Marry Me Chicken Rice Casserole
If you love creamy, flavorful one-pan dinners, this Marry Me Chicken Rice Bake is about to steal your heart (and maybe a few marriage proposals, too 💍). Inspired by the viral “Marry Me Chicken,” this oven-baked version combines tender, juicy chicken thighs with creamy rice, spinach, and sun-dried tomatoes—all baked together in one dish for the ultimate comfort meal.
This Marry Me Chicken with creamy rice casserole is so good! I mean so good! It’s rich, cozy, and impressive enough for company (or a date night) but simple enough for a weeknight family friendly dinner. Plus, everything cooks in the oven—no searing, stirring, or standing over the stove required. Five minutes of prep and pop it into the oven!
Why You’ll Love It
- One Pan Wonder: Everything—chicken, rice, and sauce—cooks together in the same dish.
- Minimal Prep: No need to pre-cook the rice or brown the chicken. Just mix, season, and bake.
- Restaurant-Quality Flavor: Creamy, garlicky, and packed with the signature “Marry Me” ingredients—sun-dried tomatoes, cream, and Italian seasoning.
- Family-Friendly: Comfort food that both kids and adults will love.
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish
- Long-grain white rice (uncooked, not instant)
- Chicken broth
- Heavy cream
- Cream of chicken soup (or cream of mushroom)
- Sun-dried tomatoes, oil-packed, drained (but save the oil for the chicken later)
- Baby spinach leaves
- Seasonings– Italian seasoning, garlic powder, onion powder, paprika, red pepper flakes (optional), salt, and pepper
- Boneless, skinless chicken thighs (or 4 large chicken breasts)
- Parmesan cheese, for serving
How To Make It
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the Rice Mixture
In a large bowl, whisk together the chicken broth, cream, cream of chicken soup, sun-dried tomatoes, spinach, and half of all the seasonings (reserve the other half for the chicken): Italian seasoning, garlic powder, onion powder, paprika, red pepper flakes, salt, and pepper.
Stir in the uncooked rice until everything is evenly combined, then pour the mixture into your prepared baking dish.
3. Season the Chicken
Pat the chicken dry with paper towels. Rub each piece with a little of the oil from the sun-dried tomatoes jar (hello, flavor!) and sprinkle evenly with the remaining seasonings. Lay the chicken pieces right on top of the rice mixture.
4. Bake
Cover tightly with foil and bake for 1 hour to 1 hour and 15 minutes, or until the rice is tender and the chicken reaches 165°F internally.
5. Rest & Serve
Let the dish rest for 5–10 minutes before serving—this helps the sauce thicken up a bit. Garnish with Parmesan cheese, and if you’re feeling fancy, a sprinkle of fresh basil or parsley.
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Tips
- Want it extra creamy? Stir in a handful of shredded mozzarella or a few tablespoons of cream cheese before baking.
- Add a pop of brightness: Finish with a squeeze of fresh lemon juice or a drizzle of pesto.
- Swap the protein: This recipe also works beautifully with pork chops or even turkey cutlets.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.
Serving
This dish is hearty on its own, but if you want to round out the meal, try it with:
- A simple side salad with lemon vinaigrette
- Garlic knots, crusty bread or warm rolls
- Roasted broccoli, carrots or asparagus
More Chicken & Rice Casseroles
- Southwest Chicken Casserole
- Creamy Mushroom Chicken & Rice Casserole
- Mississippi Chicken and Rice Casserole
- Cheesy Chicken, Broccoli and Rice
- Chicken Fajita Casserole
- Italian Chicken Rice Casserole
Marry Me Chicken Rice Bake is proof that true love really can be baked in a casserole dish. 💕 Whether you’re making it for someone special or just treating yourself, this creamy, dreamy dinner is bound to be a keeper.
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Marry Me Chicken Rice Casserole
Equipment
Ingredients
Method
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the chicken broth, cream, cream of chicken soup, sun-dried tomatoes, spinach, and half of all the seasonings (reserve the other half for the chicken): Italian seasoning, garlic powder, onion powder, paprika, red pepper flakes, salt, and pepper.
- Stir in the uncooked rice until everything is evenly combined, then pour the mixture into your prepared baking dish.
- Pat the chicken dry with paper towels. Rub each piece with a little of the oil from the sun-dried tomatoes jar (hello, flavor!) and sprinkle evenly with the remaining seasonings. Lay the chicken pieces right on top of the rice mixture.
- Cover tightly with foil and bake for 1 hour to 1 hour and 15 minutes, or until the rice is tender and the chicken reaches 165°F internally.
- Let the dish rest for 5–10 minutes before serving—this helps the sauce thicken up a bit. Garnish with Parmesan cheese, and if you’re feeling fancy, a sprinkle of fresh basil or parsley.
