Marry Me Chicken Orzo (Printable)
Tender chicken simmered in creamy sundried tomato sauce with orzo pasta for a comforting weeknight dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce & Orzo
06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
08 - 1 cup dry orzo pasta
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ teaspoon red pepper flakes (optional)
13 - 1 cup baby spinach (optional)
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - Extra Parmesan cheese for serving
# How to Cook:
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 a golden crust forms. 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 about 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo to the skillet and stir to coat the pasta 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, reduce heat to medium-low, and cook for 10 to 12 minutes, stirring the orzo occasionally, until the pasta 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, mixing until the sauce is creamy and the spinach has wilted.
08 - Return the sliced chicken to the pan and gently toss to coat in the sauce. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The creamy sundried tomato sauce tastes like something you would order at a restaurant but it comes together with pantry staples in under an hour.
- Everything cooks in one skillet, which means cleanup is almost nonexistent and the flavors deepen in the same pan.
02 -
- Do not skip browning the chicken first because that 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 glue itself to the bottom of the skillet in a way that no amount of scrubbing can fix.
03 -
- Let the chicken rest for five minutes after slicing so the juices redistribute instead of running out into the sauce and making it watery.
- Reserve a quarter cup of pasta water before adding the broth because its concentrated starch can rescue a sauce that ends up too thick.