Marry Me Chicken Orzo
Marry Me Chicken Orzo is a creamy, one-pan dinner featuring golden-seared chicken, sun-dried tomatoes, and tender orzo all simmered together in a rich parmesan cream sauce.It comes together in about 40 minutes and delivers bold, restaurant-quality flavor with minimal cleanup.
Equipment
- Large deep skillet or saute pan
- Wooden spoon or silicone spatula
- Tongs
- Box grater
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts patted dry
- 1.5 cups dry orzo pasta
- 0.5 cup sun-dried tomatoes in oil drained and roughly chopped, oil reserved
- 1 cup heavy cream
- 2 cups chicken broth low sodium
- 4 cloves garlic minced
- 0.75 cup parmesan cheese freshly grated
- 2 cups baby spinach loosely packed
- 1 tsp Italian seasoning
- 0.5 tsp red pepper flakes adjust to taste
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 2 tbsp olive oil or reserved sun-dried tomato oil
- 0.25 cup fresh basil torn, for garnish
Instructions
- Season the chicken on both sides with salt, black pepper, Italian seasoning, and red pepper flakes. Pat dry before seasoning for the best sear.
- Heat olive oil or sun-dried tomato oil in a large deep skillet over medium-high heat. Once shimmering, add the chicken and sear without moving for 4 to 5 minutes per side until deeply golden. Remove chicken and set aside on a plate.
- Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the same pan. Saute for about 90 seconds, stirring frequently, until fragrant and the garlic is just starting to turn golden. Scrape up any browned bits from the bottom of the pan.
- Add the dry orzo to the pan and stir to coat it with the oil and tomato mixture. Toast for 1 minute, stirring constantly.
- Pour in the chicken broth and heavy cream. Stir to combine and bring to a gentle simmer. Nestle the seared chicken back into the pan, partially submerging it in the liquid.
- Reduce heat to medium-low and cook uncovered for 12 to 15 minutes, stirring the orzo every 2 to 3 minutes to prevent sticking. The orzo should be tender and have absorbed most of the liquid. If the mixture thickens too quickly, add a splash of warm chicken broth.
- Remove the pan from heat. Stir in freshly grated parmesan and baby spinach. The residual heat will melt the cheese and wilt the spinach in about 30 seconds. Taste and adjust seasoning with additional salt and pepper as needed.
- Let the dish rest for 2 minutes before serving. Garnish generously with fresh torn basil and extra parmesan. Serve directly from the pan with crusty bread alongside.
Notes
For extra richness, stir in a tablespoon of butter at the very end along with the parmesan. Chicken thighs are more forgiving than breasts and recommended for first-time makers. Leftovers keep for 3 days refrigerated and reheat well with a splash of broth to loosen the sauce. For a slow cooker version, sear the chicken first then cook on low for 6 hours before adding cooked orzo, cream, and cheese in the final 30 minutes.