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Marry Me Chicken Orzo
15
min active
·
4
servings
·
30
min total
Creamy sun-dried tomato chicken and orzo — one pot, 30 minutes, done.
Avo's Tip
• Thighs stay juicier than breasts if slightly overcooked.
• Stir once or twice while simmering so the orzo doesn’t stick.
• If the sauce thickens too much, add a splash of warm broth.
• Let it rest 2–3 minutes before serving — the sauce will thicken naturally.
No orzo? Ditalini, small shells, or couscous work in similar cook times.
No sun-dried tomatoes? Roasted red peppers give a milder, sweeter result.
No heavy cream? Half-and-half makes a thinner but still very rich sauce.
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.
Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Reheat: Add a splash of broth or cream before warming.
Freezer: Best enjoyed fresh (cream sauces can separate).
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.
The sauce is the star. Rich and clingy with sun-dried tomato depth, it makes the orzo feel indulgent without being heavy.
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Ingredients
1
1½ lbs boneless, skinless chicken thighs (or breasts)
2
1 tsp kosher salt
3
½ tsp black pepper
4
1 tsp Italian seasoning
5
½ tsp paprika
6
2 tbsp olive oil
7
3–4 cloves garlic, minced
8
½ tsp red pepper flakes (optional)
9
½ cup chopped sun-dried tomatoes (oil-packed, drained)
10
1 cup dry orzo
11
2 cups chicken broth
12
½ cup heavy cream
13
½ cup freshly grated Parmesan
14
1 cup fresh spinach
15
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.
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.
Chicken overcooked: Use thighs for a more forgiving option and pull the chicken as soon as it is cooked through.
ingrediENTS
—
1
1½ lbs boneless, skinless chicken thighs (or breasts)
—
2
1 tsp kosher salt
—
3
½ tsp black pepper
—
4
1 tsp Italian seasoning
—
5
½ tsp paprika
—
6
2 tbsp olive oil
—
7
3–4 cloves garlic, minced
—
8
½ tsp red pepper flakes (optional)
—
9
½ cup chopped sun-dried tomatoes (oil-packed, drained)
—
10
1 cup dry orzo
—
11
2 cups chicken broth
—
12
½ cup heavy cream
—
13
½ cup freshly grated Parmesan
—
14
1 cup fresh spinach
—
15
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Marry Me Chicken Orzo
15
min active
·
30
min total
·
4
servings
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