One Pan Marry Me Chicken Orzo is one of those dishes that manages to be both simple and extraordinary. Tender bites of chicken simmer with creamy orzo, sun-dried tomatoes, baby spinach, and an irresistible Parmesan sauce. Everything cooks together in the same pan, absorbing layers of flavor and creating a dish that feels both comforting and special. This is not just another pasta skillet—it’s the kind of meal you want to share, whether it’s a quiet night at home or a dinner with friends.
Why One Pan Marry Me Chicken Orzo Works
At its heart, this recipe combines the ease of a one pan meal with the decadence of an Italian-inspired sauce. There are no complicated components, but every step builds depth. The orzo, pasta shaped like plump grains of rice, soaks up a broth steeped with garlic, sun-dried tomatoes, and spices. Chicken stays juicy because it cooks right in the sauce, and the creamy finish brings everything together.
It’s a weeknight dinner you can put together quickly—yet it’s elegant enough for celebrations. The single skillet aspect keeps cleanup to a minimum, making it a go-to for any night you want big flavor without the hassle.
Ingredients
Each component is chosen to bring something unique to the table. Here’s what you’ll need:
- Chicken breast: Boneless, skinless, cut into 1-inch pieces for even cooking.
- Garlic: Three cloves, minced. Fresh garlic sharpens the flavor base.
- Sun-dried tomatoes: Packed in oil; both the tomatoes and some oil are used for a boost of richness.
- Orzo pasta: Dry, uncooked. It’ll simmer in the sauce and soak up all the flavors.
- Chicken stock: Low-sodium preferred, so you control the seasoning.
- Heavy cream: For that signature silky consistency.
- Baby spinach: Stirred in at the end for color and a subtle earthy note.
- Parmesan cheese: Freshly grated for nutty, salty depth.
- Fresh basil: A handful, thinly sliced, for a fresh finish.
- Seasonings: Paprika, dried oregano, red pepper flakes, salt, and black pepper.
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast | 1 lb | Cut in 1-inch cubes |
| Garlic | 3 cloves | Minced |
| Sun-dried tomatoes | ½ cup | Drained & sliced, oil reserved |
| Oil from tomatoes | 2 tbsp | For sautéing |
| Orzo | 1 cup | Dry |
| Chicken stock | 2 ½ cups | Low sodium |
| Heavy cream | ½ cup | |
| Baby spinach | 2 cups | Fresh |
| Parmesan cheese | ½ cup | Freshly grated |
| Fresh basil | ¼ cup | Chopped, for serving |
| Paprika | 1 tsp | |
| Dried oregano | 1 tsp | |
| Red pepper flakes | ¼ tsp | Adjust to taste |
| Salt & pepper | To taste |
Step-By-Step Instructions
1. Prep Ingredients
Start by organizing your ingredients. Slice the chicken in even cubes, mince the garlic, slice the sun-dried tomatoes, and have everything within reach. This step ensures the dish moves quickly and smoothly from pan to plate.
2. Sauté Chicken
Heat the reserved sun-dried tomato oil in a large, deep skillet over medium-high. Add the chicken cubes. Season with salt, pepper, paprika, and dried oregano. Sear the chicken until golden brown on all sides, about 5 minutes. The oil infuses the meat with flavor while keeping it moist.
3. Add Garlic and Tomatoes
Turn the heat down to medium. Stir in the minced garlic and sliced sun-dried tomatoes. Cook for 2 minutes, stirring frequently, until the garlic is fragrant but not browned. If you want extra depth, add a teaspoon of sun-dried tomato paste here.
4. Toast the Orzo
Add the dry orzo to the pan. Cook, stirring constantly, for 1-2 minutes. This step helps the orzo develop a slightly nutty flavor and prepares it to absorb the sauce.
5. Simmer with Stock
Pour in the chicken stock. Bring the mixture to a gentle boil; then reduce the heat to low, cover, and simmer for 10 minutes. Stir every few minutes to prevent sticking. The orzo will become plump and tender, soaking up all those delicious pan juices.
6. Creamy Finish
Stir in the heavy cream and handfuls of baby spinach. Let the spinach wilt and the sauce thicken, about 2 minutes. Sprinkle in the grated Parmesan, stirring until it melts and the mixture becomes creamy and glossy. Taste and adjust salt or pepper if needed, and add a pinch of red pepper flakes for gentle heat.
7. Serve
Spoon the orzo and chicken into bowls. Top with fresh basil for brightness. Serve while hot and creamy.
Cooking Tips For Success
- Uniform Cuts: Even chicken cubes ensure every piece is cooked just right—juicy and tender, never dry.
- One Pan Efficiency: A wide, deep sauté pan works best so everything simmers evenly and there’s room for stirring.
- Adjust Consistency: If your sauce thickens too much, splash in a bit of stock or cream to loosen.
- Customize Heat: More red pepper flakes will add extra warmth. For a milder dish, skip them or add just a pinch.
- Add-Ins & Variations: Try stirring in artichokes, capers, or cooked bacon for new textures and flavors.
Ingredient Swaps and Dietary Adjustments
- Protein Swap: Use boneless, skinless thighs for richer flavor, or rotisserie chicken for convenience. If you don’t eat chicken, swap in white beans or sautéed mushrooms.
- Vegetarian Option: Use vegetable stock and leave out the chicken, or add chickpeas for extra protein.
- Dairy-Free: Substitute a plant-based cream and cheese to make this dairy-free.
What to Serve With
Marry Me Chicken Orzo is hearty enough to stand alone, but if you want sides, try:
- Crisp green salad with lemon vinaigrette
- Roasted asparagus or broccoli
- Warm garlic bread or crusty baguette
Pair with a glass of chilled white wine or sparkling water.
Storing and Reheating
Any leftovers should be cooled and transferred to an airtight container. Store in the fridge for up to three days. When reheating, warm gently in a skillet over low heat, adding a splash of stock or cream so the orzo stays silky. The microwave works too, though the stovetop yields a fresher result.
This dish doesn’t freeze well—the cream tends to separate and the orzo softens too much. Prepare as much as you’ll eat in a few days for the best experience.
Frequently Asked Questions
Can I make this ahead?
You can prep the ingredients ahead of time, but the dish is best eaten fresh for the creamiest texture. Reheated leftovers still taste good, but some starchiness may develop.
What’s the best way to add more vegetables?
Stir peas, sautéed mushrooms, or roasted peppers in with the spinach. The orzo is forgiving and flexible.
How do I prevent the orzo from sticking?
Keep the sauce moving every few minutes while it simmers, and use a nonstick or enameled skillet when possible.
One Pan Marry Me Chicken Orzo is the kind of dish that makes you linger at the table a little longer. Creamy, bright, and deeply savory, it meets you in the middle between comfort food and an elegant Italian dinner. Make it once, and it’s bound to become a trusted favorite—no proposals required.
One Pan Marry Me Chicken Orzo
This comforting, one-pan Marry Me chicken orzo features tender chicken. The rice-shaped pasta is wrapped in a creamy sauce with sun-dried tomatoes and spinach.
Ingredients
- 1 cup sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced
- 1 tablespoon oil from the sun-dried tomatoes jar
- 1 cup (8 ounces) dry orzo pasta
- 1/2 teaspoon red pepper flakes
- fresh basil, for garnish
- 1 cup grated Parmesan cheese
- 2 cups baby spinach, packed
- 1 teaspoon dried oregano
- 2 1/2 cups chicken stock
- 1 cup heavy cream, room temperature
- salt and pepper to taste
- 1 1/2-2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1-2 teaspoons paprika
Instructions
- In a large, deep skillet or pan, warm the oil over medium-high heat. Add the chicken and cook for about 5–6 minutes, stirring occasionally, until the meat is golden and no longer pink in the center.
- Reduce the heat to medium and stir in the garlic, sun-dried tomatoes, paprika, oregano, and red pepper flakes. Cook for 2–3 minutes, letting the flavors develop.
- Add the orzo and chicken stock. Bring to a gentle boil, then lower the heat, cover, and simmer for 10–12 minutes, or until the orzo is almost tender. Stir occasionally to prevent sticking.
- Turn the heat to the lowest setting and slowly pour in the cream. Add the spinach, stir well, and cook for 1–2 minutes, or until the spinach is wilted and the sauce has thickened slightly.
- Turn off the heat, then stir in the grated Parmesan cheese until it melts into the sauce. Taste and adjust with salt and pepper as needed.
- Serve immediately with fresh basil, and enjoy!