Marry Me Chicken Orzo
Marry Me Chicken Orzo is a creamy, dreamy dish that’s perfect for an easy weeknight meal or a romantic meal for two. It features tender chicken cooked in a creamy sauce with sundried tomatoes, spinach and plenty of Parmesan cheese. It’s simple yet elegant and guaranteed to impress.
This Marry Me Chicken Orzo recipe is an easy, delicious way to enjoy a complete and satisfying meal. It’s packed with flavor, thanks to the creamy sauce bursting with sun-dried tomatoes, spinach, Parmesan cheese and garlic. The combination of succulent chicken and perfectly cooked orzo tossed in that delectable sauce is simply irresistible.
Ps. If you like this recipe, you’ll LOVE our Marry Me Chicken Meatballs!
Ingredients and Substitutions
- Chicken thighs. Boneless, skinless chicken thighs work well here. Boneless chicken breasts can be used instead but tend to dry out quicker.
- Olive oil. Avocado oil is a good substitute.
- Spices: Smoked paprika, oregano, garlic powder, salt and black pepper to season the chicken. Italian seasoning, onion powder and herbs like rosemary or thyme can also be added.
- Sun-dried tomatoes. I like using sun-dried tomatoes in oil or marinade for maximum flavor.
- Fresh garlic cloves.
- Baby spinach. Frozen spinach can be used too but make sure to squeeze out as much of the moisture as possible to prevent a runny sauce.
- Heavy cream.
- Fresh lemon juice.
- Parmesan cheese.
- Salt and black pepper.
- Orzo pasta.
How to make Marry Me Chicken Orzo
- Season and cook the chicken: Slice the chicken thighs into bite-size cubes then add to a bowl. Pour over the olive oil then add the seasonings and mix to combine. Heat a large skillet or frying pan over medium-high heat then add the chicken and sear until golden brown. Remove from the pan and set aside.
- Make the sauce: Add a tablespoon of the oil from the sun-dried tomatoes to the pan. Add the garlic and sauté for a few seconds then add the chopped sun-dried tomatoes and spinach. Cook until the spinach has wilted then pour in the cream. Add the lemon juice and season to taste. Simmer for 5 minutes until the sauce has reduced slightly.
- Add the chicken: Add the chicken back to the creamy sun-dried tomato sauce then simmer for another 10 minutes or until the chicken is cooked through. Stir in the grated Parmesan.
- Add the orzo: Cook the orzo in a large pot of salted water then drain and add to the sauce. Toss and adjust seasoning if necessary.
- Serve: Garnish with fresh basil and serve.
Can I make this ahead?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to loosen the sauce again. I wouldn’t recommend freezing this recipe.
Serving Suggestions
This recipe is a meal on its own but feel free to add side dishes like garlic bread, a big fresh salad or vegetables like green beans, asparagus or broccoli.
Video
Ingredients
- 1 lb (500g) boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the sauce
- 4 garlic cloves crushed
- 10 sun-dried tomatoes in oil
- 5 oz (150g) baby spinach
- 1½ cup heavy cream
- 1 tbsp fresh lemon juice
- 1 cup grated Parmesan cheese
- salt and black pepper to taste
- ½ lb (250g) orzo
- fresh basil to serve
Instructions
- Slice the chicken thighs into bite-size pieces then add to a bowl.
- Pour over the olive oil then add the seasonings and mix to combine.
- Heat a large skillet or frying pan over medium-high heat then add the chicken and sear until golden brown.
- Remove from the pan and set aside.
- Add a tablespoon of the oil from the sun-dried tomatoes to the pan.
- Add the garlic and sauté for a few seconds then add the chopped sun-dried tomatoes and spinach.
- Cook until the spinach has wilted then pour in the cream.
- Add the lemon juice and season to taste.
- Simmer for 5 minutes until the sauce has reduced slightly.
- Add the chicken back to the sauce then simmer for another 10 minutes or until the chicken is cooked through.
- Stir in the grated Parmesan.
- Cook the orzo in a large pot of salted water then drain, reserve 1 cup of water and add to the sauce.
- Toss and adjust seasoning if necessary. Add some of the pasta cooking water to loosen the texture, if necesssary.
- Garnish with fresh basil and serve.