Marry Me Chicken Orzo (Printable View)

Tender chicken and orzo combine with sun-dried tomatoes and parmesan in a creamy, comforting dish.

# 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 oil-packed sun-dried tomatoes, 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 thyme
15 - 2 cups baby spinach leaves

→ Garnish

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

# How To Make It:

01 - Pat chicken breasts dry and evenly season with salt, black pepper, and Italian seasoning on both sides.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, about 4-5 minutes per side. Remove and set aside.
03 - Add chopped onion to the same pan and sauté for 2-3 minutes until softened. Stir in garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Add orzo to the pan and toast lightly, stirring continuously for 1 minute.
05 - Pour in chicken broth and heavy cream, stirring well and scraping any browned bits from the bottom of the pan.
06 - Nestle chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and chicken is fully cooked.
07 - Remove chicken to a plate. Stir in Parmesan, crushed red pepper flakes (if using), thyme, and baby spinach until the spinach wilts and the sauce becomes creamy.
08 - Slice chicken and return to the pan or serve atop orzo. Garnish with fresh basil and additional Parmesan cheese.

# Expert Tips:

01 -
  • It's genuinely one-pot magic—everything happens in the same skillet, which means minimal cleanup and maximum flavor.
  • The creamy parmesan sauce is so indulgent it tastes like you spent way more effort than you actually did.
  • Tender chicken stays juicy because it finishes cooking in the sauce, and the orzo soaks up every bit of that richness.
02 -
  • Don't rush the sear on the chicken—those first few minutes of browning are what give this dish its restaurant-quality flavor and appearance.
  • Stir occasionally while the orzo simmers, but not constantly; you want some of it to make contact with the pan bottom and get slightly caramelized.
  • If your sauce looks too thin when the orzo is done, it will thicken slightly as it cools, but you can also let it simmer uncovered for an extra minute or two.
03 -
  • If you want extra richness without making it feel heavy, add a tablespoon of butter at the very end—it emulsifies the sauce and makes it taste like silk.
  • Keep the heat at medium once everything's in the pan; a rolling boil will make the cream break and look grainy instead of creamy, so let it gently bubble instead.
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