Marry Me Chicken Orzo Dish (Printable)

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

# What You 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 sun-dried tomatoes (oil-packed), 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)
15 - 2 cups baby spinach leaves

→ Garnish

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

# How-To Steps:

01 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, about 4 to 5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Stir in orzo pasta and toast lightly for 1 minute while stirring.
05 - Pour in chicken broth and heavy cream. Stir well, scraping any browned bits from the bottom of the pan.
06 - Nestle 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 baby spinach into the orzo until spinach wilts and sauce becomes creamy.
08 - Slice chicken breasts and return to the pan or serve atop the orzo. Garnish with chopped fresh basil and extra parmesan cheese.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup is minimal and the flavors build beautifully together.
  • The orzo soaks up the creamy sauce while staying tender, giving you pasta and side dish in one.
  • It looks impressive enough for guests but forgiving enough for a regular weeknight.
  • The sun-dried tomatoes add a quiet sweetness that makes the whole dish feel special without extra effort.
02 -
  • Don't overcook the chicken in the searing step, it finishes cooking in the sauce and will dry out if you go too long.
  • Stir the orzo every few minutes while it simmers or the bottom layer will stick and burn.
  • If the sauce looks too thick, add a splash of broth or pasta water before stirring in the cheese.
  • Let the dish rest for a minute or two before serving so the sauce can settle and cling to the orzo.
03 -
  • Use a deep skillet or Dutch oven so the liquid doesn't boil over when you add the broth and cream.
  • Grate your own parmesan instead of buying pre-shredded, it melts smoother and doesn't clump.
  • If you like more heat, double the red pepper flakes or add a pinch of cayenne with the seasoning.
  • For extra richness, stir in a tablespoon of butter right before serving.
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