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Marry Me Chicken Orzo

A creamy, one-pot chicken and orzo dish infused with sun-dried tomatoes, Parmesan cheese, and aromatic herbs. Perfect for weeknight dinners or a romantic meal!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food, One-Pot
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil for sautéing
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • Salt & pepper to taste Seasonings
Orzo & Sauce
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sun-dried tomatoes chopped, oil-packed, drained
  • 1 handful fresh spinach optional
  • Red pepper flakes to taste Optional for a hint of spice
  • Fresh basil or parsley Garnish chopped

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Season chicken pieces with salt, pepper, paprika, and Italian seasoning. Cook until golden and cooked through, about 4–5 minutes. Remove chicken and set aside.
  2. Sauté minced garlic in the same skillet for 1 minute until fragrant. Add sun-dried tomatoes and cook for 2 minutes.
  3. Add orzo and stir to toast slightly for 1–2 minutes. Pour in chicken broth and heavy cream. Bring to a boil, then reduce to a simmer for 10–12 minutes, stirring occasionally until orzo is al dente.
  4. Return cooked chicken to the skillet. Stir in Parmesan cheese and spinach, allowing the spinach to wilt and the sauce to thicken, 2–3 minutes.
  5. Season with red pepper flakes if desired. Garnish with fresh basil or parsley and serve hot.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding broth. This dish reheats beautifully and can be customized with vegetables or alternative proteins like shrimp or tofu.