Marry Me Chicken Orzo (Printable)

Golden chicken in a luscious cream sauce with sundried tomatoes and tender orzo—a cozy one-pan meal ready in 45 minutes.

# 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 sundried tomatoes, chopped (packed in oil, drained)
08 - 1 cup dry 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

# Directions:

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 sundried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo to the skillet and stir to coat in the seasoned oil. Toast for 1 minute to develop a nutty flavor.
05 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
06 - Nestle the seared chicken breasts back into the orzo mixture. Cover the skillet 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 and slice them against the grain. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo until the cheese melts and the spinach wilts.
08 - Return the sliced chicken to the skillet and gently toss to combine with the creamy orzo. Garnish with fresh basil and additional Parmesan cheese. Serve immediately.

# Helpful Tips:

01 -
  • The sauce is so rich and tangy from the sundried tomatoes that people will genuinely ask what your secret is.
  • Orzo cooks right in the pan, which means one skillet and zero extra pots to wash.
  • It looks like you spent two hours on it, but the whole thing comes together in under an hour with mostly pantry staples.
02 -
  • Do not skip the searing step because those browned bits on the bottom of the pan are where half the flavor lives.
  • If the orzo absorbs too much liquid before the chicken is done, add a splash more broth and keep the lid on so the steam finishes the job.
03 -
  • Use a skillet that goes from stovetop to table so you save on dishes and the presentation stays rustic and warm.
  • Grate your own Parmesan from a block rather than using the pre shredded kind, because it melts smoother and tastes significantly better.

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