Marry Me Chicken and Rice
50 Minutes
American
Serves: 4
A creamy, saucy twist on a viral classic — this Marry Me Chicken and Rice brings together tender chicken, rich sun-dried tomato cream sauce, and perfectly fluffy Royal Basmati Rice. The velvety sauce clings beautifully to each bite, while the basmati provides the ideal base to soak up all the flavor. Comforting, indulgent, and impressive enough for a special dinner, this dish is a guaranteed new favorite.
Ingredients
- Royal® Basmati Rice, 1 cup (uncooked)
- Chicken thighs, 4 (boneless, skinless)
- Olive oil, 2 tablespoons
- Garlic, 3 cloves, sliced into thin discs
- Sun-dried tomatoes, ½ cup, chopped
- Heavy cream, 1 cup
- Chicken broth, 1 cup
- Parmesan cheese, ¾ cup, grated
- Crushed red pepper flakes, ½ teaspoon
- Dried oregano, ½ teaspoon
- Salt, 1 teaspoon
- Black pepper, ½ teaspoon
- Fresh basil, for garnish
- Broccolini, 1 bunch, steamed, for serving
Preparation
- Wash the Royal® Basmati Rice well and let soak for 15–20 minutes.
- To cook, add the soaked rice to a saucepot with 1 ¼ cups of water or chicken broth. Bring to a boil, then cover and reduce heat to low. Cook for 12–14 minutes. Uncover and fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper, then sear on both sides until golden, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, add garlic discs and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
- Stir in heavy cream, chicken broth, Parmesan cheese, red pepper flakes, and oregano. Simmer until slightly thickened, about 5 minutes.
- Return the chicken to the skillet, spooning sauce over the top. Reduce heat and simmer until the chicken is cooked through and the sauce clings nicely, about 8-10 minutes.
- Serve chicken and sauce over a bed of fluffy Royal® Basmati Rice with a side of steamed broccolini. Garnish with fresh basil.
