Marry Me Chicken Orzo (Print View)

Creamy chicken and orzo with sun-dried tomatoes and parmesan in a luscious sauce for cozy dinners.

# Components:

→ 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 thyme
15 - 2 cups baby spinach leaves

→ Garnish

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

# Method:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
02 - Heat olive oil in large deep skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown on both sides, approximately 4-5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and sun-dried tomatoes; cook for 1 additional minute.
04 - Add orzo pasta to the pan and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to combine and scraping browned bits from the pan bottom.
06 - Nestle seared chicken breasts into orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally, until orzo is al dente and chicken is fully cooked.
07 - Remove chicken to a plate. Stir grated Parmesan, crushed red pepper flakes, thyme, and baby spinach into the orzo until spinach wilts and sauce thickens.
08 - Slice chicken breasts and either return to pan or arrange atop orzo. Garnish with chopped fresh basil and additional Parmesan cheese.

# Expert Advice:

01 -
  • It's technically one pot, which means you're not drowning in dishes while everyone's eating.
  • The chicken stays impossibly tender because it cooks gently in that luscious sauce instead of getting hammered on high heat.
  • You can make it fancy enough to impress someone, but casual enough that you won't stress about it.
02 -
  • Don't skip the initial sear on the chicken. I learned this the hard way when I tried to save time—the dish tasted flat and one-dimensional without that golden crust creating depth.
  • Stir occasionally while the pasta cooks, but not constantly. Too much stirring breaks down the chicken and makes the sauce starchy; too little leaves you with unevenly cooked pasta.
  • If your sauce seems too thin at the end, it's probably fine—the residual heat will thicken it as it sits. Adding cream after the fact can make it break or separate.
03 -
  • For extra richness, stir in a tablespoon of cold butter right before serving—it adds a silky finish that makes the sauce feel restaurant-quality.
  • If you're feeding picky eaters or want to sneak in vegetables, finely chop spinach into smaller pieces or add it earlier so it completely dissolves into the sauce.
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