Marry Me Chicken Orzo
This one pan 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
- 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.
Did You Make This Recipe?Let me know how it was!