Marry Me Chicken Orzo (Printable Version)

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

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ 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 - 1½ cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ 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 - Additional Parmesan cheese for serving

# Directions:

01 - Pat the 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 to 5 minutes per side. Remove and set aside.
03 - Add chopped onion to the same pan and sauté for 2 to 3 minutes until softened. Stir in garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Add orzo pasta to the pan and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream. Stir to combine, scraping any browned bits from the pan bottom.
06 - Nestle the seared chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes, stirring occasionally, until orzo is al dente and chicken is fully cooked.
07 - Remove chicken to a plate. Stir Parmesan cheese, crushed red pepper flakes, thyme, and spinach into the sauce until spinach wilts and sauce is creamy.
08 - Slice chicken breasts and either return to the pan or serve atop the orzo. Garnish with fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • It comes together in under an hour and uses just one pan, which means less cleanup and more time enjoying dinner.
  • The sauce is genuinely luxurious without any pretension, with sun-dried tomatoes adding a subtle tang that keeps it from feeling heavy.
  • Chicken stays tender because it finishes cooking in the cream, and there's something almost magical about how the orzo absorbs all those flavors.
02 -
  • Grating your own parmesan is non-negotiable here; pre-grated cheese contains cellulose that makes the sauce appear grainy rather than silky.
  • Don't skip the searing step—those golden, caramelized bits on the chicken and pan bottom are where the depth of flavor lives.
  • Taste the sauce before serving because salt levels vary in store-bought broths; you may need a pinch more.
03 -
  • If your sauce seems too thin after cooking, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in over medium heat—it thickens within seconds without making anything lumpy.
  • Prep everything before you start cooking; this dish moves quickly once the pan is hot, and you won't have time to chop garlic mid-sear.
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