Marry Me Chicken Orzo (Printer-Friendly)
A creamy, one-pan meal with tender chicken, sun-dried tomatoes, and orzo pasta for easy preparation.
# What You’ll Need:
→ Chicken
01 -
1.5 pounds chicken breasts, cut into bite-sized pieces
02 -
½ teaspoon salt
03 -
¼ teaspoon ground black pepper
04 -
¼ teaspoon garlic powder
→ Orzo and Sauce
05 -
2 tablespoons oil from sun-dried tomato jar
06 -
¾ cup chopped sun-dried tomatoes, oil drained
07 -
2 teaspoons Italian seasoning
08 -
1 teaspoon paprika
09 -
¼ teaspoon salt
10 -
¼ teaspoon ground black pepper
11 -
3 cloves garlic, minced
12 -
2¾ cups low-sodium chicken broth
13 -
1 cup dry orzo pasta
14 -
½ cup heavy cream
15 -
2 cups packed baby spinach
16 -
½ cup freshly grated Parmesan cheese, plus additional for garnish
# Steps to Follow:
01 -
In a mixing bowl, combine the cubed chicken with salt, pepper, and garlic powder. Toss thoroughly to coat evenly.
02 -
Heat oil from sun-dried tomato jar in a large skillet over medium heat. Add the chicken pieces and cook for 3-4 minutes until lightly browned but not fully cooked through.
03 -
Incorporate garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and pepper into the skillet. Stir and cook for an additional 3-4 minutes, then add minced garlic and cook about 30 seconds until fragrant.
04 -
Pour in the chicken broth and add the dry orzo pasta. Stir to combine and bring mixture to a boil.
05 -
Reduce heat to low, cover, and let simmer gently for 10-13 minutes. Stir every few minutes to prevent sticking or burning at the bottom until orzo is tender.
06 -
Remove lid, stir in heavy cream, baby spinach, and Parmesan cheese. Let rest briefly until spinach wilts slightly.
07 -
Remove from heat, garnish with additional Parmesan cheese, and serve immediately while hot.
# Helpful Hints:
01 -
For a more pronounced tomato flavor, add one tablespoon tomato paste with the broth. To add heat, red pepper flakes can be included. Substitute vegetables like mushrooms or zucchini for variation.
02 -
Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended due to cream-based sauce separation.