I love this recipe because it’s simple, satisfying, and feels a bit indulgent while still being easy enough for a weeknight. Everything cooks together in one pan, which means fewer dishes and more flavor. The creamy sauce, tender chicken, and perfectly cooked orzo make this a meal I never get tired of.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons olive oil
4 boneless, skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
3 cloves garlic minced
1 small yellow onion diced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes optional
4 ounces sun-dried tomatoes chopped
3 cups chicken broth
1 cup heavy cream
1 cup orzo pasta
½ cup grated Parmesan cheese
Fresh basil chopped for garnish
Directions
I begin by heating the olive oil in a large skillet over medium-high heat. I season the chicken breasts with salt and black pepper, then cook them until golden on both sides and fully cooked through. Once done, I remove the chicken from the pan and set it aside.
In the same skillet, I add the diced onion and cook until softened. I stir in the minced garlic and cook briefly until fragrant. Then I add the Italian seasoning and crushed red pepper flakes if I’m using them.
Next, I stir in the chopped sun-dried tomatoes, followed by the chicken broth and heavy cream. I bring the mixture to a gentle simmer, stirring to combine everything evenly.
Once the sauce is simmering, I add the orzo pasta and stir well to make sure it’s submerged in the liquid. I return the chicken to the pan, nestling it into the sauce.
I let everything simmer for about 10–12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened. At the end, I stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
I finish the dish with freshly chopped basil before serving.
Servings and Timing
This recipe makes about 4 servings. I usually need around 10–15 minutes for prep and about 20 minutes for cooking, so it’s ready in roughly 30–35 minutes total.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of chicken broth or water and warm it gently on the stovetop or in the microwave so the sauce stays creamy.
FAQs
Can I use chicken thighs instead of breasts?
I often use boneless, skinless chicken thighs, and they stay very juicy in this recipe.
Can I make this dish spicier?
I increase the crushed red pepper flakes when I want more heat.
How do I keep the orzo from sticking?
I stir the orzo occasionally while it cooks to keep it from sticking to the pan.
Can I add vegetables?
I sometimes add spinach or mushrooms near the end of cooking for extra flavor and color.
Is Parmesan cheese required?
I love the flavor it adds, but the dish still works without it.
Can I make this dairy-free?
I use dairy-free cream and skip the Parmesan when needed.
Does the orzo absorb all the sauce?
The orzo absorbs quite a bit, which is why I serve this dish right away while it’s creamy.
Can I prepare this ahead of time?
I prefer making it fresh, since the orzo continues to absorb liquid as it sits.
What sides go well with this meal?
I like serving it with a simple green salad or roasted vegetables.
Can I freeze leftovers?
I don’t usually freeze this dish because cream sauces can change texture, but it can be frozen if necessary.
Conclusion
Marry Me Chicken Orzo is one of my favorite comfort meals because it’s creamy, flavorful, and easy to make in one pan. The combination of tender chicken, sun-dried tomatoes, and rich orzo makes this a recipe I come back to whenever I want a satisfying, home-cooked dinner that feels a little special.
