Marry Chicken Orzo Creamy (Printable)

Tender chicken breasts simmered with orzo, sun-dried tomatoes, and parmesan in a rich sauce.

# What you 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
15 - 2 cups baby spinach leaves

→ Garnish

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

# Directions:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, about 4-5 minutes per side. Remove and set aside.
03 - In the same pan, sauté chopped onion for 2-3 minutes until softened. Add garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Add orzo to the pan and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to combine and scraping any browned bits from the bottom of the pan.
06 - Nestle chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
07 - Remove chicken breasts to a plate. Stir Parmesan cheese, crushed red pepper flakes, thyme, and spinach into the orzo until the spinach wilts and the sauce becomes creamy.
08 - Slice chicken and either return to the pan or serve on top of the orzo. Garnish with fresh basil and additional Parmesan cheese.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is almost as satisfying as the meal itself.
  • The orzo absorbs all the flavor from the broth and cream, turning into something way better than plain pasta.
  • It looks fancy enough for guests but comes together in under an hour with ingredients you probably already have.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Don't skip patting the chicken dry—wet chicken won't brown properly and you'll miss out on all that caramelized flavor.
  • Stir the orzo every few minutes while it simmers or it will stick to the bottom and burn in spots.
  • If the sauce looks too thick at the end, add a splash of broth or pasta water to loosen it up.
  • Let the chicken rest for a minute or two before slicing so the juices redistribute and it stays moist.
03 -
  • Use a wide, shallow pan instead of a tall pot so the orzo cooks evenly and the liquid reduces at the right pace.
  • Grate your parmesan fresh from a block—it melts smoother and tastes sharper than the pre-shredded stuff.
  • If you're making this for someone special, serve it straight from the skillet at the table. It's impressive and keeps everything warm.
  • Taste the sauce before adding salt—between the broth, parmesan, and sun-dried tomatoes, it might not need any.
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