Marry Me Chicken and Rice {Dump & Bake}

A dish filled with creamy Marry Me Chicken and Rice, ready to serve on a table.

5 from 1 vote

Marry Me Chicken and Rice {Dump & Bake}

This one pan Marry Me Chicken and Rice recipe is ultra easy, ultra convenient and ultra delicious! Throw it all in for a winning hands-off midweek family dinner.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

4 Chicken breasts Cubed
150 g Sun dried tomatoes Drained and roughly chopped
1 tbsp Tomato puree
1 tsp Dried oregano
1 tbsp Paprika
300 g Basmati rice Rinsed and drained
600 ml Hot chicken stock
100 ml Double cream
50 g Parmesan Grated
Sea salt and freshly ground black pepper Season generously

To garnish:

1 Small bunch of basil

Metric - Imperial

Instructions

Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
Mix all of the ingredients, apart from the double cream and parmesan, together in a baking dish then season with some salt and pepper, then cover with foil and bake for 30 minutes. (You want the rice to be submerged in the stock so add a splash more if needed.)
Give everything a good stir, cover again and bake for 10-20 more minutes until the rice is cooked though and the chicken hot throughout. (If, when you’re stirring the rice half way through, you think it could do with a splash more stock, add some in and stir it in well.)
Stir in the double cream and parmesan and scatter over the basil leaves before serving.

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Notes

Rice: I use Tilda basmati rice for this recipe, and cooking times below are based on this type. You can use any you like, but bear in mind different cooking times. Yours might take longer - for example, brown rice will. Whichever you go for, rinse and drain it before cooking.

Hot chicken stock: Again, the measurements are based on the rice I use, so you may need to add extra if yours dries up quicker.

Leftovers: You can keep this recipe in the fridge for 3 days and you can freeze it. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.

To prepare in advance: If you want to reduce the cooking time and effort even more at dinner time, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled). Add the liquid just before cooking and continue with the rest of the recipe method.

Nutrition