If you’re craving a dish that is cozy, bursting with flavor, and sure to become an instant family favorite, then the Baked Marry Me Chicken Casserole Recipe is exactly what you need. Imagine tender chicken breasts baked in a luscious, creamy sauce packed with sun-dried tomatoes, garlic, and herbs, layered over perfectly cooked rice. This casserole combines simplicity with indulgence in every bite, making it a wonderful weeknight meal or a special occasion centerpiece that will have everyone asking for the recipe.
Ingredients You’ll Need
This recipe is all about approachable ingredients that work harmoniously to create a rich and satisfying casserole. Each element adds its own magic, from the savory chicken broth that keeps things moist to the sun-dried tomatoes that bring a tangy sweetness and the parmesan cheese that finishes with a salty tang. Here’s what you’ll gather before you start cooking:
- Chicken broth (2.25 cups): The foundation for moist rice and a flavorful sauce base.
- Salt (0.75 tsp and 0.75 tsp): Essential for seasoning at different stages to maximize flavor.
- Rice mix (2 packages): A quick way to get tender, fluffy grains that soak up all the sauce.
- Olive oil (2 tbsp): For searing the chicken and adding depth to the cooking process.
- Butter (total 5 tbsp): Adds richness and helps develop a creamy sauce.
- Chicken breasts (4 pieces): The heart of this recipe, tender and juicy when cooked perfectly.
- Black pepper (1/4 tsp): Adds a little heat and rounds out the seasoning profile.
- Sun-dried tomatoes (3/4 cup): Offers an intense, slightly sweet tomato flavor that elevates the dish.
- Shallot, finely minced (1): Brings subtle sweetness and complexity to the sauce.
- Garlic cloves, minced (6): For a fragrant, savory punch that builds layers of flavor.
- Dried oregano (1 tsp): Adds earthiness and herby undertones.
- Red pepper flakes (1/2 tsp): Gives a gentle warmth without overpowering.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and enriches the sauce’s color.
- Dry white wine (1/2 cup): Enhances the sauce with acidity and depth.
- Heavy cream (1/2 cup): Makes the sauce luxuriously silky and smooth.
- Balsamic vinegar (1 tbsp): Adds a touch of sweet tang to brighten the flavors.
- Parmesan cheese, grated (1.75 oz): For a nutty, salty finish that ties everything together.
- Fresh thyme leaves (1/2 tsp): Offers a fresh herbal note to finish.
How to Make Baked Marry Me Chicken Casserole Recipe
Step 1: Prepare the Rice and Chicken
Start by cooking the rice mix in chicken broth seasoned with salt, which infuses the grains with savory flavor. While the rice simmers, season your chicken breasts with salt and black pepper. Heat olive oil and butter in a skillet, then sear the chicken until golden brown but not fully cooked. This step locks in juiciness and develops a rich crust.
Step 2: Create the Flavorful Sauce
In the same pan, add more butter, then toss in minced shallots, garlic, sun-dried tomatoes, and dried oregano. Sauté them gently until fragrant to build a rich base. Stir in red pepper flakes and tomato paste, cooking briefly to awaken the tomato’s natural sweetness. Pour in dry white wine and chicken broth, letting it reduce slightly to concentrate flavors.
Step 3: Finish the Creamy Sauce
Once the liquid has reduced, stir in heavy cream and balsamic vinegar to achieve a velvety consistency. Sprinkle in grated Parmesan and fresh thyme leaves, stirring until the cheese melts completely. This sauce is the soul of the casserole, enveloping the chicken in creamy, tangy goodness.
Step 4: Assemble and Bake
Layer the cooked rice in a casserole dish and arrange the partially cooked chicken breasts on top. Pour the luscious sauce evenly over everything, making sure every piece is coated. Bake in a preheated oven for about 25 minutes until the chicken is cooked through and the casserole bubbles invitingly at the edges.
How to Serve Baked Marry Me Chicken Casserole Recipe
Garnishes
To brighten this comforting dish, sprinkle freshly chopped parsley or basil over the hot casserole just before serving. A little extra grated Parmesan adds a salty, crispy finish that makes every forkful a delight.
Side Dishes
This casserole stands beautifully on its own, but pairing it with a crisp green salad or roasted veggies like asparagus or Brussels sprouts offers a fresh contrast and balances out the richness perfectly.
Creative Ways to Present
Looking to impress your guests? Serve individual portions in small ramekins or bake in a cast iron skillet for rustic charm. Adding a handful of toasted pine nuts or a drizzle of flavored oil can elevate the presentation and flavor even further.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making this casserole taste even better the next day. Enjoy within 3 to 4 days for the best texture and safety.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Be sure to cool it completely before freezing to maintain the creamy texture after thawing.
Reheating
Reheat leftovers gently in the oven or microwave. If reheating from frozen, thaw overnight in the fridge before warming to ensure even heating and a creamy sauce that doesn’t separate. Adding a splash of chicken broth or cream can help refresh the sauce.
FAQs
Can I use different types of rice for this recipe?
Absolutely! While the recipe calls for a rice mix, you can use long-grain white rice, jasmine, or even brown rice, adjusting cooking times accordingly. Just make sure to use enough liquid so the rice cooks through and remains tender.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for dairy-free margarine and use coconut cream or a cashew cream substitute instead of heavy cream. For the Parmesan, consider nutritional yeast or a dairy-free cheese alternative to maintain the cheesy note.
What can I substitute for white wine in the sauce?
If you prefer to skip wine, extra chicken broth with a splash of white grape juice or apple cider vinegar works well to add acidity and depth without alcohol.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C). The casserole should be bubbly and the chicken tender when you cut into it. Baking times can vary depending on your oven and the thickness of the breasts.
Can this recipe be doubled for a larger crowd?
Definitely! Just use a larger casserole dish and adjust the cooking time slightly. Keep an eye on the dish toward the end to ensure it’s heated through and the chicken is cooked properly.
Final Thoughts
There’s something truly comforting about the Baked Marry Me Chicken Casserole Recipe that makes it feel like a warm hug on a plate. The creamy, tangy sauce paired with tender chicken and fluffy rice is a combination that’s so satisfying you’ll find yourself making it over and over again. Don’t hesitate to dive in and create this delicious casserole for your next meal — it’s a guaranteed winner that brings smiles and happy hearts to the table!
Print
Baked Marry Me Chicken Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Marry Me Chicken Casserole is a rich and comforting one-dish meal featuring tender chicken breasts baked in a creamy, flavorful sauce loaded with sun-dried tomatoes, garlic, and Parmesan cheese, all served over a fragrant rice blend. Perfect for a cozy family dinner, this recipe combines the ease of a casserole with gourmet flavors.
Ingredients
Rice & Broth
- 2.25 cups chicken broth
- 0.75 tsp salt
- 2 pkg rice mix
Chicken & Seasonings
- 4 chicken breasts
- 1/4 tsp black pepper
- 0.75 tsp salt
- 2 tbsp olive oil
- 5 tbsp butter (divided as 2.5 tbsp + 2.5 tbsp)
Sauce
- 3/4 cup sun-dried tomatoes
- 1 shallot, finely minced
- 6 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp balsamic vinegar
- 1.75 oz Parmesan cheese, grated
- 1/2 tsp fresh thyme leaves
Instructions
- Prepare Rice: In a medium saucepan, combine 2.25 cups chicken broth and 0.75 tsp salt. Bring to a boil, then add 2 packages of rice mix. Reduce heat to low, cover, and simmer according to rice package instructions until cooked and fluffy. Set aside.
- Season Chicken: Pat 4 chicken breasts dry and season on both sides with 0.75 tsp salt and 1/4 tsp black pepper.
- Sear Chicken: Heat 2 tbsp olive oil and 2.5 tbsp butter in a large skillet over medium-high heat. Add chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside.
- Make Sauce Base: In the same skillet, add the minced shallot and garlic, sauté for 2-3 minutes until fragrant and softened. Stir in 3/4 cup sun-dried tomatoes, 1 tsp dried oregano, and 1/2 tsp red pepper flakes. Cook for another minute.
- Add Sauce Ingredients: Stir in 2 tbsp tomato paste, then carefully pour in 1/2 cup dry white wine and 1/2 cup chicken broth. Bring mixture to a simmer and let reduce by half, about 4-5 minutes.
- Add Cream & Seasoning: Lower the heat and stir in 1/2 cup heavy cream, 1 tbsp balsamic vinegar, and 1.75 oz grated Parmesan cheese. Mix well and cook until sauce is slightly thickened, about 2-3 minutes. Add remaining 2.5 tbsp butter and fresh thyme leaves, stirring till butter is melted and sauce is silky.
- Combine Chicken & Sauce: Return the seared chicken breasts to the skillet, spoon sauce over them, and allow them to cook in the sauce for 5 minutes over low heat to finish cooking through.
- Assemble & Bake: Preheat oven to 375°F (190°C). In a casserole dish, spread the cooked rice mix evenly, then place the chicken breasts on top, pouring any remaining sauce over. Bake uncovered for 15-20 minutes until bubbly and heated through.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with extra Parmesan or fresh thyme if desired.
Notes
- Use bone-in, skinless chicken breasts for extra flavor if preferred.
- Substitute white wine with extra chicken broth for a non-alcoholic version.
- Sun-dried tomatoes packed in oil can be drained before use for less oiliness.
- Fresh thyme can be replaced with dried thyme at half the amount.
- Ensure rice is fully cooked before baking to avoid underdone grains.
