Marry Me Chicken Orzo (One Pan, 30 Minutes)

Name: Marry Me Chicken Orzo (One Pan, 30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 teaspoons paprika (divided); 1 tablespoon olive oil; 1 tablespoon butter; 3 cloves garlic (minced); 1/2 cup sun-dried tomatoes (drained and chopped); 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 1 cup uncooked orzo; 2 1/2 cups low-sodium chicken broth; 3/4 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 2 cups fresh spinach; 1-2 teaspoons lemon juice

This one pan marry me chicken orzo comes together in 30 minutes with juicy seared chicken, sun-dried tomatoes, and orzo simmered in a creamy garlic Parmesan sauce that coats every single bite. A squeeze of lemon at the end lifts the whole dish and balances the richness in a way that makes it taste restaurant-quality without the effort.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories595

Ingredients

4 servings

For the chicken:

1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 teaspoons paprika (divided)
1 tablespoon olive oil

For the orzo:

1 tablespoon butter
3 cloves garlic (minced)
1/2 cup sun-dried tomatoes (drained and chopped)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1 cup uncooked orzo
2 1/2 cups low-sodium chicken broth
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 cups fresh spinach
1-2 teaspoons lemon juice

Method

1
Season chicken with salt, pepper, and 1 teaspoon of paprika. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes, until lightly golden on the outside (it does not need to be fully cooked through). Transfer to a plate.
2
Reduce the heat to medium and melt butter in the same pan. Add garlic, sun-dried tomatoes, oregano, red pepper flakes, and the remaining ½ teaspoon of paprika. Cook for 1-2 minutes, stirring often, until fragrant.
3
Stir in orzo and chicken broth. Bring to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4
Reduce the heat to low. Stir in heavy cream and Parmesan until smooth and creamy. Add the spinach and stir for 1-2 minutes, until wilted and mixed into the sauce.
5
Return the chicken to the pan and cook for another 2-3 minutes, until it’s cooked through. Stir in lemon juice. Serve with extra Parmesan on top.

Notes

Melt the Parmesan over low heat to avoid a grainy sauce. Use a teaspoon of lemon juice for a subtle citrus taste, or up to 2 teaspoons for more lemon flavor. Oil-packed sun-dried tomatoes work best for this recipe. If using dry, soak them in hot water for 10 minutes to soften before chopping. Orzo will continue to thicken as it sits. Add a little broth or water when reheating to bring back the creaminess. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not an option, as orzo becomes too soft after thawing. The sauce also loses its smoothness.