Marry Me Chicken Orzo (Print View)

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

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 0.5 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 - 1.5 cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - 0.5 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 - Extra parmesan cheese, for serving

# Directions:

01 - Pat chicken breasts dry and season evenly 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 on each side, about 4-5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and cook until softened, about 2-3 minutes. Add garlic and sun-dried tomatoes, cooking an additional minute.
04 - Stir in orzo pasta and lightly toast for one minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan.
06 - Return chicken breasts to the pan, nestle into the orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 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 pan. Cook until spinach wilts and sauce thickens.
08 - Slice chicken and either return to the pan or serve atop the orzo mixture. Garnish with fresh basil and additional parmesan cheese as desired.

# Expert Advice:

01 -
  • It's genuinely elegant but takes less time than ordering takeout.
  • Everything happens in one pot, which means minimal cleanup and maximum flavor layering.
  • The sauce is so creamy and rich that even skeptics of cream-based pasta find themselves coming back for seconds.
02 -
  • Don't skip the searing step—those browned bits on the bottom of the pan are pure flavor gold that makes the whole dish taste richer.
  • Resist the urge to crank up the heat to speed things up; medium heat lets the orzo cook through without the sauce breaking or the cream curdling.
  • The chicken continues to cook in the residual heat while simmering, so don't overcook it before returning it to the pan or it will be dry.
03 -
  • Freshly grated parmesan melts like silk into warm sauce, while pre-grated cheese clumps and gets grainy—this small detail transforms the final texture.
  • Keeping your chicken broth low-sodium gives you control over the salt level since the cheese and cream are already salty enough.
  • Remove the chicken to a separate plate before adding the cheese and spinach so they wilt into a smooth sauce without the chicken getting in the way of stirring.
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