Creamy Marry Me Chicken Orzo (One-Pan, Weeknight-Friendly)
Creamy, cozy, and a little flirty, this Marry Me Chicken Orzo delivers a creamy sun-dried tomato sauce that clings to every grain of orzo pasta. You get juicy chicken, toasty edges, and that restaurant-quality meal vibe with minimal effort. It’s the kind of one-pan recipe that wins busy weeknights and still feels perfect for date night or special occasions.
For more small pasta shapes, check out my Mediterranean shrimp orzo, Mushroom Orzotto, or butternut squash orzotto. Each one is a different, new way to get big savory flavor without fuss. I love cooking this type of pasta in cups of chicken broth as you would arborio rice for risotto!
Ingredients
- Sun-dried tomatoes: Oil-packed delivers the best flavor and glossy finish. Drain well, but keep a little surface oil—it’s the best part for integrating into the sauce.
- Orzo pasta: Toast over medium heat until lightly golden. This quick step deepens flavor and helps the grains keep their shape during the baking phase.
- Chicken broth: Use low-sodium or bone broth for control and body. Season the cooking liquid before it goes in the oven so the final dish lands perfectly.
- Parmesan cheese: Finely microplaned Parmesan melts fast and smooth; add more at the table to adjust richness per bite.
- Fresh spinach: Fold in off heat so it wilts into small pieces with bright color and a soft bite.
- Skinless chicken breast: Adds protein andextra substance to the dish!
How to Make Marry Me Chicken Orzo
- Sear the chicken: Heat the oven to 375 Fahrenheit (190 Celsius). Warm olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper, then sear until golden on the edges. Transfer to a plate. Soften and toast: Reduce to medium heat. Add onion and cook until translucent. Stir in orzo and toast, stirring with a wooden spoon, until lightly golden and fragrant.
2. Layer the aromatics: Add minced garlic, then the chopped sun-dried tomatoes and dried oregano. Cook briefly to bloom the seasoning.
3. Build the sauce: Pour in chicken broth and a splash of cream, scraping the bottom of the pan so all those caramelized bits dissolve into the sauce. Taste and adjust salt and black pepper.
4. Add the Chicken: Return the seared chicken (and any juices) to the pan, spreading in an even layer.
5. Bake: Cover and bake for about twenty minutes. Uncover and continue until the liquid reduces and the orzo is tender at a gentle boil.
6. Finish: Fold in fresh spinach until wilted. Shower with Parmesan and, if you like, broil briefly so the cheese melts and lightly browns. Garnish with parsley and serve.
Expert Tips from My Kitchen
- Season the liquid: Taste the broth-cream mixture before baking—this is your last best chance to lock in the best flavor.
- Mind the toast: Toast the orzo over medium heat until lightly golden; color equals flavor and keeps the grains pleasantly separate.
- Dairy temp: Bring the cup of heavy cream to room temp so it blends smoothly into the sauce during the cooking process.
- Pan awareness: If the skillet looks dry during the uncovered bake, add a small splash of broth to maintain a gentle boil and creamy texture.Cheese timing: Add most of the Parmesan at the end so it melts cleanly; broil briefly if you want that “cheese melts” finish.
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Marry Me Chicken Orzo (45 Minutes)
Toasted orzo, sun-dried tomatoes, and a touch of cream create a lush sauce around seared chicken—an easy one-pan dinner with serious restaurant vibes.
Equipment
- Large oven-safe skillet or Dutch oven
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Foil or skillet lid
- Microplane for Parmesan
Ingredients
- 1½ cups orzo
- 2 tablespoons olive oil divided
- 2 chicken breasts boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and black pepper to taste
- 1 small onion diced
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 1 teaspoon dried oregano
- 2½ cups chicken broth or low-sodium chicken stock
- ¼ cup heavy cream at room temperature
- 2 cups fresh spinach
- ¼ cup freshly grated Parmesan cheese plus more for serving
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
Sear the Chicken:
- Preheat your oven to 375°Fahrenheit (196° Celsius).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Season 2 boneless, skinless chicken breasts (cut into bite-sized cubes) with salt and black pepper.
- Sear the chicken until golden brown on all sides, about 2–3 minutes. Remove the chicken from the skillet and set aside.
Sauté the Onion and Toast the Orzo:
- In the same skillet, add the remaining 1 tablespoon olive oil and reduce the heat to medium.
- Add 1 small diced onion and cook for 3–4 minutes until softened.
- Stir in 1½ cups dry orzo pasta and toast for 2–3 minutes, stirring frequently, until it is golden and fragrant.
Add Garlic, Sun-Dried Tomatoes, and Seasoning:
- Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Add ½ cup chopped sun-dried tomatoes and 1 teaspoon dried oregano, stirring to combine for another minute.
Combine with Broth and Cream:
- Pour in 2½ cups chicken broth and ¼ cup heavy cream, stirring well to combine.
- Ensure the liquid is evenly distributed and scrape up any browned bits from the bottom of the pan for extra flavor. Season with additional salt and black pepper if needed.
Bake the Orzo and Chicken:
- Return the seared chicken pieces to the skillet, spreading them evenly over the top.
- Cover the skillet with foil or a lid and bake for 20 minutes.
- Uncover and bake for an additional 5-8 minutes to reduce any remaining liquid.
Add Spinach and Finish with Parmesan:
- Remove the skillet from the oven and stir in 2–3 cups fresh spinach until wilted.
- Sprinkle ¼ cup freshly grated Parmesan cheese over the top.
- For a golden finish, broil for 2–3 minutes until the cheese is melted and lightly browned.
Garnish and Serve:
- Garnish with 2 tablespoons fresh parsley, if desired, and serve with extra Parmesan cheese on the side.
Notes
Toast the Orzo: Don’t skip this step! Cooking the pasta in a tablespoon of olive oil over medium heat gives the dish a rich, nutty flavor.
Deglaze the Pan: After sautéing the onions and garlic, scrape up the brown bits from the bottom of the pan with the broth for maximum flavor.
Use a Meat Thermometer: Check the internal temperature of the chicken to ensure it reaches 165°F for perfectly cooked, tender chicken.
Stir Before Baking: Ensure the cream is fully mixed into the broth to avoid curdling during the bake time.
Nutrition Facts
Calories: 473kcalCarbohydrates: 55gProtein: 25gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 61mgSodium: 745mgPotassium: 925mgFiber: 4gSugar: 9gVitamin A: 591IUVitamin C: 12mgCalcium: 122mgIron: 3mg
Tried this recipe?Let us know how it was!
This was delicious! I added lots of extra parm because I like it cheesy.
Just made this. It was easy and oh so delicious! Thanks