This Marry Me Chicken Orzo turns the creamy sundried tomato, garlic, and Parmesan flavors of my popular Marry Me Chicken into an easy one-pan dinner. Tender chicken and orzo simmer together in a rich tomato cream sauce, so there is no separate pasta to cook, and the whole meal is ready in about 30 minutes.
Great variation on the original Marry Me Chicken. Love that it cooks in one pan, and the orzo adds a great texture. My family loved it. Will definitely be on repeat!
Wendy
My One Pan Orzo Twist on Marry Me Chicken
My original Marry Me Chicken has become one of the most popular versions of the recipe online, so of course I had to turn those same creamy sundried tomato, garlic, Parmesan, and herb flavors into a one-pan orzo dinner.
Here, the chicken and orzo cook together in the same skillet, so there is no separate pot of pasta to boil and fewer dishes to deal with. It is creamy, cozy, and ready in about 30 minutes, making it just as good for a busy weeknight as it is when you want dinner to feel a little more special.
If you love one-pan orzo recipes, try my Creamy Chicken Orzo or Mushroom and Spinach Orzo next.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: For protein, I’m using diced boneless, skinless chicken breast. You could also use boneless chicken thighs or chicken tenderloins. Just cut the chicken into bite-sized pieces so that it cooks evenly and is easy to eat.
- Orzo: I’ve tested this recipe with regular orzo and whole wheat orzo, and both work perfectly in this one-pot pasta recipe. Gluten-free orzo can also be used, but the cooking time may be a bit different.
- Chicken Stock: Use a good quality packaged chicken stock, or homemade stock if you have it. To have more control over the amount of salt in the pasta, use low-sodium chicken broth.
- Heavy Cream: To make this orzo rich and luscious, stir in a cup of heavy cream with the broth and orzo. I think cream makes the perfect creamy sundried tomato sauce, but you can lighten things up by using half and half instead.
- Sundried Tomatoes: These are the stars of all of my marry me chicken variations. Look for sundried tomatoes packed in oil, and chop them up into small pieces for this recipe.
- Garlic: For the best flavor, use freshly minced garlic cloves rather than “jarlic” or pre-minced garlic options. I think that 3 cloves is the perfect amount, but feel free to add an extra one if you’re a big garlic fan.
- Tomato Paste: Concentrated tomato paste adds acidity and a beautiful color to this orzo dish. I like to use tomato paste that comes in a tube so that I always have it available in the fridge. If you’re using canned tomato paste, save the extra in the freezer for your next recipe.
- Crushed Red Pepper Flakes: These add a mild amount of heat that is balanced well by the creaminess of the sauce. If you’re making this for kids or don’t prefer spicy things, you can add less red pepper or leave it out altogether.
- Parmesan Cheese: I always suggest grating fresh Parmesan from a wedge rather than buying it pre-grated. It melts more smoothly and tastes better this way, trust me!
- Fresh Basil: Fresh herbs are the perfect finishing touch for this simple meal.
How to Make Marry Me Chicken Orzo
- Start by lightly browning the chicken in a large skillet. It does not need to cook all the way through at this point, since it will finish cooking with the orzo.
- Add the garlic, sundried tomatoes, and tomato paste, and cook briefly until fragrant. Stir in the orzo and seasonings, then add the chicken stock and cream.
- Bring everything to a gentle simmer and cook uncovered for about 15 minutes, stirring every 1 to 2 minutes so the orzo does not stick to the bottom of the pan.
- The orzo is ready when it is tender and the sauce is creamy but still slightly loose. If the pasta is still firm and the pan looks dry, add a small splash of chicken stock and continue cooking until tender. Stir in the Parmesan at the end and serve while the sauce is creamy.
Recipe Tips
- Use a large, deep skillet or sauté pan for this recipe that will easily hold all of the orzo and chicken; I use a 12-inch skillet. Since the pasta is cooked in the pan uncovered, you don’t need a skillet with a lid.
- Stir frequently as the orzo is simmering so that the pasta doesn’t stick to the bottom of the pan.
- Taste the orzo at the end for seasoning, and also to check that the pasta is done. If the orzo seems too al dente, continue cooking for a minute or two with a splash of broth if needed.
- Add fresh spinach or baby kale a few minutes before the orzo is finished to give the meal some extra veggies.
- Complete your meal with some easy garlic bread, homemade breadsticks, or a simple tossed green salad.
Storing and Reheating
Store leftover Marry Me Chicken Orzo in an airtight container in the refrigerator for 3 to 4 days. The orzo will absorb more of the sauce as it sits, so add a splash of chicken stock or water when reheating. Reheat gently on the stovetop or in the microwave until the chicken reaches 165°F (74°C). This dish does not freeze well.
More Marry Me Chicken Recipes
All Chicken →
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Marry Me Chicken Orzo
Equipment
- Large deep 12-inch skillet or sauté pan
- Cutting board and knife
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons (28 g) unsalted butter divided
- 1 pound (450 g) boneless, skinless chicken breasts cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- ½ cup (85 g) sundried tomatoes chopped
- 3 cloves garlic minced
- 1 ½ cups (285 g) orzo uncooked (regular or whole wheat)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 2 ½ cups (600 ml) low-sodium chicken stock
- 1 cup (240 ml) heavy cream (double cream in the UK)
- ½ cup (43 g) freshly grated Parmesan cheese
- 1 tablespoon fresh basil leaves chopped
Instructions
- Heat the olive oil and 1 tablespoon butter in a large deep skillet over medium heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for 2 to 3 minutes until lightly browned. Remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon butter to the skillet. Stir in the tomato paste, sundried tomatoes, and garlic, and cook for 30 seconds until fragrant.
- Add the orzo, crushed red pepper, oregano, and thyme, and cook for another 30 seconds, stirring constantly.
- Pour in the chicken stock and cream, then return the chicken to the pan. Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every 1 to 2 minutes so the orzo does not stick to the pan. The chicken should reach 165°F (74°C) on an instant-read thermometer.
- When the orzo is tender, remove the skillet from the heat. Stir in the Parmesan until melted. Taste and adjust seasoning as needed.
- Garnish with fresh basil before serving.
Notes:
- Stir frequently during cooking to prevent the orzo from sticking.
- Taste the orzo at the end to ensure it’s fully cooked before removing from heat.
- For a lighter version, replace half of the cream with milk, or use half and half.
- Chicken thighs or chicken tenderloins can be used instead of breasts. Cut them the same size so they cook evenly.
- Use a large, deep skillet, 10 to 12 inches. The orzo simmers uncovered, so the pan size affects how fast the liquid reduces.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Caralyn says
Made this tonight for supper. It was very good! I’ll def make it again. Thanks for sharing.
Diana says
Thank you, Caralyn! I’m so glad it was a good dinner for you.
Wendy Chase says
This was delicious! Great variation on the original Marry Me Chicken. Love that it cooks in one pan, and the orzo adds a great texture. My family loved it. Will definitely be on repeat!
Little Sunny Kitchen says
I’m so happy to hear that you enjoyed the recipe!