Marry Me Chicken Orzo (Print Version)

Tender chicken with orzo, sun-dried tomatoes, and parmesan in a creamy, flavorful sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Orzo & Aromatics

06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 cup oil-packed sun-dried tomatoes, drained and thinly sliced
09 - 1½ cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ cup freshly grated Parmesan cheese
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
15 - 2 cups baby spinach leaves

→ Garnish

16 - Fresh basil, chopped
17 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, approximately 4 to 5 minutes per side. Remove from pan and set aside.
03 - Add chopped onion to the same pan and sauté until softened, about 2 to 3 minutes. Stir in minced garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Add orzo pasta to the pan and toast lightly for 1 minute while stirring continuously.
05 - Pour in chicken broth and heavy cream, stirring to deglaze the pan and incorporate browned bits.
06 - Nestle seared chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
07 - Remove chicken to a plate. Stir Parmesan cheese, crushed red pepper flakes, thyme, and baby spinach into the pan until spinach wilts and sauce thickens.
08 - Slice chicken breasts and either return them to the pan or serve atop the orzo. Garnish with chopped fresh basil and additional Parmesan cheese.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost too easy for how fancy it tastes.
  • The orzo absorbs all the creamy, garlicky sauce and becomes impossibly rich.
  • It looks like you spent hours in the kitchen, but it comes together in under an hour.
  • Leftovers taste even better the next day when the flavors have had time to settle.
02 -
  • Don't skip searing the chicken, that golden crust adds depth to the sauce that you can't get any other way.
  • Stir the orzo often during the simmer so it doesn't stick to the bottom and burn.
  • Use freshly grated parmesan, the pre-shredded stuff has additives that make the sauce grainy instead of smooth.
  • Let the dish sit for a few minutes before serving so the sauce can thicken up just a bit more.
03 -
  • If your orzo starts to look dry while simmering, add a splash more broth and stir it in.
  • Let the chicken rest for a minute after slicing so the juices don't run out onto the plate.
  • A tablespoon of butter stirred in at the very end makes the sauce even more luxurious and glossy.
  • Use a deep skillet or Dutch oven so everything fits comfortably without crowding.
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