Marry Me Chicken Orzo (Printable Version)
Tender chicken simmered in a creamy sundried tomato sauce with orzo pasta
# What You 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 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 sun-dried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo pasta 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 down 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 until the cheese melts and the spinach wilts.
08 - Return the sliced chicken to the skillet and gently toss everything together. Garnish with fresh basil and additional Parmesan cheese. Serve immediately while hot.
# Expert Tips:
01 -
- The creamy sundried tomato sauce clings to every single orzo pearl, making each bite feel like a warm hug from someone who really means it.
- It comes together in one skillet, which means you get all the drama and flavor of a restaurant dish with barely any dishes to wash afterward.
02 -
- Do not skip the searing step because that golden crust on the chicken is where half the flavor lives and it also leaves behind the fond that seasons the entire sauce.
- Stir the orzo every few minutes while it simmers because it loves to stick to the bottom of the pan when you are not looking.
03 -
- Use a skillet that goes from stovetop to table because serving it right out of the pan keeps everything hot and looks rustic and beautiful without any extra dishes.
- Reserve a quarter cup of pasta water before adding the broth and cream to the pan because that starchy liquid can save a sauce that turns out too thick.