Description
Marry Me Chicken Orzo is a creamy, one-pot skillet meal featuring tender chicken breasts seared to golden perfection, simmered with sun-dried tomatoes, aromatic herbs, and luscious heavy cream. The addition of orzo pasta cooks directly in the sauce, absorbing all the rich flavors, while fresh spinach and basil add a bright, fresh finish. This comforting dish comes together quickly and makes for a delightful weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For Cooking
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup sun-dried tomatoes, chopped
- 1 ½ cups chicken broth
- 1 cup heavy cream
For Orzo and Flavor
- 1 cup orzo pasta
- ½ cup grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon Italian seasoning
- 1 cup fresh spinach, chopped
Garnish
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan (for garnish)
Instructions
- Season the chicken. Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and smoked paprika for a flavorful crust.
- Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until they develop a golden brown color. Remove the chicken from the skillet and set aside to rest.
- Sauté aromatics. In the same skillet with the remaining oil and browned bits, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add tomatoes and liquids. Stir in the chopped sun-dried tomatoes, chicken broth, and heavy cream. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Cook the orzo. Add orzo pasta along with dried oregano, thyme, and Italian seasoning to the skillet. Stir well and cook for 8-10 minutes, or until the orzo is tender and has absorbed much of the liquid.
- Finish cooking chicken. Nestle the seared chicken breasts back into the skillet, cover, and cook for an additional 5-7 minutes. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Add cheese and spinach. Remove the lid, stir in grated Parmesan cheese and chopped spinach. Cook just until the spinach wilts into the creamy sauce.
- Garnish and serve. Remove the skillet from heat. Sprinkle fresh basil and additional Parmesan cheese over the top. Serve warm and enjoy this comforting dish!
Notes
- For extra heat, leave the red pepper flakes in; omit them for a milder flavor.
- If you can’t find sun-dried tomatoes, use cherry tomatoes for a fresh variation.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Make sure not to overcook the chicken to keep it tender and juicy.
- Use freshly grated Parmesan for better flavor compared to pre-grated cheese.
