Marry Me Chicken Orzo (Printable)
Tender chicken simmered in creamy sundried tomato sauce with orzo pasta
# 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 sun-dried tomatoes, chopped (packed in oil, drained)
08 - 1 cup dry orzo pasta
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 Make It:
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 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 flavored oil, toasting for about 1 minute.
05 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
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 pan and gently toss to combine with the creamy orzo. Garnish with fresh chopped basil and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The creamy sundried tomato sauce clings to every piece of orzo like it was meant to be there, and honestly nobody believes it only took 45 minutes.
- It reheats beautifully the next day, which means you get two nights of feeling like a genius for the effort of one.
02 -
- Do not skip patting the chicken dry before searing because moisture is the enemy of that beautiful golden crust you want.
- Stir the orzo every couple of minutes while it simmers or it will glue itself to the bottom of the pan in a way that tests your patience and your sponge.
03 -
- Let the chicken rest for a few minutes after simmering before slicing so the juices redistribute instead of running all over your cutting board.
- Freshly grated Parmesan is the single biggest difference between a good version of this dish and a great one.