Marry Me Chicken Orzo (Printable)
Tender chicken simmered in creamy sundried tomato sauce with orzo pasta
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Sauce & Orzo
06 - 3 cloves garlic, minced
07 - ½ cup sundried tomatoes, chopped (packed in oil, drained)
08 - 1 cup dry orzo pasta
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - ½ cup grated Parmesan cheese
12 - ½ teaspoon red pepper flakes (optional)
13 - 1 cup baby spinach (optional)
→ Garnish
14 - 2 tablespoons fresh basil, chopped
15 - Extra Parmesan cheese for serving
# How to Make It:
01 - Pat the chicken breasts dry and season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until a golden crust forms. Transfer to a plate and set aside—the chicken will finish cooking in the sauce.
03 - In the same skillet, add the minced garlic and chopped sundried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
04 - Add the dry orzo pasta to the skillet and stir to coat in the flavored oil. Toast for 1 minute to enhance the nutty flavor.
05 - Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer over medium heat.
06 - Nestle the seared chicken breasts back into the skillet, submerging them partially in the orzo mixture. Cover with a lid and cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and the chicken reaches an internal temperature of 165°F.
07 - Remove the chicken breasts from the skillet and slice them against the grain. Stir the grated Parmesan cheese, red pepper flakes, and baby spinach into the orzo until the cheese melts and the spinach wilts.
08 - Return the sliced chicken to the skillet and gently toss to coat in the creamy sauce. Garnish with fresh chopped basil and additional Parmesan. Serve immediately.
# Expert Tips:
01 -
- The sauce basically makes itself while the orzo cooks, so you feel like a genius with almost zero effort.
- It reheats beautifully the next day, which means lunch at work will actually be something worth looking forward to.
02 -
- Do not skip the searing step, because that golden crust on the chicken is where half the flavor lives and it also leaves behind the fond that seasons the entire sauce.
- Stir the orzo occasionally while it simmers, or it will stick to the bottom of the pan and you will be scrubbing instead of eating.
03 -
- Let the chicken rest for five minutes before slicing so the juices redistribute instead of running out onto your cutting board.
- Grate your own Parmesan from a block rather than using the pre-shredded kind, which contains anti-caking agents that prevent it from melting smoothly into the sauce.