This one pan 30 minute marry me chicken orzo is the perfect comforting weeknight dinner. Diced chicken breast is simmered in a creamy garlic, sun-dried tomato and parmesan sauce, along with tender orzo and baby spinach leaves.
Ingredients You’ll Need:
- Oil: Use your preferred frying oil, such as olive or vegetable oil.
- Chicken breast: Use skinless chicken breast in this recipe. Skinless and boneless chicken thigh could also be used in this recipe.
- Sun-dried tomatoes: Use pre-sliced sun-dried tomatoes, or slice whole sun-dried tomatoes.
- Garlic: Fresh garlic tastes best in this recipe, however 3 teaspoons of minced jar garlic could instead be used.
- Paprika: Use ordinary paprika in this recipe.
- Italian seasoning: Use store-bought Italian seasoning, or make your own blend.
- Orzo: Use dried orzo, which is an essential ingredient in this recipe.
- Chicken stock: The chicken stock could be substituted with vegetable stock. Use a low-salt chicken stock if controlling the level of salt in this dish is important. Water could also be used in place of the chicken stock if preferred.
- Baby spinach leaves: The baby spinach leaves could be omitted if preferred.
- Heavy cream: For best results use whole fat heavy cream.
- Shredded parmesan: Use pre-shredded parmesan, or shred your own from a piece of parmesan cheese.
- Salt and pepper: Use an amount of salt and pepper to suit your personal tastes.
How to Make Marry Me Chicken Orzo
1. Add the oil to a large skillet, and heat the skillet over a medium-high heat. Add the chicken and cook, stirring, for 2-3 minutes or until starting to color.
2. Add the sun-dried tomatoes, garlic, paprika and Italian seasoning. Cook, stirring, for 1 minute or until fragrant.
3. Add the orzo and chicken stock to the skillet, and stir until well combined. Bring to a simmer, then cover and reduce the heat to low-medium. Cook for around 12 minutes, checking and stirring the orzo occasionally to ensure the orzo isn’t sticking to the bottom of the skillet.
4. Once the orzo is tender and cooked through, add the baby spinach leaves, heavy cream and shredded parmesan, and stir until the cream has heated through and spinach has wilted. Season to taste with salt and pepper.
5. Remove from the heat and garnish with fresh basil leaves, if using, before serving.
Marry Me Chicken Orzo
Ingredients
- 1 tbsp oil
- 1 lb chicken breast diced
- ½ cup sliced sun-dried tomatoes drained
- 3 cloves garlic finely chopped or minced
- 2 tsp paprika
- 1 tsp Italian seasoning
- 1 ½ cups orzo
- 2 ¾ cups chicken stock
- 2 cups baby spinach leaves loosely packed
- 1 cup heavy cream
- ½ cup shredded parmesan
- Salt and pepper to taste
- Fresh basil leaves for garnishing (optional)
Instructions
- Add the oil to a large skillet, and heat the skillet over a medium-high heat. Add the chicken and cook, stirring, for 2-3 minutes or until starting to color.
- Add the sun-dried tomatoes, garlic, paprika and Italian seasoning. Cook, stirring, for 1 minute or until fragrant.
- Add the orzo and chicken stock to the skillet, and stir until well combined. Bring to a simmer, then cover and reduce the heat to low-medium. Cook for around 12 minutes, checking and stirring the orzo occasionally to ensure the orzo isn’t sticking to the bottom of the skillet.
- Once the orzo is tender and cooked through, add the baby spinach leaves, heavy cream and shredded parmesan, and stir until the cream has heated through and spinach has wilted. Season to taste with salt and pepper.
- Remove from the heat and garnish with fresh basil leaves, if using, before serving.
Notes
- The chicken doesn’t need to cook through completely during the initial sear. The chicken will continue to cook while the orzo is cooking through.
- If the orzo begins to dry out too much during the cooking process, add a small amount extra of chicken stock.
Store this chicken orzo in an airtight container in the fridge for up to 3 days. Reheat until piping hot using the microwave or on the stovetop, adding a splash of water or chicken stock to loosen the sauce as needed. - This chicken orzo is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.
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Didn’t expect this to be so good. Super creamy, really flavorful, and easy to make. Thanks!
I’m so happy to hear that!