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