Here is my favorite Marry Me Chicken Orzo recipe, with tender chicken bites, sun-dried tomatoes, and orzo pasta all cooked together in a creamy parmesan sauce with garlic, spinach, and just the right amount of spice.
This one-pan dinner has become a weeknight staple in our house. It’s ready in about 30 minutes, and my kids actually ask for seconds, which is a rare win around here!
Why You’ll Love This Marry Me Chicken Orzo
- One-pot wonder – Everything cooks together in a single pan, which means less cleanup and more time to relax after dinner.
- Ready in 30-45 minutes – This recipe comes together quickly on busy weeknights when you need something satisfying without spending hours in the kitchen.
- Restaurant-quality flavor at home – The creamy sun-dried tomato sauce with parmesan makes this taste like something you’d order at an Italian restaurant, but it’s easy enough to make any day of the week.
- Packed with protein and veggies – With chicken breast and spinach, you’re getting a balanced meal that’s filling and nutritious without feeling heavy.
- Crowd-pleaser – The creamy, savory flavors appeal to just about everyone, making it perfect for family dinners or when you have guests over.
What Kind of Chicken Should I Use?
For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and are easy to slice or dice. If you only have chicken thighs on hand, they’ll work great too and actually add a bit more flavor and juiciness to the dish. You can use fresh or frozen chicken, just make sure frozen breasts are completely thawed before cooking so they cook through properly. When picking out your chicken at the store, try to grab pieces that are similar in size so they’ll all finish cooking at the same time.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Chicken breast: You can use chicken thighs instead – they’ll add more flavor and stay juicier. Just adjust the cooking time slightly as thighs take a bit longer to cook through.
- Orzo: This is the one ingredient I’d recommend sticking with if possible, as orzo’s small pasta shape is what makes this dish work. In a pinch, you could try small pasta shapes like ditalini or acini di pepe, but the texture won’t be quite the same.
- Sun-dried tomatoes: If you don’t have sun-dried tomatoes, you can use cherry tomatoes (about 200g, halved) or regular diced tomatoes. The flavor will be less concentrated, so you might want to add a teaspoon of tomato paste for depth.
- Cream: Heavy cream works best here, but you can use half-and-half or even full-fat coconut milk for a dairy-free version. Just note that lighter creams might make the sauce a bit thinner.
- Parmesan: Pecorino Romano or Grana Padano are great substitutes. For a dairy-free option, try nutritional yeast, though you’ll need about double the amount for similar flavor.
- Spinach: Kale, arugula, or Swiss chard all work well here. If using kale, chop it finely and add it a few minutes earlier since it takes longer to wilt.
Watch Out for These Mistakes While Cooking
The biggest mistake with this one-pan dish is not using enough liquid, which can leave your orzo undercooked and stuck to the bottom of the pan – if you notice the stock absorbing too quickly, add a splash more chicken stock or water and keep stirring occasionally.
Another common error is cooking the chicken all the way through in the first step, but you actually want to just sear it for color since it’ll continue cooking with the orzo and can easily become dry and tough if overcooked.
Don’t add the cream too early or let it boil once it’s in the pan, as high heat can cause it to separate and look curdled instead of creating that smooth, creamy sauce.
Finally, make sure to stir in the parmesan off the heat – adding it while the pan is still on the burner can make the cheese clump up instead of melting smoothly into the sauce.
What to Serve With Marry Me Chicken Orzo?
Since this dish already has orzo pasta built right in, you really just need a simple side or two to round out the meal. A crisp green salad with a light lemon vinaigrette cuts through the creamy sauce nicely and adds some freshness to your plate. Garlic bread or a warm baguette is perfect for soaking up all that delicious sun-dried tomato cream sauce – trust me, you won’t want to waste a drop. If you’re feeding a crowd, roasted vegetables like zucchini, bell peppers, or green beans make a great addition without competing with the flavors already going on in the dish.
Storage Instructions
Store: Keep your leftover Marry Me Chicken Orzo in an airtight container in the fridge for up to 4 days. The orzo will soak up some of the sauce as it sits, so you might want to add a splash of chicken stock or cream when reheating to loosen it up again.
Freeze: This dish freezes pretty well for up to 2 months, though cream-based sauces can sometimes separate a bit. Let it cool completely first, then freeze in portions. Just give it a good stir when reheating and it should come back together nicely.
Reheat: Warm it up on the stovetop over medium-low heat with a splash of stock or cream, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through to make sure it heats evenly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2450-2650
- Protein: 185-200 g
- Fat: 85-95 g
- Carbohydrates: 200-220 g
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Ingredients
- 1.5 lb chicken breast (cut into 1-inch bite-sized chunks)
- 1 tbsp olive oil
- 4 garlic cloves (freshly minced for best flavor)
- 6 oz sun-dried tomatoes (I use Bella Sun Luci julienne cut)
- 1.5 tsp oregano
- 2 tsp paprika
- 9 oz orzo (I always use Barilla for the best texture)
- 2.75 cups chicken stock
- 6 fl oz cream
- 2 oz parmesan (freshly grated is best for melting)
- 4 oz spinach
- black pepper
- 1/4 tsp red pepper flakes
Step 1: Sear the Chicken and Build the Flavor Base
- 1 tbsp olive oil
- 1.5 lb chicken breast
- 4 garlic cloves
- 6 oz sun-dried tomatoes
- 1.5 tsp oregano
- 2 tsp paprika
- 1/4 tsp red pepper flakes
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Add the chicken breast chunks and cook for about 5 minutes, stirring occasionally, until they’re golden brown on the outside (they don’t need to be cooked through yet).
Once the chicken has color, add the minced garlic, sun-dried tomatoes, oregano, paprika, and red pepper flakes.
Stir constantly for 2-3 minutes until the spices are fragrant and the garlic becomes golden—this blooming of the spices is what gives the dish its depth of flavor.
Step 2: Add Orzo and Build the Sauce
- 9 oz orzo
- 2.75 cups chicken stock
- black pepper
Pour in the chicken stock and add the uncooked orzo directly to the pan, stirring well to distribute everything evenly and prevent the pasta from sticking together.
Season with black pepper to taste.
Bring the mixture to a simmer, then cover the pan and reduce heat to medium.
Cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
I like to leave the liquid slightly on the thinner side at this point since we’ll be adding cream next.
Step 3: Finish with Cream, Spinach, and Parmesan
- 6 fl oz cream
- 4 oz spinach
- 2 oz parmesan
Reduce the heat to low and stir in the cream until fully incorporated, then add the spinach in handfuls, stirring gently until it wilts (this should take 1-2 minutes).
Once the spinach is wilted and the sauce is smooth, remove the pan from heat and fold in the freshly grated parmesan until it melts completely and coats the orzo.
The residual heat will melt the cheese perfectly without breaking the sauce.
Taste and adjust the seasoning with additional black pepper if needed before serving.
Delicious Marry Me Chicken Orzo
Ingredients
- 1.5 lb chicken breast (cut into 1-inch bite-sized chunks)
- 1 tbsp olive oil
- 4 garlic cloves (freshly minced for best flavor)
- 6 oz sun-dried tomatoes (I use Bella Sun Luci julienne cut)
- 1.5 tsp oregano
- 2 tsp paprika
- 9 oz orzo (I always use Barilla for the best texture)
- 2.75 cups chicken stock
- 6 fl oz cream
- 2 oz parmesan (freshly grated is best for melting)
- 4 oz spinach
- black pepper
- 1/4 tsp red pepper flakes
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the chicken breast chunks and cook for about 5 minutes, stirring occasionally, until they're golden brown on the outside (they don't need to be cooked through yet). Once the chicken has color, add the minced garlic, sun-dried tomatoes, oregano, paprika, and red pepper flakes. Stir constantly for 2-3 minutes until the spices are fragrant and the garlic becomes golden—this blooming of the spices is what gives the dish its depth of flavor.
- Pour in the chicken stock and add the uncooked orzo directly to the pan, stirring well to distribute everything evenly and prevent the pasta from sticking together. Season with black pepper to taste. Bring the mixture to a simmer, then cover the pan and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. I like to leave the liquid slightly on the thinner side at this point since we'll be adding cream next.
- Reduce the heat to low and stir in the cream until fully incorporated, then add the spinach in handfuls, stirring gently until it wilts (this should take 1-2 minutes). Once the spinach is wilted and the sauce is smooth, remove the pan from heat and fold in the freshly grated parmesan until it melts completely and coats the orzo. The residual heat will melt the cheese perfectly without breaking the sauce. Taste and adjust the seasoning with additional black pepper if needed before serving.
