Marry Me Chicken Orzo (Printable)
Tender chicken in creamy sundried tomato sauce with orzo pasta—a hearty 45-minute comfort dish perfect for weeknight dinners.
# What You 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 sundried tomatoes, chopped (packed in oil, drained)
08 - 1 cup orzo pasta, dry
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
# How To Make:
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 a golden-brown crust forms. Transfer to a plate and set aside.
03 - In the same skillet, add the minced garlic and chopped sundried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo pasta to the skillet and stir to coat in the flavored oil. Toast for 1 minute, allowing the pasta to absorb the aromatics.
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, reduce heat to medium-low, and cook 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 into strips. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo, cooking until the spinach wilts and the sauce turns creamy.
08 - Return the sliced chicken to the skillet and gently toss everything together. Garnish with chopped fresh basil and additional Parmesan cheese. Serve immediately.
# Expert Tips:
01 -
- The sauce basically builds itself in one pan, so you get incredible depth of flavor with almost zero extra effort.
- That creamy sundried tomato broth soaking into every grain of orzo is the kind of thing that makes people close their eyes when they take a bite.
02 -
- Do not skip browning the chicken first because that fond on the bottom of the pan is where half the flavor lives.
- Keep the heat at medium low during the covered simmer or the cream can break and the orzo will stick to the bottom.
03 -
- Pound the chicken breasts to an even thickness before searing so they cook uniformly and stay juicy inside.
- A splash of dry white wine added with the broth adds a bright acidity that balances the heavy cream beautifully.