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Marry Me Chicken Orzo Recipe

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3.9 from 15 reviews

This creamy and flavorful Marry Me Chicken Orzo is a delightful one-pan meal combining tender chicken, sun-dried tomatoes, fragrant herbs, and creamy sauce with spinach and parmesan. Ready in just 25 minutes, it’s perfect for a comforting weeknight dinner.

Ingredients

Chicken and Seasoning

  • 1.5 pounds chicken breasts, cut into bite-sized pieces (can use thighs or tenders)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder

Cooking Base

  • 2 Tablespoons oil from the sun-dried tomatoes jar
  • ¾ cup sun-dried tomatoes (oil drained and reserved – chopped if large)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cloves garlic, minced

Liquid and Pasta

  • 2 ¾ cups low-sodium chicken broth
  • 1 cup orzo pasta (measured uncooked)
  • ½ cup heavy cream

Vegetables and Cheese

  • 2 cups packed baby spinach
  • ½ cup freshly grated or shredded parmesan cheese (plus more for garnish)

Instructions

  1. Prepare the chicken: In a bowl, add 1.5 pounds of bite-sized chicken breast pieces. Sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder. Toss well to evenly coat the chicken pieces with the seasoning.
  2. Sauté the chicken: Heat 2 Tablespoons oil from the sun-dried tomatoes jar in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook them for 3-4 minutes, until lightly browned but not fully cooked through.
  3. Add seasonings and garlic: To the skillet, add ¾ cup sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir everything together and cook for an additional 3-4 minutes. Then add the minced garlic cloves and cook just until fragrant, about 30 seconds.
  4. Cook orzo in broth: Pour in 2 ¾ cups low-sodium chicken broth and add 1 cup uncooked orzo pasta. Stir the mixture well and bring it to a boil. Reduce the heat to a gentle simmer, cover the skillet, and cook for 10-13 minutes. Stir every few minutes to prevent the orzo from sticking or burning at the bottom.
  5. Add cream, spinach, and cheese: Once the orzo is tender and most of the liquid has been absorbed, stir in ½ cup heavy cream, 2 cups packed baby spinach, and ½ cup freshly grated parmesan cheese. Mix well and let the dish sit off the heat until the spinach wilts slightly.
  6. Serve and garnish: Remove the skillet from heat. Sprinkle extra freshly grated parmesan cheese on top for garnish. Serve immediately to enjoy the creamy, savory flavors of this comforting dish.

Notes

  • Using oil from the sun-dried tomatoes jar enhances flavor, but you can substitute with olive oil if needed.
  • Chicken thighs can be used instead of breasts for a juicier result.
  • Stir frequently during orzo cooking to prevent sticking.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • This dish pairs well with a light green salad or steamed vegetables for a complete meal.

Find it online: https://lauracooks.com/marry-me-chicken-orzo-recipe/