Marry Me Chicken Orzo (Print Version)

Tender chicken in creamy sundried tomato sauce with orzo pasta—a winning weeknight comfort dish.

# 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 & Orzo

06 - 3 cloves garlic, minced
07 - 1/2 cup sundried 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

# How to Cook:

01 - Pat the chicken breasts dry and season both sides evenly 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 a golden-brown crust forms. 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 sundried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo to the skillet and stir to coat it in the seasoned oil. Toast for 1 minute, allowing the pasta to absorb the flavors.
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 into medallions. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo, mixing until the spinach wilts and the sauce becomes creamy.
08 - Return the sliced chicken to the skillet and gently fold it into the creamy orzo. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately.

# Expert Advice:

01 -
  • The sauce basically makes itself while the orzo cooks right in the skillet, so cleanup is almost embarrassingly easy.
  • It tastes like something you would order at a cozy Italian bistro but comes together in under an hour on a weeknight.
  • Sundried tomatoes and heavy cream create a rich, tangy sauce that makes people close their eyes when they take the first bite.
02 -
  • Do not skip the sear on the chicken because those browned bits on the bottom of the pan are where half the sauce flavor comes from.
  • Stir the orzo every couple of minutes while it simmers or it will stick to the bottom and burn before you realize it.
  • If the sauce looks too thick at the end, splash in a little extra broth to loosen it up before adding the cheese.
03 -
  • Let the chicken rest for two minutes after you take it out of the pan before slicing so the juices redistribute and every bite stays moist.
  • Reserve a quarter cup of pasta water or broth before adding the cream so you can adjust the sauce consistency at the very end.

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