Marry Me Chicken Orzo (Printable Version)

Creamy sundried tomato chicken with tender orzo pasta, ready in 45 minutes.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Sauce and Orzo

06 - 3 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
08 - 1 cup orzo pasta, dry
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon red pepper flakes (optional)
13 - 1 cup baby spinach (optional)

→ Garnish

14 - 2 tablespoons fresh basil, chopped
15 - Extra Parmesan cheese for serving

# Directions:

01 - Pat the chicken breasts dry and season evenly on both sides with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Transfer to a plate and set aside; the chicken will finish cooking in the sauce.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo pasta to the skillet and stir to coat in the seasoned oil. Toast for 1 minute to develop a nutty flavor.
05 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer over medium heat.
06 - Nestle the seared chicken breasts back into the skillet, pressing them into the orzo mixture. Cover with a lid and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and the chicken reaches an internal temperature of 165°F.
07 - Remove the chicken breasts from the skillet and slice them against the grain. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo until the cheese melts and the spinach wilts.
08 - Return the sliced chicken to the skillet and gently toss to combine with the creamy orzo. Garnish with fresh basil and additional Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • The creamy sauce clings to every strand of orzo like it was made for each other, and honestly it probably was.
  • It tastes like something you would order at a cozy Italian bistro, but it comes together in one skillet on a random Tuesday.
  • The sundried tomatoes bring this tangy, slightly sweet punch that makes the whole dish unforgettable.
02 -
  • Do not skip resting the chicken after searing because those juices need to redistribute before slicing.
  • Stir the orzo every couple of minutes while it simmers or it will glue itself to the bottom of the pan.
  • Reserve a splash of pasta water before serving because you might need to loosen the sauce if it thickens too fast off the heat.
03 -
  • Use a skillet that goes from stovetop to table because transferring this dish ruins the presentation and creates extra dishes.
  • Grate your Parmesan from a wedge right before stirring it in because pre grated cheese contains anti caking agents that make the sauce gritty.

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