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Baked chicken and orzo with spinach and sundried tomatoes in a bowl.

Marry Me Chicken Orzo (45 Minutes)

Allie Hagerty
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

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
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