Creamy, savory, and blissfully simple, One Pan Marry Me Chicken Orzo has earned its star spot at many dinner tables. Combining succulent chicken, tender orzo, sun-dried tomatoes, spinach, and Parmesan in a single skillet, it offers a rich, Italian-inspired meal with minimal mess or fuss. The flavors mingle beautifully, each ingredient complementing the next, all tied together with a luxuriously creamy sauce. Whether for a family dinner, date night, or casual meal with friends, this recipe brings warmth and joy to any occasion.
Why Make One Pan Marry Me Chicken Orzo
This recipe fits busy weeks and relaxed evenings alike. The one-pan approach streamlines both cooking and cleanup. Each bite delivers the taste of well-seasoned chicken, the burst of sun-dried tomatoes, earthy spinach, and the nutty punch of Parmesan. Orzo cooks to a perfect creamy texture as it absorbs all the flavors, making every spoonful satisfying.
Highlights:
– One-pan magic: Fewer dishes and deeper flavors, as orzo soaks up the sauce in the same pot.
– Balanced nutrition: Lean protein, veggies, and carbs come together for a complete meal.
– Crowd-pleasing: Pleases picky eaters and food lovers alike.
Essential Ingredients
Let’s lay out what you’ll need to create this cozy one-pan wonder:
| Ingredient | Purpose in the Dish |
|---|---|
| Boneless skinless chicken breast | Tender bites; absorbs spices and sauce |
| Sun-dried tomatoes | Adds tang and chew; their oil infuses more flavor |
| Garlic | Boosts overall savory aroma and depth |
| Paprika & oregano | Italian-inspired warm spice and herb notes |
| Red pepper flakes | Gentle heat, adjustable to your preference |
| Dry orzo pasta | Rice-shaped pasta cooks to creamy perfection in the sauce |
| Chicken stock | Seasons orzo and keeps it moist while simmering |
| Heavy cream | Creates a velvety, rich sauce |
| Fresh baby spinach | Brings color and a fresh, wholesome touch |
| Freshly grated Parmesan | Melts in for umami and a subtle nuttiness |
| Fresh basil | Lifts the dish with herbal brightness at the end |
| Salt and pepper | For balance and finishing taste |
Ingredient Tip: Use the oil from the sun-dried tomato jar for searing the chicken. It adds an extra punch of flavor you don’t want to miss.
Step-by-Step: Making One Pan Marry Me Chicken Orzo
Having all your ingredients measured and prepped before starting helps things move smoothly. This dish comes together fast!
1. Sear the Chicken
- Heat 2–3 tablespoons of oil from the sun-dried tomato jar in a large, deep skillet over medium-high.
- Add chicken pieces in a single layer. Sprinkle with paprika, oregano, salt, pepper, and a pinch of red pepper flakes.
- Sear until golden and cooked through, about 6–8 minutes, turning halfway. Transfer to a plate and set aside if your chicken releases too much liquid; you can return it later.
2. Build Flavor Base
- Lower to medium heat. Add more oil if needed.
- Stir in sliced sun-dried tomatoes and minced garlic. Cook, stirring for 2 minutes until fragrant.
- If you like a stronger tomato flavor, add a teaspoon of sun-dried tomato paste now.
3. Add Orzo and Broth
- Pour dry orzo into the pan. Stir to coat in the oily, aromatic base.
- Add chicken stock. Scrape any brown bits from the bottom for extra flavor.
- Bring to a gentle boil, then reduce heat to a low simmer. Cover and let cook for 10–12 minutes, checking and stirring every few minutes to prevent sticking.
Tip: If orzo starts to look dry before it’s fully tender, add another splash of water or broth.
4. Finish With Cream and Veggies
- Once orzo is al dente and most liquid absorbed, pour in cream. Stir well.
- Add spinach in handfuls, folding it through until it just wilts—about 1–2 minutes.
- Sprinkle in grated Parmesan cheese, stirring until melted and sauce thickens.
5. Adjust and Serve
- Taste and adjust seasoning, adding extra salt, pepper, or another dash of red pepper flakes.
- Remove from the heat. Sprinkle with fresh basil before serving.
- Spoon generous portions into bowls and dig in while it’s creamy and hot.
Tips for Perfect One Pan Marry Me Chicken Orzo
- Plan ahead: Dice and measure everything before you start for a smoother process.
- Uniform chopping: Evenly-sized chicken pieces (about 1 inch) cook quickly and stay juicy.
- Don’t rush the orzo: Stir gently to prevent sticking or scorching, especially toward the end.
- Protein swaps: Try boneless thighs, cooked Italian sausage, or even rotisserie chicken for variation.
- Vegetarian option: Use vegetable stock and swap chicken for chickpeas or mushrooms.
- Extra creamy: Want it richer? Add another splash of cream near the end.
Example Variations
One Pan Marry Me Chicken Orzo welcomes personalization. Here are a few ways you can make it your own:
- Cheesy twist: Stir in crumbled goat cheese or mozzarella before serving.
- Amp up veggies: Add roasted bell peppers or petite peas in the last few minutes.
- Add crunch: Top with toasted pine nuts or breadcrumbs.
- Spice lovers: Double the red pepper flakes or add a pinch of smoked chili powder.
Storage and Reheating
Leftovers taste great for lunch the next day. Here’s how to keep it fresh:
To Store:
– Cool leftovers quickly.
– Place in an airtight container and refrigerate for up to 3 days.
To Reheat:
– Add a splash of water, chicken stock, or cream to a skillet.
– Reheat gently over low heat, stirring often, until warmed through.
– For quick results, use the microwave, stirring halfway.
Freezing not recommended: The creamy sauce tends to separate and the orzo may become mushy after thawing.
Frequently Asked Questions
Can I use a different pasta?
Yes, though orzo gives the best creamy texture, tiny shapes like acini di pepe or small shells also work. Cooking times may vary, so check for doneness.
Is there a dairy-free version?
Swap heavy cream for coconut cream or an unsweetened plant-based alternative. Use nutritional yeast instead of Parmesan.
What size skillet is best?
A 12-inch deep skillet (or Dutch oven) works well, holding all ingredients without crowding.
Can I prepare this ahead?
You can prep the components but cook the orzo just before serving for the best texture.
Serving Suggestions
Garnish with basil leaves, cracked black pepper, and a wedge of lemon for brightness. Serve with a simple green salad or warm crusty bread to mop up the sauce. It’s also satisfying on its own as a stand-alone meal.
Troubleshooting
My sauce is too thick.
Add a splash of hot water or chicken stock, stir, and check the consistency again.
My orzo’s still firm.
Cover and simmer a few more minutes, adding a bit more liquid if needed.
Chicken looks dry.
Be careful not to overcook—remove the chicken once done, then return it during the last step to finish in the sauce.
Why Everyone Loves It
Marry Me Chicken Orzo isn’t just a catchy name—it’s hands-down delicious, versatile, and accessible. The creamy sauce, pops of sun-dried tomato, gentle warmth, and fresh spinach combine in a way that feels special, even if you just made it in your favorite weeknight pan. It’s comfort food that manages to feel exciting and a little luxurious with every bite.
This one pan recipe brings family and friends together—no proposals required.
One Pan Marry Me Chicken Orzo
This comforting, one pan Marry Me chicken orzo features tender chicken. It includes rice-shaped pasta wrapped in a creamy, sun-dried tomato and spinach sauce.
Ingredients
- 2 cups baby spinach, packed
- 1 tablespoon oil from the sun-dried tomatoes jar
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1-2 teaspoons paprika
- salt and pepper to taste
- 2 1/2 cups chicken stock
- 1 cup heavy cream, room temperature
- fresh basil, for garnish
- 1 1/2-2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup (8 ounces) dry orzo pasta
- 1/2 teaspoon red pepper flakes
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!