Description
One-Pan Marry Me Chicken Orzo is a quick and comforting meal featuring tender chicken pieces cooked with orzo pasta in a creamy, flavorful sun-dried tomato sauce. This easy skillet dish combines garlic, Italian seasoning, and parmesan cheese for a rich, savory experience that’s perfect for a weeknight dinner.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Flavorings and Sauce
- 2 teaspoons garlic, minced
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup dry orzo pasta
- 2 1/2 cups chicken broth
- 1 cup half-and-half, more if needed
- 1 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
Instructions
- Season and cook chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- Add aromatics and seasonings: Stir in the minced garlic, paprika, dried Italian seasoning, and chopped sun-dried tomatoes. Cook for 2 minutes to release and meld the flavors.
- Cook orzo: Add the dry orzo pasta and chicken broth to the skillet. Bring the mixture to a boil, then reduce heat to a simmer. Cover the skillet with a lid and cook for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
- Make the creamy sauce: Pour in the half-and-half and stir well to combine. The orzo will absorb the sauce quickly, so add more half-and-half if needed to reach a creamy consistency.
- Finish and serve: Stir in the grated parmesan cheese and chopped fresh basil until the cheese melts and the basil wilts. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately for best flavor and texture.
Notes
- Use low-sodium chicken broth to control salt levels.
- For a dairy-free version, substitute half-and-half with coconut cream and use nutritional yeast instead of parmesan.
- Sun-dried tomatoes packed in oil can be used; drain excess oil before chopping.
- If orzo absorbs too much liquid before cooking through, add a splash more chicken broth and stir.
- Fresh basil can be substituted with fresh parsley if desired.
- Serve this dish with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg
