Marry Chicken Orzo Creamy (Printable)

A creamy one-pot dish with tender chicken, sun-dried tomatoes, orzo, and parmesan cheese.

# 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 sun-dried tomatoes (oil-packed), 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:

01 - Pat chicken breasts dry and season both sides evenly 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, about 4 to 5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté for 2 to 3 minutes until softened. Add minced garlic and sun-dried tomatoes; cook for an additional minute.
04 - Stir in orzo pasta and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring and scraping any browned bits from the bottom.
06 - Nestle seared chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes until orzo is tender and chicken is cooked through, stirring occasionally.
07 - Remove chicken to a plate. Stir parmesan, crushed red pepper flakes, thyme, and spinach into the orzo until spinach wilts and sauce thickens.
08 - Slice chicken and either return to the pan or serve atop the orzo. Garnish with fresh basil and extra parmesan cheese.

# Expert Advice:

01 -
  • It looks fancy but comes together in one pan with barely any cleanup.
  • The orzo soaks up all that creamy, garlicky sauce and tastes better than any side dish you'd make separately.
  • You can prep it on a Tuesday and still feel like you're serving something special.
02 -
  • Don't skip searing the chicken—the caramelization on the bottom of the pan is what makes the sauce taste this good.
  • Stir the orzo a few times while it simmers or it'll stick to the bottom and burn, which I learned after scrubbing a pan for twenty minutes.
  • If the sauce looks too thick, add a splash of broth or pasta water to loosen it up before serving.
03 -
  • Toast the orzo for just a minute before adding liquid—it deepens the flavor in a way that feels almost magic.
  • Freshly grated parmesan melts smoothly into the sauce, while pre-shredded cheese clumps up and tastes waxy.
  • Let the chicken rest for a minute after slicing so the juices redistribute and every bite stays tender.
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