Marry Me Chicken Orzo

Kelley Simmons
February 12, 2025
0 comments

This Marry Me Chicken Orzo features tender chicken thighs, creamy orzo, sun-dried tomatoes, and fresh spinach, all simmered in a rich, garlicky parmesan cream sauce. It’s a one-pan dish packed with bold flavors!

A close up shot of Marry Me Chicken Orzo.

Before you get started / Kelley’s tips

Use freshly grated parmesan. Pre-grated parmesan doesn’t melt as smoothly, so go for freshly grated to keep the sauce rich and creamy!
Toast the orzo for extra flavor. Before adding the broth, sauté the orzo in the pan for a minute or two to give it a lightly nutty flavor.
Make it spicy. Add a pinch of red pepper flakes for a touch of heat that perfectly complements the creaminess.
Serve it with crusty bread. A warm slice of bread is the perfect way to soak up every last bit of the creamy, flavorful sauce.

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Ingredients needed

Chicken Thighs: Tender, juicy, and full of flavor, chicken thighs are the heart of this dish. Chicken breasts can also be used.
Onion & Garlic: Add bold, aromatic flavor.
Orzo: This rice-shaped pasta absorbs the creamy sauce to give it a comforting texture. Rice or quinoa can also be used for a gluten-free option.
Chicken Broth: Used to cook the orzo, and it infuses it with more flavor.
Heavy Cream: A splash of heavy cream makes the sauce so velvety and indulgent—it’s my favorite part!
Italian Seasoning: This versatile blend of herbs adds a nice, peppery, earthy flavor. If you don’t have the pre-made seasoning, it’s super easy to make your own blend with a combination of basil, oregano, rosemary, marjoram, and thyme.
Parmesan Cheese: Melts into the sauce for a nutty, salty kick and a creamy finish. Just make sure you grate your own for the best texture!
Sun Dried Tomatoes: These tangy little bites are my secret weapon for adding a pop of flavor.
Spinach: Adds a fresh, vibrant finishing touch!

Marry Me Chicken Orzo in a skillet with a wooden spoon.

How to make Marry Me Chicken Orzo

Cook the chicken. Heat 1 tbsp of olive oil in a large skillet over medium high heat. Add in cubed chicken and cook for 4-5 minutes or until the chicken is golden brown on the outside. (The chicken will continue to cook with the orzo. Remove the chicken from the pan and set aside.
Add the onions. Add the remaining tablespoon of oil to the same skillet. Stir in the onions and saute for 3-4 minutes or until they get some color on them.
Saute the orzo, tomatoes, and seasoning. Stir in the orzo, sun dried tomatoes and Italian seasoning. Saute for 2-3 minutes to toast the pasta.
Add the garlic. Add in the garlic and cook for an additional minute.

Orzo, tomatoes, and seasoning in a skillet with tongs.

Simmer. Pour in the chicken broth and add the chicken back to the pan. Cover and simmer for 10 minutes or until the orzo is tender.

Stir in the cream and spinach. Stir in the heavy cream and fold in the spinach and cook until wilted.

Add parmesan cheese. Remove from the heat and stir in the parmesan cheese—season with salt and pepper to taste. Serve immediately with extra parmesan cheese for garnish. Enjoy!

All of the ingredients in a skillet with a wooden spoon.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, too, but keep an eye on the cooking time to ensure they don’t dry out.

Can I substitute the orzo with another pasta?

Absolutely! Any small pasta, like ditalini or pearl couscous, would work. You could even try rice for a slightly different texture.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a bit of added liquid.