Marry Me Chicken Orzo (Printable Version)

Tender chicken with orzo, sun-dried tomatoes, spinach, and parmesan in a creamy, savory sauce.

# 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
15 - 2 cups baby spinach leaves

→ Garnish

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

# Directions:

01 - Pat chicken breasts dry and season both sides evenly with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown. Remove from pan and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened. Add garlic and sun-dried tomatoes; cook an additional minute.
04 - Stir in orzo pasta 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 bottom of the pan.
06 - Nestle the seared chicken breasts into the orzo mixture. Cover, reduce heat to medium, 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 parmesan cheese, red pepper flakes, thyme, and baby spinach into the orzo mixture until spinach wilts and sauce thickens.
08 - Slice chicken and either return to the pan or serve atop the orzo. Garnish with chopped fresh basil and additional parmesan cheese.

# Additional Tips::

01 -
  • It's a complete meal in one pot, which means fewer dishes and more time actually enjoying dinner.
  • The combination of crispy-edged chicken and silky pasta sauce makes it feel fancy without demanding hours in the kitchen.
  • Sun-dried tomatoes and fresh spinach sneak in brightness that keeps it from feeling heavy despite all that cream.
02 -
  • Don't skip drying the chicken—moisture is the enemy of a good golden crust, and that crust is half the reason this dish tastes so good.
  • Freshly grated parmesan melts into the sauce without clumping, while pre-shredded cheese (with its anti-caking agents) can make the sauce grainy if you're not careful.
  • The spinach goes in at the very end so it stays bright and fresh-tasting instead of turning dark and tired.
03 -
  • Don't crowd the pan when searing the chicken—if your skillet feels full, work in batches so the chicken browns instead of steams.
  • Grate your parmesan just before you need it, and stir it in off the heat or at low heat so it melts smoothly into a silky sauce instead of breaking into grainy threads.
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