Save to Pinterest One-Pan Marry Me Chicken Orzo has saved dinner at my house more times than I can count. Imagine tender golden chicken, silky orzo, bright sun-dried tomatoes, and a sauce so creamy you will want to lick your plate. All cooked together in one skillet with fragrant herbs and a scattering of cheese, this is pure comfort and guaranteed crowd-pleasing food. It is perfect for when you want something special but need it on the table fast.
My family asks for this whenever we need a cozy pick-me-up. I even made it last Valentine's Day and we agreed the creamy sun-dried tomato sauce is basically love in a skillet.
Ingredients
- Boneless skinless chicken breasts: choose plump even pieces for juicy results
- Kosher salt: helps the chicken stay tender and flavorful
- Black pepper: freshly cracked for best flavor
- Italian seasoning: brings out the hearty flavors of the dish
- Olive oil: pick a good extra-virgin for depth
- Garlic: go for fresh cloves for the best aroma
- Red pepper flakes: optional but they add a gentle warmth
- Sun-dried tomatoes in oil: these give bursts of sweet tangy flavor use the ones packed in oil for richness
- Orzo pasta: uncooked small rice-shaped pasta that absorbs flavor beautifully
- Low-sodium chicken broth: homemade or store-bought just taste it first
- Heavy cream: creates the signature silky sauce
- Freshly grated Parmesan cheese: adds salty nuttiness grate it yourself for best melt
- Baby spinach: optional for an extra veggie boost look for vivid green leaves
- Fresh basil: chopped and extra for garnish try to pick bright unblemished leaves
- Fresh parsley: adds herby lift and a pop of freshness
Instructions
- Prep the Chicken:
- Pat the chicken breasts thoroughly dry with paper towels to help them brown. Season both sides with kosher salt black pepper and Italian seasoning making sure the seasoning covers every bit.
- Sear the Chicken:
- Pour the olive oil into your large deep skillet and heat over medium-high until shimmering. Nestle in the chicken breasts. Let them cook undisturbed for about 3 or 4 minutes until a crust forms. Flip and repeat on the other side for beautiful golden color. Remove the chicken and set aside. This quick sear locks in juices.
- Build the Flavor Base:
- Lower the heat to medium. Toss in the minced garlic and red pepper flakes if using. Sauté for around 30 seconds just until the kitchen smells irresistible and the garlic looks glossy without browning.
- Combine Sauce Ingredients:
- Stir in the sun-dried tomatoes toss until coated and glossy. Add the uncooked orzo chicken broth and heavy cream. Scrape the skillet bottom so all those browned bits dissolve into your sauce. Bring the mixture to a gentle simmer stirring to keep everything even.
- Cook the Orzo and Chicken:
- Nestle the browned chicken breasts back into the pan so they sit snugly in the creamy sauce. Cover and gently simmer for 10 to 12 minutes stirring every few minutes to prevent sticking. The chicken should reach 74 Celsius or 165 Fahrenheit and the orzo will have absorbed most of the liquid turning perfectly tender.
- Finish with Herbs and Cheese:
- Remove the chicken to a plate. Into the orzo stir in the Parmesan cheese spinach basil and parsley. Let it sit on low just long enough for the spinach to wilt and the cheese to fully melt creating a glossy sauce.
- Bring It to the Table:
- Place the chicken back into the pan. Spoon some creamy orzo and sauce over the top. Sprinkle extra basil if desired and serve the dish hot straight from the skillet for best flavor and texture.
Save to Pinterest The sun-dried tomatoes are my secret love here. Their tang bridges the creamy sauce and keeps each bite balanced. My kids love helping sprinkle on the herbs and call this the dinner that feels fancy but tastes like home.
Storage Tips
This dish is best right after cooking when the sauce is silky but leftovers keep well for one to two days in the fridge. Reheat gently on low with a splash of extra broth or cream to bring back the creaminess. Avoid microwaving at high heat since the sauce may separate. Leftovers make a cozy lunch the next day just top with extra Parmesan.
Ingredient Substitutions
If you are out of orzo try small pasta shapes like ditalini or pearl couscous for a similar texture. Chicken thighs work beautifully if you prefer dark meat just allow a bit more cooking time for extra tenderness. For a lighter version use half and half instead of heavy cream or replace Parmesan with Pecorino for a different tang. If you are dairy free coconut cream will add richness without cheese.
Serving Suggestions
Serve One-Pan Marry Me Chicken Orzo alongside roasted asparagus or a crisp green salad with lemony dressing. Garlic bread or simple focaccia soaks up extra sauce. For a touch of freshness add extra chopped basil and a squeeze of lemon right before serving. My family also enjoys a light Italian red or sparkling water for balance.
Save to Pinterest Let the orzo rest for two minutes off the heat for a perfectly creamy texture.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add juiciness. Adjust the cooking time, as thighs may need a few more minutes to cook thoroughly.
- → Is it possible to make this dairy-free?
Coconut cream can replace heavy cream, and you can skip Parmesan or use a dairy-free alternative for similar creaminess.
- → What is the best way to reheat leftovers?
Warm gently in a skillet over low heat, adding a splash of chicken broth to maintain creaminess and prevent drying out.
- → Can I prepare this dish ahead of time?
The dish is best served fresh for optimal texture, but leftovers can be stored and reheated within a day or two.
- → What other vegetables work well in this skillet?
Try chopped mushrooms, zucchini, or bell pepper for extra flavor and color alongside spinach or instead of it.
- → Is orzo gluten-free?
No, orzo is typically made from wheat. Use a gluten-free pasta substitute if needed for dietary restrictions.