Marry Me Chicken Orzo
This Marry Me Chicken Orzo is a creamy, one-pan dinner made with tender chicken, sun-dried tomatoes, parmesan, and perfectly cooked orzo pasta. Inspired by the viral “marry me chicken” recipe, this version adds orzo to soak up the rich garlic cream sauce for an easy comfort meal.
Servings: 5
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion (finely chopped)
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 Garlic Cloves (minced)
- 3 to 3 1/2 cups Chicken Broth
- 3/4 cup Sundried Tomatoes (in oil)
- 1 1/2 cups Orzo
- 1/2 teaspoon Red Pepper Flakes
- 1 1/2 cups Heavy Cream
- 4 ounces Parmesan Cheese (grated)
- 1 cup Baby Spinach Leaves
- Fresh Basil (or 1 teaspoon Italian seasoning)
Instructions
- Heat a large, deep skillet over medium heat and add a drizzle of olive oil. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Cut the chicken into bite-sized pieces. Sprinkle the chicken with salt and pepper and add to the skillet with the onions and cook until lightly golden and mostly cooked through, about 5-6 minutes, turning halfway through.
- Stir in the minced garlic during the final 30 seconds of cooking. Cook just until fragrant, being careful not to let it brown.
- Pour in the chicken broth, then stir in the orzo, chopped sun-dried tomatoes, and red pepper flakes. Bring the mixture to a gentle simmer.
- Allow the orzo to cook uncovered, stirring frequently, until tender and the liquid has reduced into a creamy consistency. This should take about 10-12 minutes. Stirring every minute helps prevent the orzo from sticking to the bottom of the pan.
- Reduce the heat to low. Stir in the heavy cream, freshly grated parmesan cheese, and baby spinach. Simmer gently for several minutes, until the spinach wilts and the sauce becomes smooth and creamy.
- Finish with freshly chopped basil or a sprinkle of Italian seasoning. Taste and adjust seasoning if needed. Serve warm, directly from the skillet.
Notes
Variations and Substitutions:
Use rotisserie chicken. Skip steps 2 and 3, sauté the garlic with the onion, and stir in about 3 cups of shredded rotisserie chicken during the last couple of minutes, just long enough to heat through.
Add Italian sausage. Brown a half pound of mild or spicy Italian sausage with the chicken for a heartier version.
Make it dairy-free. Full-fat coconut milk in place of the cream and a dairy-free parmesan (or none at all) still gives you a creamy sauce.
Add more vegetables. Diced zucchini, mushrooms, or bell pepper can go in with the onion. Artichoke hearts are great stirred in with the sun-dried tomatoes.
