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A skillet filled with creamy orzo pasta, pieces of chicken, spinach, sun-dried tomatoes, and grated cheese, with a serving spoon inside.
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Marry Me Chicken Orzo

A creamy, one-pan chicken orzo loaded with sun-dried tomatoes, spinach, and Parmesan cheese. It's perfect for an easy weeknight dinner the whole family will love.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 562kcal
Author: Wendy

Equipment

  • Large skillet with lid
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife and cutting board

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 2 ½ cups chicken broth
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • 1 cup sun-dried tomatoes chopped
  • 1 ½ cups orzo pasta
  • 2 cups baby spinach
  • Fresh basil or parsley for serving

Instructions

  • Season chicken with salt, pepper, and paprika.
  • Heat olive oil in a large skillet over medium-high heat and sear chicken until golden on both sides and mostly cooked through, about 4–5 minutes per side depending on thickness. Remove and set aside.
    Chunks of chicken cooking in a white skillet, surrounded by small bowls of spices, tomato paste, minced garlic, broth, cream, and grated cheese on a white surface.
  • In the same pan, lower heat to medium and add garlic, Italian seasoning, and red pepper flakes, cooking until fragrant. Stir in tomato paste and cook for 1 minute.
    A white skillet with spices and tomato paste, surrounded by small bowls of cooked chicken, grated cheese, cream, broth, and seasonings on a white surface.
  • Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in Parmesan cheese until smooth.
    A white skillet with cream and seasoning, next to a bowl of cooked chicken pieces and a small bowl of grated cheese on a white background.
  • Add sun-dried tomatoes and orzo, stirring to combine. Bring to a gentle simmer.
    A pan with uncooked orzo, cream sauce, spices, and sun-dried tomatoes sits beside a bowl of cooked, seasoned chicken pieces on a white surface.
  • Return chicken to the pan, nestling it into the orzo mixture. Decrease the heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until orzo is tender and chicken is fully cooked.
    A white skillet filled with creamy orange sauce containing chunks of chicken and herbs, viewed from above on a white background.
  • Stir in spinach until wilted, then adjust seasoning with salt and pepper if needed.
    A white skillet filled with creamy orange sauce containing chunks of chicken and herbs, viewed from above on a white background.
  • Let rest for a few minutes before serving, then top with fresh basil or parsley.
    A white skillet with a creamy tomato-based sauce, chunks of chicken, and a layer of fresh spinach leaves on top.

Notes

  • Cut chicken into even pieces for consistent cooking.
  • Keep heat low when simmering to prevent scorching.
  • Taste and adjust salt at the end.
  • Let dish rest before serving to thicken sauce.

Nutrition

Serving: 1Serving | Calories: 562kcal | Carbohydrates: 44g | Protein: 38g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 1187mg | Potassium: 1344mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2127IU | Vitamin C: 13mg | Calcium: 197mg | Iron: 3mg