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
Scale
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.
