Marry Chicken Orzo Creamy (Printable)

Tender chicken breasts simmered with orzo, sun-dried tomatoes, and a creamy parmesan sauce for a comforting dish.

# 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 Make It:

01 - Pat chicken breasts dry and season evenly with salt, black 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 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, cooking an additional minute.
04 - Stir in the orzo pasta and toast lightly for 1 minute, stirring frequently.
05 - Pour in low-sodium chicken broth and heavy cream, stirring to combine and scraping any browned bits from the pan.
06 - Nestle chicken breasts back into the orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes, stirring occasionally, until orzo is tender and chicken is fully cooked.
07 - Remove chicken to a plate. Stir grated Parmesan, crushed red pepper flakes, thyme, and baby spinach into the orzo until spinach wilts and sauce thickens.
08 - Slice chicken and either return it to the pan or serve atop the orzo. Garnish with chopped fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is almost nonexistent and you can actually relax while it simmers.
  • The orzo soaks up all that creamy, garlicky sauce and becomes the best part of the dish.
  • It looks and tastes like something from a nice restaurant, but it comes together in under an hour with no fancy skills required.
02 -
  • Do not skip searing the chicken, that golden crust is where half the flavor comes from.
  • If the orzo looks too thick while simmering, add a little more broth or water and stir, it will loosen up.
  • Always remove the pan from heat before stirring in the parmesan or it can clump and get grainy.
03 -
  • Use a wide, deep skillet or Dutch oven so the orzo has room to cook evenly and absorb the sauce without crowding.
  • Taste the orzo a minute or two before you think it is done, it should be al dente because it will keep cooking off the heat.
  • If you want to impress someone, serve this straight from the pan at the table, it looks rustic and smells incredible.
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