Marry Me Chicken Orzo (Printable Version)
Tender chicken in creamy sundried tomato sauce with orzo pasta—a comforting weeknight favorite ready in 45 minutes.
# What You’ll 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 and Orzo
06 - 3 cloves garlic, minced
07 - 1/2 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 - 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 - Extra Parmesan cheese for serving
# Directions:
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 golden brown. 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 to the skillet and stir to coat it in the flavored oil. Toast for 1 minute, stirring frequently to prevent sticking.
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 against the grain. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo, continuing to stir until the spinach is wilted and the sauce is creamy.
08 - Return the sliced chicken to the skillet and gently toss everything together. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately while hot.
# Quick Tips:
01 -
- The sauce practically builds itself while the orzo cooks, so you get rich creamy flavor without standing over a separate pot.
- Sundried tomatoes packed in oil bring a deep tangy sweetness that makes this taste restaurant worthy on a Tuesday.
02 -
- Do not skip the step of searing the chicken first because that golden fond on the bottom of the pan is where half the sauce flavor comes from.
- Stir the orzo every couple of minutes while it simmers or it will stick and create a crusty layer you cannot rescue.
03 -
- Use a skillet that goes from stovetop to table because transferring this dish is messy and you want all that sauce to stay with the orzo.
- Grate your Parmesan while the chicken sears so it is ready to melt the moment you need it, because timing is everything with cream sauces.