MARRY ME ORZO WITH SUN DRIED TOMATOES AND CHICKEN
This creamy Marry Me Orzo with sun-dried tomatoes and chicken is a comforting one-pan dinner with tender chicken, Parmesan, garlic, spinach, and a rich creamy tomato sauce. It is perfect for date night or an easy weeknight family meal.
Equipment
- Large deep skillet or Dutch oven
- Wooden Spoon
- Sharp knife
- Cutting board
- Measuring Cups and Spoons
Ingredients
For the Chicken:
- 1 ½ lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Orzo:
- 1 ½ cups orzo
- ½ cup sun-dried tomatoes, chopped
- 1 tablespoon oil from sun-dried tomato jar
- 4 cloves garlic, minced
- 3 cups chicken broth
- ¾ cup heavy cream
- ¾ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 2 cups baby spinach
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Season the Chicken
- Toss the chicken pieces with Italian seasoning, salt, and black pepper until evenly coated.
Cook the Chicken
- Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate.
Toast the Orzo
- Add the sun-dried tomato oil to the same skillet. Add the orzo and cook for 1–2 minutes, stirring frequently, until lightly toasted.
Add the Aromatics
- Stir in the chopped sun-dried tomatoes and minced garlic. Cook for 30 seconds until fragrant.
Simmer the Orzo
- Pour in the chicken broth and stir in the Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
Make It Creamy
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan until the cheese melts and the sauce becomes smooth and creamy.
Add the Spinach and Chicken
- Stir in the baby spinach until wilted. Return the cooked chicken and any juices to the skillet and cook for 2–3 minutes until heated through.
Finish and Serve
- Remove from the heat and stir in the fresh basil. Let the orzo rest for 2 minutes so the sauce thickens, then serve warm with extra Parmesan if desired.
Notes
- One-Pan Meal: Chicken and creamy orzo cook in one skillet, making cleanup simple after a comforting homemade dinner.
- Rich Flavor: Sun-dried tomatoes, Parmesan, garlic, and basil create a savory, creamy sauce with plenty of depth.
- Perfect for Weeknights: The entire recipe comes together in about 35 minutes with simple, easy-to-find ingredients.
- Adjust the Spice: Reduce or omit the red pepper flakes for a mild family-friendly meal or add more for extra heat.
- Storage: Refrigerate leftovers for up to 3 days and reheat gently with a splash of chicken broth or milk.