Marry Me Chicken Orzo (Printable Version)

Creamy sundried tomato and chicken orzo skillet for easy weeknight dining.

# 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 sun-dried 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

# How To Make It:

01 - Pat the chicken breasts dry and season evenly on both sides 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.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for about 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 to enhance the nutty flavor of the pasta.
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 until the cheese melts and the spinach wilts.
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 Suggestions:

01 -
  • The creamy sundried tomato sauce comes together in one pan, which means all that flavor gets built layer by layer without a pile of dishes waiting for you afterward.
  • Orzo cooks right in the sauce, so it absorbs every drop of that garlicky, tangy broth and cream instead of just sitting underneath it like an afterthought.
  • It reheats beautifully the next day, if you happen to have any left over, which honestly I never have.
02 -
  • The chicken will not be fully cooked after searing and that is intentional, because it finishes cooking gently in the sauce and stays incredibly juicy instead of turning tough and dry.
  • Stir the orzo every couple of minutes while it simmers or it will settle and stick to the bottom of the pan in a way that no amount of scraping can fully fix.
03 -
  • Let the cream sauce rest off the heat for two minutes before serving because it thickens as it sits and you avoid the disappointment of a watery plate.
  • Grate your Parmesan as finely as possible so it dissolves seamlessly into the sauce rather than leaving stringy clumps that catch on your spoon.

Return