Description
This comforting Baked Marry Me Chicken Casserole features tender chicken breasts cooked in a savory sauce of sun-dried tomatoes, garlic, shallots, and herbs, layered with flavorful rice and finished with Parmesan cheese. It’s a delightful one-dish meal that blends creamy, tangy, and slightly spicy notes, perfect for a cozy family dinner.
Ingredients
Scale
Rice and Broth
- 2.25 cups chicken broth
- 0.75 tsp salt
- 2 packages rice mix
Chicken and Seasoning
- 4 chicken breasts
- 1/4 tsp black pepper
- 0.75 tsp salt
- 2 tbsp olive oil
- 2.5 tbsp butter (divided)
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 the rice: In a suitable pot, combine 2.25 cups chicken broth, 0.75 tsp salt, and the rice mix according to package instructions. Cook the rice until tender and set aside.
- Season and sauté chicken: Pat the chicken breasts dry and season with 1/4 tsp black pepper and 0.75 tsp salt. Heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Sear the chicken breasts until golden brown on both sides but not fully cooked, about 3-4 minutes per side. Remove and set aside.
- Prepare the sauce base: In the same skillet, melt the remaining 1.5 tbsp butter. Add the minced shallot and garlic cloves, cooking until fragrant and translucent, about 2-3 minutes. Stir in 3/4 cup sun-dried tomatoes, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 2 tbsp tomato paste, cooking for another 2 minutes to combine flavors.
- Deglaze and simmer sauce: Pour in 1/2 cup dry white wine and 1/2 cup chicken broth. Scrape the bottom of the skillet to deglaze and bring the mixture to a gentle simmer. Let it reduce slightly, about 4-5 minutes.
- Finish sauce and combine: Stir in 1/2 cup heavy cream, 1 tbsp balsamic vinegar, and 1/2 tsp fresh thyme leaves. Let the sauce thicken slightly, then add 1.75 oz grated Parmesan cheese, stirring until melted and smooth.
- Assemble the casserole: In a baking dish, spread the cooked rice evenly. Place the seared chicken breasts on top of the rice and pour the sauce evenly over the chicken and rice.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole uncovered for approximately 25-30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C) and the sauce is bubbling.
- Rest and serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to meld and sauce to thicken.
Notes
- Make sure to not overcook the chicken during the searing phase; it will finish cooking in the oven.
- Use sun-dried tomatoes packed in oil for richer flavor or rehydrate dry ones in warm water before use.
- Substitute white wine with additional chicken broth if desired for a non-alcoholic option.
- For a thicker sauce, simmer longer before adding cream.
- Leftovers can be refrigerated up to 3 days and reheated gently.
