Marry Me Chicken Orzo (Printable)
Golden chicken in creamy sundried tomato sauce with tender orzo pasta—a comforting 45-minute meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce & Orzo
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes, chopped (packed in oil, drained)
08 - 1 cup dried orzo pasta
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ teaspoon red pepper flakes (optional)
13 - 1 cup baby spinach (optional)
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - Extra Parmesan cheese for serving
# Steps:
01 - Pat the chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside — the chicken will finish cooking in the sauce.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dried orzo to the skillet and stir to coat in the flavored oil. Toast for 1 minute, stirring frequently to prevent sticking.
05 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer over medium heat.
06 - Nestle the seared chicken breasts back into the skillet, pressing them into the orzo mixture. Cover with a lid and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and the chicken reaches an internal temperature of 165°F.
07 - Remove the chicken breasts from the skillet and slice them against the grain. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo, continuing to stir until the spinach is wilted and the sauce is creamy.
08 - Return the sliced chicken to the pan and gently toss to coat in the sauce. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The entire thing cooks in one skillet which means cleanup is almost nonexistent on a Tuesday night.
- That creamy sundried tomato sauce tastes like you spent hours reducing it but the whole dish comes together in under an hour.
02 -
- Do not skip the searing step because those browned bits on the bottom of the pan are where half the flavor in your sauce comes from.
- Stir the orzo occasionally while it simmers because it loves to stick to the bottom of the pan when you are not looking.
03 -
- Let the chicken rest for a few minutes after removing it from the skillet before slicing so the juices redistribute instead of running out onto your cutting board.
- The sauce will thicken as it sits off the heat so if you need to reheat leftovers add a splash of broth or cream to loosen it back up.