Marry Me Chicken Orzo (Printable)
Tender chicken in a velvety sundried tomato cream sauce with perfectly cooked orzo pasta—an irresistible comfort meal ready in under an hour.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce & Orzo
06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
08 - 1 cup dry orzo pasta
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon red pepper flakes (optional)
13 - 1 cup baby spinach (optional)
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - Additional grated 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 a golden-brown crust forms. Transfer to a plate and set aside; the chicken will finish cooking in the sauce later.
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 dry orzo pasta to the skillet and stir to coat in the flavored oil. Toast for 1 minute, allowing the orzo to absorb the aromatic oils.
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 into strips. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo, mixing until the sauce is creamy and the spinach has wilted.
08 - Return the sliced chicken to the skillet and gently toss to combine with the creamy orzo. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately.
# Expert Hints:
01 -
- The orzo drinks up every drop of that creamy sundried tomato sauce, so each forkful tastes like it was simmered for hours.
- Everything cooks in one deep skillet, which means you get all the comfort of a fancy dinner with almost no dishes to wash afterward.
02 -
- Do not skip the sear on the chicken because those browned bits on the bottom of the pan are what give the sauce its deep flavor.
- The orzo will continue to absorb liquid as it sits, so serve it immediately or add a splash of broth when reheating to loosen things up.
03 -
- Let the cream come to a gentle simmer rather than a rolling boil to prevent it from breaking or turning greasy.
- Grate the Parmesan as finely as you can so it melts smoothly into the sauce without clumping.