Marry Me Chicken Orzo is a creamy, dreamy one-pan meal that combines tender chicken, sun-dried tomatoes, and perfectly cooked orzo in a luscious parmesan cream sauce.
Love More Chicken Orzo Recipes? Try My Sun Dried Tomato Chicken Orzo or this Cheesy Chicken Broccoli Orzo next.
Why You’ll Love This Recipe
Rich, creamy, and bursting with flavor, this Marry Me Chicken Orzo is a one-pan meal that’s sure to impress. Tender chicken and orzo simmer together in a luscious sun-dried tomato cream sauce with garlic and Parmesan. Cozy, comforting, and elegant enough for date night, it’s love at first bite.
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Marry Me Chicken Orzo
- Total Time: 30 minutes
- Yield: 4 servings
Description
Marry Me Chicken Orzo is a one-pan wonder featuring tender chicken, sun-dried tomatoes, and perfectly cooked orzo in a creamy parmesan sauce with spinach. Ready in just 30 minutes, this restaurant-quality dish is easy enough for weeknights but impressive enough for date night.
Ingredients
Main Ingredients:
- 650g (1.4 lb) chicken breast (about 4 breasts), skinless and boneless, chopped
- 1 tablespoon olive oil (or oil from sun-dried tomatoes jar)
- 3 garlic cloves, peeled and crushed
- 170g (6 oz) sun-dried tomatoes in oil, drained
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 250g (9 oz) orzo
- 650ml (2.75 cups) hot chicken stock
- 150ml (0.75 cups) double cream (or heavy cream)
- 50g (2 oz) parmesan cheese, grated
- 120g (4 oz) baby spinach
- Freshly ground black pepper
Substitution-Friendly Notes:
- No sun-dried tomatoes? Use 2 teaspoons of red pesto instead!
- Dairy concerns? Swap the double cream for coconut cream
- Change up the greens: Fresh basil works beautifully alongside or instead of spinach
- Spice variation: Try thyme with chilli flakes instead of oregano for a different vibe
- Cream options: Crème fraiche or sour cream can replace the double cream
Instructions
Heat your oil in the large pan over medium heat. Add the chicken pieces once it’s hot and cook for 5 minutes, stirring now and then. You want all sides getting some color. Don’t worry about cooking it through completely – it’ll finish later.
Turn the heat down and toss in the garlic, sun-dried tomatoes, oregano, and paprika. Stir this around for 3-5 minutes until the garlic softens and your kitchen starts smelling amazing. This step builds all the base flavor.
Pour in the orzo, hot chicken stock, and black pepper. Stir everything really well so nothing sticks to the bottom. Put the lid on and cook for 10 minutes, stirring occasionally. Watch it – if it looks too dry before the orzo is done, add some water. The orzo should be tender but not mushy.
Turn your heat to the lowest setting. Add the spinach and cream, then stir well for 1-3 minutes until the spinach wilts and the cream heats through. Check that your chicken is cooked all the way – no pink inside.
Turn off the heat and stir in the grated parmesan. It’ll melt right into the sauce and coat everything.
Get this on plates while it’s hot. The sauce is best right when you make it.
Notes
- Stir regularly while the orzo cooks – it loves to stick to the bottom of the pan if you ignore it
- Don’t skip the lid when cooking the orzo. It needs that steam to cook properly
- Grate your own parmesan – the pre-grated stuff doesn’t melt as smoothly and can make the sauce grainy
- Room temperature cream incorporates better and doesn’t cool down the dish as much
- Use hot stock – cold stock will significantly increase your cooking time
- Chop chicken evenly so all pieces cook at the same rate
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Italian
Ingredient List
Main Ingredients:
- 650g (1.4 lb) chicken breast (about 4 breasts), skinless and boneless, chopped
- 1 tablespoon olive oil (or oil from sun-dried tomatoes jar)
- 3 garlic cloves, peeled and crushed
- 170g (6 oz) sun-dried tomatoes in oil, drained
- 1 teaspoon dried oregano
- 2 teaspoons paprika
- 250g (9 oz) orzo
- 650ml (2.75 cups) hot chicken stock
- 150ml (0.75 cups) double cream (or heavy cream)
- 50g (2 oz) parmesan cheese, grated
- 120g (4 oz) baby spinach
- Freshly ground black pepper
Substitution-Friendly Notes:
- No sun-dried tomatoes? Red pesto works (use 2 teaspoons)
- Crème fraiche or sour cream instead of double cream
- Coconut cream if you’re avoiding dairy
- Fresh basil instead of spinach, or use both
- Thyme with chilli flakes instead of oregano
Why These Ingredients Work
Sun-dried tomatoes in oil are worth every penny. They’re already concentrated and packed with flavor, so they release it fast into the dish. The oil-packed ones are softer too – the dry kind just doesn’t give you the same result. Orzo is basically tiny rice-shaped pasta that acts like a sponge for all the liquid. It cooks right in the chicken stock and cream, picking up every bit of flavor. Baby spinach wilts down in seconds with no tough stems to deal with. Parmesan adds that salty, nutty finish, and paprika gives sweetness and color. Oh, and using the oil from the jar instead of plain olive oil? Game changer. You’re already getting extra tomato flavor before you even start cooking.
Essential Tools and Equipment
- Large, deep frying pan or skillet with a lid (this matters!)
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater
How To Make Marry Me Chicken Orzo
Step 1: Cook the Chicken
Heat your oil in the large pan over medium heat. Add the chicken pieces once it’s hot and cook for 5 minutes, stirring now and then. You want all sides getting some color. Don’t worry about cooking it through completely – it’ll finish later.
Step 2: Add Aromatics and Tomatoes
Turn the heat down and toss in the garlic, sun-dried tomatoes, oregano, and paprika. Stir this around for 3-5 minutes until the garlic softens and your kitchen starts smelling amazing. This step builds all the base flavor.
Step 3: Cook the Orzo
Pour in the orzo, hot chicken stock, and black pepper. Stir everything really well so nothing sticks to the bottom. Put the lid on and cook for 10 minutes, stirring occasionally. Watch it – if it looks too dry before the orzo is done, add some water. The orzo should be tender but not mushy.
Step 4: Add Cream and Spinach
Turn your heat to the lowest setting. Add the spinach and cream, then stir well for 1-3 minutes until the spinach wilts and the cream heats through. Check that your chicken is cooked all the way – no pink inside.
Step 5: Finish with Parmesan
Turn off the heat and stir in the grated parmesan. It’ll melt right into the sauce and coat everything.
Step 6: Serve
Get this on plates while it’s hot. The sauce is best right when you make it.
You Must Know
Personal Secret: I always use the oil from the sun-dried tomato jar instead of regular olive oil. It gives you so much more flavor right away.
Critical tip: Different orzo brands soak up liquid differently. Keep hot water or extra stock nearby. If your orzo isn’t tender yet and the liquid is gone, add it a little at a time until it’s cooked right. Better to add gradually than end up with soup.
Chicken texture matters: Some people take the chicken out after browning and put it back at the end. This stops it from getting tough while the orzo cooks. I usually leave mine in because I’m lazy, but try the removal method if you care about texture.
Pro Tips & Cooking Hacks
- Stir regularly while the orzo cooks – it sticks to the pan if you ignore it
- Don’t skip the lid when cooking orzo. It needs that steam
- Grate your own parmesan – pre-grated stuff doesn’t melt smoothly and can make the sauce grainy
- Room temperature cream mixes in better
- Use hot stock – cold stock adds way more time
- Chop chicken pieces the same size so they cook evenly
Flavor Variations & Suggestions
Mediterranean Twist: Add kalamata olives and feta instead of parmesan, use fresh dill instead of oregano.
Lemon Lovers: Stir in lemon zest and juice at the end for brightness.
Extra Veggies: Throw in chopped bell peppers or mushrooms with the aromatics.
Spicy Version: Add red pepper flakes with the paprika, or drizzle chili oil before serving.
Protein Swap: Boneless, skinless chicken thighs stay super tender (just add a minute or two to cooking time).
Herbaceous: Fresh basil at the end adds gorgeous color – I often use spinach AND basil together.
Make-Ahead Options
This dish is honestly best fresh. Orzo keeps absorbing liquid as it sits, so leftovers get thick. But if you want to prep ahead:
- Chop the chicken and store it in the fridge up to a day ahead
- Measure out all ingredients so they’re ready to go
- Make the whole thing and store leftovers in the fridge for up to 2 days
Reheating tip: Add cream or stock when reheating to loosen the sauce.
Recipe Notes & Baker’s Tips
Managing liquid levels is the key here. Every stove runs differently, and some orzo brands are thirstier. Don’t panic if you need to add more liquid – just do it slowly.
A large, deep pan really matters. If your pan is too small or shallow, liquid evaporates fast and you’ll be adding way more than the recipe says.
The dish should be creamy, not soupy. Think risotto consistency where orzo is coated in sauce but not swimming.
Serving Suggestions
This is a complete meal by itself, but here’s what I like with it:
- Crusty bread for soaking up sauce
- Simple green salad with light vinaigrette
- Garlic bread (more garlic is always right)
- Roasted asparagus or green beans
- White wine – Pinot Grigio or Chardonnay
Top with extra parmesan, fresh basil, or black pepper for presentation.
How to Store Your Marry Me Chicken Orzo
Refrigerator: Store in an airtight container for up to 2 days. The orzo keeps absorbing liquid, so sauce thickens a lot.
Freezer: I don’t recommend freezing this. Cream sauces separate when frozen and thawed, and orzo texture gets weird.
Reheating: Add 2-3 tablespoons of cream, stock, or water to the pan when reheating. Warm gently over medium-low heat, stirring often, until heated through. For microwave, add liquid and stir halfway through.
Allergy Information
Contains:
- Dairy (cream, parmesan cheese)
- Gluten (orzo pasta)
Dairy-Free Option: Use coconut cream instead of double cream and nutritional yeast instead of parmesan. Won’t be quite the same, but still good.
Gluten-Free Option: Swap orzo for gluten-free orzo or use rice. Cooking times vary, so adjust liquid.
Nut-Free: This recipe is naturally nut-free.
Questions I Get Asked A Lot
Why is my sauce separating or looking grainy?
Heat was probably too high when you added cream, or you used pre-grated parmesan. Always add cream on lowest heat and stir gently. Use freshly grated parmesan for smooth results.
My orzo is still crunchy but all the liquid is gone – help!
Don’t panic! This happens with different orzo brands and stove temperatures. Add hot water or stock a quarter cup at a time, stirring well, until the orzo gets tender. Keep the lid on between additions so it steams.
Can I make this with dried sun-dried tomatoes instead of jarred?
You can, but rehydrate them first. Soak in hot water for 15 minutes, then drain and chop. They won’t release flavor as fast as oil-packed ones, and you miss out on using that flavored oil for cooking.
Can I prep this ahead for meal prep?
The dish is best fresh, but you can prep ingredients ahead. Chop chicken, measure spices, drain tomatoes, and grate cheese the night before. Quick assembly when you’re ready to cook. Don’t fully cook it ahead – orzo gets mushy.
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