Marry Me Chicken and Rice is a simple dump-and-bake dinner: toss the ingredients into a baking dish, bake, then enjoy a creamy, tomato-rich one-pan meal. This easy version is ideal for a midweek family supper.
Since I started experimenting with chicken-and-rice bakes, a Dump & Bake recipe has become a weekly staple. It’s fuss-free, filling and reliably tasty.
Why you’ll love this easy Marry Me Chicken and Rice recipe
⭐️ Super easy – Quick prep then oven bake.
⭐️ Comforting one-pan meal – Minimal washing up.
⭐️ Tasty, creamy, tomatoey goodness.
Tip on cooking rice
Oven cooking times vary by oven and by the dish you use: ceramic dishes often take longer than metal. When baking rice with stock, check the dish during cooking and add a splash more stock if it looks dry. The times given are a guide — use your judgement and check the rice for doneness.
Marry Me Chicken and Rice Ingredients
- Chicken – 4 breasts, cubed. Use pre-chopped to reduce prep time if you prefer.
- Sun-dried tomatoes – Choose the ones packed in oil rather than the very dry variety.
- Tomato purée – 1 tablespoon.
- Herbs & spice – Dried oregano and paprika.
- Rice – I usually use basmati (Tilda), though long grain or other varieties will work; adjust cooking time for different rice types and rinse before using.
- Hot chicken stock – Amount is based on the rice used; be ready to add a little more if the dish begins to dry out.
- Double cream – Also called heavy cream.
- Parmesan – Grated, or use Grana Padano as an alternative.
- To season – Sea salt and freshly ground black pepper.
- To garnish – A small bunch of basil and a squeeze of lemon (optional).
How to make Marry Me Chicken and Rice
1. Preheat the oven to 180℃ fan / 350℉ / 200℃ / Gas Mark 6. Mix all ingredients except the double cream and parmesan in a baking dish and season with salt and pepper.
2. Pour in hot stock so the rice is submerged, stir to combine, cover with foil and bake for 30 minutes. If the rice is not fully covered, add a splash more stock.
3. Stir well about halfway through cooking, check liquid levels and add more stock if needed. Re-cover and bake for another 10–20 minutes until the rice is tender and the chicken is cooked through.
4. Remove from the oven, stir in the double cream and grated parmesan, scatter over basil leaves and finish with a squeeze of lemon if you like. Serve hot.
Leftovers
Fridge: Store in a covered container for up to 3 days.
Freezer: Allow to cool completely, then freeze in a suitable container for up to 3 months. Thaw thoroughly before reheating on the hob or in the microwave; you may need to add a splash of water or stock when reheating.
Food safety: Do not leave cooked rice at room temperature. Cool quickly and reheat until piping hot before serving. If reheating from frozen, ensure it is fully defrosted.
To prepare in advance
For even faster dinner prep, chop and combine all the solid ingredients in the baking dish (except the stock and cream) and keep covered in the fridge until ready to cook. Add the hot stock just before baking — cooking time may be slightly longer if the ingredients are chilled.
More adaptations of Marry Me Chicken…
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One Pot Pasta
Marry Me Chicken Orzo {One Pot Recipe}
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Marry Me Chicken Pasta {One Pot Recipe}
Slow Cooker Chicken
Slow Cooker Marry Me Chicken
Chicken
Divorce Me Chicken
FAQs
The Marry Me Chicken concept grew popular online through platforms like Pinterest and TikTok. It’s a creamy, sun-dried tomato and parmesan chicken dish that spread widely after being popularised by several food sites. The recipe is versatile, which is why many cooks adapt it into bakes, pastas, meatballs and other one-pot meals.
Yes. Stirring halfway through helps distribute heat evenly, lets you check liquid levels and allows you to add more stock if the rice is drying out. After stirring, cover and continue baking until the rice and chicken are cooked through.
Let me know how the recipe went and rate it if you tried it. I’d love to see your versions — tag on Instagram if you’d like to share photos of your dish.
Marry Me Chicken and Rice {Dump & Bake}
Ingredients
- 4 Chicken breasts, cubed
- 150 g (5 oz) Sun-dried tomatoes, drained and roughly chopped
- 1 tbsp Tomato purée
- 1 tsp Dried oregano
- 1 tbsp Paprika
- 300 g (10 oz) Basmati rice, rinsed and drained
- 600 ml (2.5 cups) Hot chicken stock
- 100 ml (0.5 cups) Double cream
- 50 g (2 oz) Parmesan, grated
- Sea salt and freshly ground black pepper, to season
To garnish:
- Small bunch of basil
Instructions
- Preheat the oven to 180℃ fan / 350℉ / 200℃ / Gas Mark 6.
- Mix all ingredients except the double cream and parmesan in a baking dish, season, cover with foil and bake for 30 minutes. Ensure the rice is submerged in stock; add a splash more if needed.
- Stir everything, check liquid and add stock if it looks dry. Re-cover and bake for 10–20 more minutes until rice is tender and chicken is cooked through.
- Stir in the double cream and parmesan, scatter basil on top and serve.
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Notes
Rice: Times are based on basmati rice. Different rice types (for example, brown rice) will need longer cooking — always rinse and drain before use.
Stock: Measurements suit the rice used here; add extra if the dish dries out during baking.
Leftovers: Store in the fridge up to 3 days. Freeze cooled portions for up to 3 months; defrost fully before reheating and add a little water if the texture needs loosening.
Advance prep: Chop and combine solids in the dish (except liquids), cover and refrigerate. Add the hot stock just before baking; cooking time may increase slightly if chilled.
Nutrition
Calories: 762 kcal | Carbohydrates: 89 g | Protein: 56 g | Fat: 20 g | Saturated Fat: 10 g | Fiber: 6 g | Sugar: 18 g
Nutrition information is an approximation and per portion unless stated otherwise.