Marry Me Chicken Orzo (Printable view)

Tender chicken and orzo pasta cooked in a rich, creamy parmesan sauce with sun-dried tomatoes and fresh herbs.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Orzo & Aromatics

06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
09 - 1 1/2 cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
15 - 2 cups baby spinach leaves

→ Garnish

16 - Fresh basil, chopped
17 - Extra Parmesan cheese for serving

# How To Make:

01 - Pat chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Stir in the orzo pasta and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to deglaze and scrape up browned bits from the pan bottom.
06 - Nestle chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally, until the orzo is al dente and chicken is cooked through.
07 - Remove chicken to a plate. Stir in Parmesan cheese, crushed red pepper flakes, thyme, and baby spinach until spinach wilts and sauce is creamy.
08 - Slice chicken and return it to the pan or place atop the orzo. Garnish with chopped fresh basil and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • It's a complete one-pot meal that feels restaurant-quality but won't stress you out in a small kitchen.
  • The combination of tender chicken, creamy sauce, and chewy orzo creates textures that make every bite feel intentional.
  • It proves that simple ingredients—chicken, pasta, cream—transform into something that tastes like you've been cooking all day.
02 -
  • Don't skip drying the chicken—wet chicken won't brown properly, and browning is what creates the flavor foundation for the entire dish.
  • The orzo needs to be stirred occasionally while it simmers so it doesn't stick together or cook unevenly into clumps.
  • Fresh Parmesan grated at home melts smoother and tastes brighter than pre-shredded; it's worth the two minutes of effort.
03 -
  • Make sure your Parmesan is at room temperature before stirring it in—cold cheese can clump if it hits the hot sauce too suddenly.
  • If you're cooking for dietary restrictions, this adapts well to gluten-free orzo, and you can use cream alternatives, though the flavor won't be quite the same.
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