Marry Me Chicken Orzo (Printable)

A luscious blend of chicken, orzo, sun-dried tomatoes, and creamy parmesan sauce for a cozy meal.

# What You'll 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 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 evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, about 4 to 5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and sun-dried tomatoes and cook for an 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 well and scraping any browned bits from the pan bottom.
06 - Nestle chicken breasts into orzo mixture, reduce heat to medium, cover, and simmer for 12 to 15 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
07 - Remove chicken to a plate. Stir parmesan cheese, crushed red pepper flakes, thyme, and baby spinach into the orzo mixture until spinach is wilted and sauce is creamy.
08 - Slice chicken and return it to the pan or serve on top of the orzo. Garnish with fresh chopped basil and additional parmesan cheese.

# Expert Advice:

01 -
  • It comes together in one pan, which means less cleanup and more time enjoying dinner.
  • The sauce is silky enough to feel indulgent but not so heavy that you need a nap afterward.
  • Sun-dried tomatoes add a sweet-tart complexity that transforms simple ingredients into something restaurant-worthy.
02 -
  • Don't skip drying the chicken before searing—any moisture will steam it instead of browning it, and you'll lose that restaurant-quality crust that makes people think you tried harder than you did.
  • Add the spinach at the very end; if it cooks too long, it turns a sad gray-green color that looks nothing like the vibrant dish you imagined.
  • Freshly grated parmesan is non-negotiable—pre-grated cheese has additives that prevent it from melting smoothly into a silky sauce.
03 -
  • Make sure your skillet or Dutch oven is large enough—the chicken needs breathing room to sear properly, and later everything needs enough space to simmer without overcrowding.
  • If the sauce seems too thick after cooking, whisk in a splash of chicken broth or pasta water until it reaches the consistency you want—cream-based sauces set up as they cool, so err on the side of slightly thinner while you're cooking.
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