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Marry Me Chicken with Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 77 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Halal

Description

Marry Me Chicken with Rice is a creamy, comforting dish featuring tender chicken breasts simmered in a flavorful sun-dried tomato and garlic cream sauce, paired perfectly with sautéed vegetables and rice. This recipe balances rich Parmesan and herbs to create a luscious sauce that complements the lightly browned chicken, making it ideal for a satisfying family dinner.

Ingredients

Scale

Chicken and Seasoning

  • 1kg boneless skinless chicken breasts, butterflied or pounded flat
  • Salt and pepper to taste
  • 1 tsp mixed dried herbs

Sauce Ingredients

  • 185g sun dried tomatoes, cut into strips or minced
  • 4 cloves of garlic, minced
  • 200ml cream
  • 50g Parmesan, shredded
  • 200ml chicken stock

Vegetables

  • 900g sugar snap peas
  • 1 medium carrot

Instructions

  1. Prep Ingredients. Prepare all ingredients by butterflying or pounding the chicken breasts flat, mincing the garlic, cutting sun dried tomatoes into strips, and trimming the sugar snap peas and carrot. Start cooking the rice according to your preferred method so it will be ready to serve.
  2. Season and Brown Chicken. Season both sides of the chicken breasts with salt and pepper. Heat a pan over medium-high heat and brown the chicken breasts on both sides until golden, approximately 3-4 minutes per side. Remove the chicken and set aside.
  3. Sauté Vegetables. In the same pan, add the sugar snap peas and sliced carrot, season with salt and pepper to taste, and sauté until they are tender-crisp. Remove and set aside with the chicken.
  4. Sauté Sun-Dried Tomatoes and Garlic. Add the minced garlic and sun dried tomatoes to the pan and sauté briefly until fragrant, about 1-2 minutes, being careful not to burn the garlic.
  5. Make the Cream Sauce. Pour in the chicken stock, add the mixed dried herbs, and the cream. Stir to combine and bring the mixture to a gentle simmer. Taste the sauce and adjust seasoning with salt and pepper if needed.
  6. Add Parmesan Cheese. Stir the shredded Parmesan into the simmering sauce until melted and smooth, creating a rich and creamy base.
  7. Simmer Chicken in Sauce. Return the browned chicken breasts to the pan, nestling them into the sauce. If the chicken requires more cooking time, simmer until fully cooked through, about 5-8 minutes, ensuring it reaches an internal temperature of 75°C (165°F). If the chicken is already cooked, you can skip this step.
  8. Assemble and Serve. Serve the creamy chicken and sauce over the cooked rice, accompanied by the sautéed sugar snap peas and carrots for a balanced, flavorful meal.

Notes

  • If you prefer, you can use fresh tomatoes instead of sun dried for a different flavor profile.
  • Pounding the chicken breasts to an even thickness helps ensure even cooking and tenderness.
  • Feel free to substitute sugar snap peas with green beans or asparagus based on availability.
  • Use freshly grated Parmesan cheese for the best melting and flavor in the sauce.
  • Serving the dish with a side salad or crusty bread complements the creaminess of the sauce.

Find it online: https://recipes.mbeams.com/marry-me-chicken-with-rice-recipe/