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Marry Me Chicken Orzo
Creamy sun-dried tomato chicken and orzo — one pot, 30 minutes, zero cleanup regret.
The kind of dinner that makes people think you really tried.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
One pan, one cleanup. Everything cooks together so you're not juggling multiple pots on a Tuesday night. It's endlessly crowd-pleasing. Picky eaters, dinner guests, leftovers the next day — this recipe handles all of it without complaint.
Quick Fixes
Orzo too thick: Add warm broth a splash at a time and stir until creamy again.
Sauce too thin: Simmer uncovered for 2–3 more minutes so the orzo can absorb more liquid.
Ingredients
Protein
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp paprika
Seasoning
• 3–4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
Sauce
• 2 cups chicken broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan
Pasta & Grains
Vegetables
Topping
How to Make It
1
Pat dry and season both sides with salt, pepper, Italian seasoning, and paprika.
2
Heat olive oil in a large deep skillet or Dutch oven over medium-high. Sear chicken 4–5 minutes per side until golden. Remove to a plate (it will finish cooking later).
3
In the same pot, reduce heat to medium. Add garlic, red pepper flakes, and sun-dried tomatoes. Cook 30–60 seconds until fragrant.
4
Stir in dry orzo and toast for 1 minute.
5
Pour in chicken broth and cream. Stir, scraping up browned bits. Return chicken to the pot. Cover and simmer 10–12 minutes, stirring once or twice, until orzo is tender and chicken reaches 165°F.
6
Stir in Parmesan and spinach until wilted. Let sit 2–3 minutes to thicken.
7
Top with fresh herbs and extra Parmesan.
Store
Store in airtight container up to 4 days. Dish is best enjoyed fresh (cream sauces can separate).
Reheat
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Avo's Tip
No orzo? Ditalini, small shells, or couscous work in similar cook times.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts instead of thighs?
Yes. Boneless, skinless chicken breasts work well. Slice them in half lengthwise for even cooking and avoid overcooking.
Can I make Marry Me Chicken Orzo ahead of time?
You can cook it up to 2 days in advance. Reheat gently with a splash of broth or cream to loosen the sauce.
Does orzo need to be cooked separately?
No. The orzo cooks directly in the broth and cream, absorbing flavor and naturally thickening the sauce.
Marry Me Chicken Orzo
Ingredients
—
—
1½ lbs boneless, skinless chicken thighs (or breasts)
—
—
1 tsp kosher salt
—
—
½ tsp black pepper
—
—
1 tsp Italian seasoning
—
—
½ tsp paprika
—
—
2 tbsp olive oil
—
—
3–4 cloves garlic, minced
—
—
½ tsp red pepper flakes (optional)
—
—
½ cup chopped sun-dried tomatoes (oil-packed, drained)
—
—
1 cup dry orzo
—
—
2 cups chicken broth
—
—
½ cup heavy cream
—
—
½ cup freshly grated Parmesan
—
—
1 cup fresh spinach
—
—
½ tsp Fresh basil or parsley
Instructions
1
Pat dry and season both sides with salt, pepper, Italian seasoning, and paprika.
2
Heat olive oil in a large deep skillet or Dutch oven over medium-high. Sear chicken 4–5 minutes per side until golden. Remove to a plate (it will finish cooking later).
3
In the same pot, reduce heat to medium. Add garlic, red pepper flakes, and sun-dried tomatoes. Cook 30–60 seconds until fragrant.
4
Stir in dry orzo and toast for 1 minute.
5
Pour in chicken broth and cream. Stir, scraping up browned bits. Return chicken to the pot. Cover and simmer 10–12 minutes, stirring once or twice, until orzo is tender and chicken reaches 165°F.
6
Stir in Parmesan and spinach until wilted. Let sit 2–3 minutes to thicken.
7
Top with fresh herbs and extra Parmesan.
15
min
active
30
min
total
4
servings
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