Easy One-Pan Marry Me Chicken and Orzo Recipe

Creamy, dreamy, and made in a single skillet, this one-pan Marry Me Chicken Orzo is the recipe you’ll want to keep in rotation all year long.

If you’ve seen the viral recipe floating around on TikTok, you already know there’s a good reason they call it Marry Me Chicken. This one-pan Marry Me Chicken Orzo takes the original concept and turns it into a full, comforting meal with tender, juicy chicken, a creamy sun-dried tomato sauce, and hearty orzo pasta that simmers in all those rich flavors. It’s the kind of dish that feels fancy enough for company but requires minimal prep and no special skills in the kitchen. Whether it’s your first time making a creamy skillet chicken recipe or you’re just looking for something new to add to your weekly rotation, this is one you’ll be making again and again.

What makes this dish truly special is the way it balances flavor and convenience.

Everything cooks together in one large skillet, which means fewer dishes and a smoother cooking process. After seasoning the chicken with Italian herbs and garlic powder, you’ll sear it in olive oil until it’s golden brown, then build the sauce and cook the orzo right around it. This not only saves time but lets all those flavors soak into the chicken as it simmers. The creamy sun-dried tomato sauce comes together with garlic, tomato paste, and a splash of cream, creating a velvety base that coats the orzo perfectly. Fresh spinach adds a little brightness, and parmesan cheese melts into the sauce to bring it all together. The result is a full meal that feels cozy and indulgent but comes together quickly, ideal for busy weeknights, casual company, or even a low-effort date night at home. Leftovers store beautifully in an airtight container and reheat just as deliciously the next day.

Why You’ll Love This Recipe:

• It’s a full meal made in one pan; minimal prep, minimal cleanup
• Perfect for busy weeknights, special occasions, or even a cozy date night
• Features a velvety cream sauce made with sun-dried tomatoes and parmesan
• Uses simple, pantry-friendly ingredients with huge flavor payoff
• Leftovers store well in an airtight container and reheat beautifully
• A lighter version can be made using whole milk or Greek yogurt
• It’s an easy crowd-pleaser that feels fancy without the fuss

Ingredients

For the chicken:

• 2 tablespoons olive oil
• 2 large skinless chicken breasts, cut into bite-sized pieces
• 6 cloves minced garlic
• ½ cup sun-dried tomatoes, chopped
• 1½ cups dry orzo pasta
• 2 cups chicken broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 cups fresh spinach
• 1 tablespoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• ½ cup grated parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Place the chicken into the skillet, season it with salt, pepper, and Italian seasoning. Sear for about 4 to 5 minutes, stirring occasionally. It doesn't need to be fully cooked through at this stage, it will finish cooking with the orzo.
2. Lower the heat to medium. Add the minced garlic and tomato paste to the pan, stirring them around the chicken. Let them cook for about 1 minute, gently scraping up any browned bits from the bottom of the pan.
3. Stir in the chopped sun-dried tomatoes and the dry orzo pasta, mixing them into the tomato paste and chicken. Pour in the chicken broth and heavy cream, then sprinkle in red pepper flakes if using. Bring the mixture to a gentle simmer.
4. Let everything simmer together for about 8 to 10 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked through. Keep the heat on medium-low to avoid scorching the bottom of the pan, and add a splash of water or broth if the sauce thickens too quickly.
5. Add the fresh spinach and stir until wilted. Then sprinkle in the grated parmesan cheese and stir to combine. Taste and adjust seasoning if needed.
6. Remove from heat and let rest for a couple of minutes before serving. Garnish with fresh basil and extra parmesan cheese. Store leftovers in an airtight container in the fridge for up to 3 days.

FAQs:

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Easy One-Pan Marry Me Chicken and Orzo Recipe

by Sylvia Hofer

Creamy and comforting one pot marry me chicken orzo; easy, viral recipe made in one pan with tender chicken and sun-dried tomato sauce.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories 363 kcal

Equipment

• ▢
  1 Large skillet

Ingredients

  

1x2x3x

• ▢ 2 tablespoons olive oil
• ▢ 2 large skinless chicken breasts cut into bite-sized pieces
• ▢ 6 cloves minced garlic
• ▢ ½ cup sun-dried tomatoes chopped
• ▢ 1½ cups dry orzo pasta
• ▢ 2 cups chicken broth
• ▢ 1 cup heavy cream or coconut milk for dairy-free
• ▢ 2 cups fresh spinach
• ▢ 1 tablespoon Italian seasoning
• ▢ ½ teaspoon red pepper flakes optional
• ▢ ½ cup grated parmesan cheese
• ▢ Fresh basil for garnish

Instructions

 

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken into the skillet, season it with salt, pepper, and Italian seasoning. Sear for about 4 to 5 minutes, stirring occasionally. It doesn't need to be fully cooked through at this stage, it will finish cooking with the orzo.
• Lower the heat to medium. Add the minced garlic to the pan, stirring it around the chicken. Let that cook for about 1 minute, gently scraping up any browned bits from the bottom of the pan.
• Stir in the chopped sun-dried tomatoes and the dry orzo pasta, mixing them into the chicken. Pour in the chicken broth and heavy cream, then sprinkle in red pepper flakes if using. Bring the mixture to a gentle simmer.
• Let everything simmer together for about 8 to 10 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked through. Keep the heat on medium-low to avoid scorching the bottom of the pan, and add a splash of water or broth if the sauce thickens too quickly.
• Add the fresh spinach and stir until wilted. Then sprinkle in the grated parmesan cheese and stir to combine. Taste and adjust seasoning if needed.
• Remove from heat and let rest for a couple of minutes before serving. Garnish with fresh basil and extra parmesan cheese. Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Don’t overcook at the searing stage, or it may become dry.

Can be made up to 2 days ahead. Store in an airtight container in the fridge.

Serve with crusty bread or a side salad to make it a complete meal.

Nutrition

Calories: 363kcalCarbohydrates: 12gProtein: 8gFat: 33gSaturated Fat: 1gCholesterol: 80mgSodium: 690mgFiber: 2gSugar: 7g

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