Marry Me Chicken Orzo (Printer-friendly)

Tender chicken and orzo blend with sun-dried tomatoes in a creamy parmesan sauce for a comforting dinner.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Orzo & Aromatics

06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 cup sun-dried tomatoes (oil-packed), drained and thinly sliced
09 - 1½ cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ cup freshly grated Parmesan cheese
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
15 - 2 cups baby spinach leaves

→ Garnish

16 - Fresh basil, chopped
17 - Extra Parmesan cheese for serving

# Steps:

01 - Pat chicken breasts dry and season both sides evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, approximately 4 to 5 minutes per side. Remove and set aside.
03 - Add chopped onion to the same pan and sauté for 2 to 3 minutes until softened. Stir in minced garlic and sun-dried tomatoes; cook an additional minute.
04 - Add orzo pasta to the pan and lightly toast for 1 minute, stirring constantly.
05 - Pour in chicken broth and heavy cream, stirring to incorporate and scraping any browned bits from the bottom of the pan.
06 - Nestle chicken breasts back into the pan among the orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes until orzo is tender and chicken is thoroughly cooked, stirring occasionally.
07 - Remove chicken to a plate. Stir Parmesan cheese, crushed red pepper flakes, thyme, and baby spinach into the orzo mixture until spinach has wilted and sauce has thickened.
08 - Slice chicken and return it atop the orzo or within the pan. Garnish with freshly chopped basil and additional Parmesan cheese as desired.

# Top Tips:

01 -
  • Everything cooks in one pan, so cleanup is just as easy as the cooking.
  • The orzo becomes impossibly creamy without any complicated stirring or babysitting.
  • It looks fancy enough for guests but comes together faster than ordering takeout.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't skip patting the chicken dry or it won't get that gorgeous golden crust that flavors the whole dish.
  • Stir the orzo every few minutes while it simmers or it can stick to the bottom and burn.
  • If the sauce looks too thick at the end, add a splash of broth or pasta water to loosen it up.
  • Let the chicken rest for a minute before slicing so the juices stay inside instead of running all over your cutting board.
03 -
  • Use a deep skillet or Dutch oven so everything fits comfortably and the liquid doesn't boil over.
  • Taste the sauce before adding extra salt because the parmesan and sun-dried tomatoes are already salty.
  • If you're cooking for two, this recipe halves perfectly and still works in the same size pan.
  • Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the creamy richness.
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