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–+ servings

Marry Me Chicken Orzo

by Sylvia Hofer
This marry me chicken orzo is a creamy one pot dinner with tender chicken, sun dried tomatoes, spinach, and Parmesan. It’s ready in 30 minutes and cooks in one skillet.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 474 kcal

Equipment

  • 1 Large skillet

Ingredients
  

  • 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 you can use half milk
  • 2 cups spinach fresh or frozen
  • 1 tablespoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • ½ cup grated parmesan cheese
  • ¼ cup Fresh basil plus extra 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, 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 heavy cream and fresh spinach and basil and stir until the spinach has 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. 
Stir the orzo every couple of minutes as it simmers so it doesn’t stick to the bottom of the skillet.
If the sauce thickens before the orzo is tender, add a splash of chicken broth.

Nutrition

Serving: 1servingCalories: 474kcalCarbohydrates: 38gProtein: 27gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 102mgSodium: 558mgPotassium: 826mgFiber: 3gSugar: 6gVitamin A: 1761IUVitamin C: 9mgCalcium: 154mgIron: 2mg
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