Creamy Marry Me Chicken Orzo Recipe
Whip up this incredibly creamy marry me chicken orzo recipe in just one pan. It features tender seared chicken, bold sun-dried tomatoes, and a rich parmesan sauce for the ultimate weeknight comfort food.
Equipment
- Large Skillet
Ingredients
Chicken
- 1.5 pounds chicken breasts, cut into bite-sized pieces
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.25 teaspoon garlic powder
Orzo
- 2 Tablespoons oil from the sun-dried tomatoes jar
- 0.75 cup sun-dried tomatoes, oil drained and reserved
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 3 cloves garlic, minced
- 2.75 cups low-sodium chicken broth
- 1 cup orzo pasta, measured uncooked
- 0.5 cup heavy cream
- 2 cups packed baby spinach
- 0.5 cup freshly grated or shredded parmesan cheese, plus more for garnish
Instructions
Season and sear the chicken
- Place the 1.5 pounds chicken breasts, cut into bite-sized pieces, in a bowl and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Toss until every piece is lightly coated. If you have a minute, pat the chicken dry first so it browns instead of steaming.
- Set a large skillet over medium heat and pour in 2 Tablespoons oil from the sun-dried tomatoes jar. Once the oil is hot and shimmering, add the chicken in an even layer and cook for 3 to 4 minutes until the edges lose their raw look and the bottoms pick up a light golden crust.
Build the flavor base
- Add the 3/4 cup sun-dried tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 Tablespoon tomato paste. Stir everything together and cook for 3 to 4 minutes, letting the tomato paste darken slightly.
- Stir in the 3 cloves garlic, minced, and cook for about 30 seconds, just until fragrant.
- Pour in 1/2 cup of dry white wine and scrape the bottom of the skillet well to loosen the browned bits, pulling all the concentrated flavor back into the sauce.
Simmer the orzo
- Add the 2 3/4 cups low-sodium chicken broth and 1 cup orzo pasta, then stir well. Bring the pan to a boil, lower the heat to a gentle simmer, cover, and cook for 10 to 13 minutes, stirring every few minutes so the orzo does not stick to the bottom.
Finish the sauce
- Once the orzo is tender with a slight chew in the center, stir in the 1/2 cup heavy cream, 2 cups packed baby spinach, and 1/2 cup freshly grated parmesan cheese.
- Let it sit just long enough for the spinach to wilt and the cheese to melt. Remove the pan from the heat, let it rest for 5 to 10 minutes to thicken naturally, scatter over a little more grated parmesan, and serve.
Notes
Stir Frequently: Stir the orzo frequently while it simmers, especially during the last 5 minutes. As the starches release, it becomes much more likely to settle and stick to the bottom of the pan.
Deglaze Thoroughly: After adding the broth and wine, scrape the bottom of the skillet well. Those browned bits bring a huge amount of savory flavor into the final sauce.
Gentle Heat: Keep the heat at a gentle simmer rather than a rapid boil to cook the orzo evenly and keep the sauce from reducing too quickly.
Patience Pays Off: Let the finished dish rest for 5 to 10 minutes off the heat before serving. The texture becomes silkier and the sauce settles into the ideal creamy consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.