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Marry Me Chicken Orzo

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Flavorful, creamy one‑pot chicken and orzo dish with sun‑dried tomatoes, spinach, garlic, and Parmesan—so good, it might just make someone ask you to marry them!

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts (or thighs), cut into bite‑size pieces
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sun‑dried tomatoes, chopped (oil‑packed, drained)
  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • 1½ cups chicken broth
  • 1 cup heavy cream (or half‑and‑half)
  • 1 cup uncooked orzo pasta
  • 2 cups fresh baby spinach
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium‑high heat. Season chicken with salt, pepper, and Italian seasoning.
  2. Add chicken and cook until golden and nearly cooked through, about 5–6 minutes. Remove and set aside.
  3. Add onion to the same pan and sauté until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds.
  4. Add sun‑dried tomatoes and red pepper flakes, cook 1 minute more.
  5. Pour in chicken broth and heavy cream; bring to a gentle simmer.
  6. Stir in orzo; cover and simmer 8–10 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
  7. Return chicken to the pot, stir in spinach and Parmesan; cook until spinach wilts, about 2 minutes.
  8. Taste and adjust seasoning with salt and pepper.
  9. Garnish with fresh basil or parsley and serve immediately.

Notes

  • For lighter variation, use half‑and‑half instead of heavy cream.
  • Make dairy‑free by substituting coconut milk and nutritional yeast (omit Parmesan).
  • Add mushrooms or peas for extra veggies.
  • Orzo can be swapped for risotto rice or small shells.
  • Leftovers store in fridge up to 3 days; reheat gently adding splash of broth or cream.

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