Marry Me Chicken Orzo
Marry Me Chicken Orzo brings all the creamy, cozy comfort you crave into a simple skillet dinner that feels special without any extra fuss.
Tender chicken, creamy Parmesan orzo, sun-dried tomatoes, and spinach come together to create a Tuscan-inspired meal that is hearty, flavorful, and ready in just 30 minutes.
This Marry Me Chicken Orzo recipe makes dinner feel like something truly special, even on the busiest nights, and it is one you will want to keep on repeat.
Marry Me Chicken Orzo Recipe Highlights
- Ready in just 30 minutes with easy ingredients you already have
- Rich, creamy sauce with bright pops of sun-dried tomato and fresh spinach
- One-skillet meal that makes clean-up a breeze
- Family-friendly comfort food that feels restaurant-worthy
- Perfect for cozy weeknights, special date nights, or casual entertaining
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – I use boneless, skinless chicken breasts because they cook quickly and stay juicy when cut into small pieces. You can also use chicken thighs if you prefer a slightly richer flavor.
OIL – I use olive oil to coat the chicken so the seasoning sticks well and the chicken develops a golden sear without drying out. You can substitute avocado oil if you prefer.
SEASONINGS – I use a simple blend of garlic powder, paprika, salt, pepper, Italian seasoning, dried basil, and a pinch of red pepper flakes to build layers of flavor without overpowering the creamy sauce. You can adjust the red pepper flakes to make it more or less spicy to your taste.
GARLIC – I use fresh minced garlic for the best bold flavor that blends smoothly into the orzo. You can add an extra clove if you love a stronger garlic taste.
ORZO – I use orzo because it cooks fast and absorbs all the flavor from the broth, giving the dish a rich, creamy texture. Make sure to stir it early so it does not stick to the pan.
BROTH – I use chicken broth instead of water because it adds extra savory depth to the orzo. You can use low-sodium broth if you want more control over the seasoning.
HALF AND HALF – I use half-and-half because it gives the sauce a creamy texture without making it overly heavy. If you want a richer sauce, you can substitute heavy cream, but the dish will be a little thicker.
CHEESE – I use freshly grated Parmesan because it melts more smoothly than pre-shredded and gives the sauce a nutty, savory flavor that ties everything together.
TOMATOES – I use sun-dried tomatoes packed in oil because they add a pop of sweet-tart flavor that lifts the richness of the sauce. Make sure to drain them well so the dish does not get too oily.
BABY SPINACH – I use fresh baby spinach because it wilts quickly and adds a fresh, slightly earthy note that keeps the creamy orzo from feeling too heavy.
How To Make Marry Me Chicken Orzo
Please check the printable recipe card below for more detailed instructions.
- Season the chicken, then sear it for 1 to 2 minutes over medium-high heat.
- Stir in the orzo and garlic, then add broth, Italian seasoning, and basil and simmer for 8 to 10 minutes.
- Stir in the half-and-half, Parmesan, sun-dried tomatoes, spinach, and red pepper flakes and simmer until creamy.
- Taste, adjust seasoning, and serve hot with extra Parmesan.
Leftovers and Storage
STORE – Let the orzo cool for about 15 minutes, then transfer it to an airtight container. It stays fresh in the refrigerator for up to 4 days and reheats beautifully for quick meals.
FREEZE – You can freeze portions of Marry Me Chicken Orzo, but the spinach and sauce will soften slightly after thawing. Freeze in individual containers for up to 2 months and thaw overnight in the fridge before reheating.
REHEAT – Warm leftovers gently in a skillet over medium-low heat with a splash of chicken broth or half-and-half to revive the creamy sauce. You can also microwave it in 30-second bursts, stirring in between to keep the texture smooth.
MAKE AHEAD – Cook the chicken and broth base in advance and refrigerate for up to 24 hours. When ready to serve, reheat gently and stir in the cream, Parmesan, spinach, and sun-dried tomatoes for the freshest flavor.
More Easy and Delicious Chicken Recipes
Serving Suggestions
AIR FRYER GARLIC BREAD – Crisp on the outside and buttery inside, perfect for scooping up creamy orzo and sauce.
TOMATO SALAD – Juicy tomatoes with a bright vinaigrette balance the richness without weighing down the meal.
OATMEAL DINNER ROLLS – Soft rolls that work well for dipping into the flavorful Parmesan sauce.
CUCUMBER SALAD – Choose a light vinaigrette version or a creamy style depending on your mood for a cool crisp contrast.
Recipe Success Tips
CUT CHICKEN EVENLY – Cutting the chicken into evenly sized pieces helps it cook quickly and keeps every bite tender.
PARMESAN – Fresh Parmesan melts more smoothly than pre-shredded, creating a richer and creamier sauce.
SIMMER GENTLY – Keeping the heat at medium-low after adding the broth and cream helps prevent the sauce from breaking or curdling.
DRAIN SUN-DRIED TOMATOES WELL – Removing excess oil from the tomatoes keeps the sauce creamy instead of greasy.
STIR CONSTANTLY AFTER ADDING CREAM – Stirring while the cream and cheese melt into the broth helps create a silky, luxurious sauce.
EXPERT TIP – For an extra flavor boost, sauté the minced garlic for 30 seconds before adding the orzo. This tiny step makes a big difference in building rich, savory layers of flavor.
Commonly Asked Questions
Can I Use Chicken Thighs Instead Of Breasts?
Yes you can substitute boneless skinless chicken thighs if you prefer. They will stay just as tender and juicy in this creamy sauce.
What Can I Substitute For Half-And-Half?
You can use heavy cream for a richer sauce or whole milk for a lighter version. Just keep in mind that the sauce will be thicker with cream and a little thinner with milk.
Is Marry Me Chicken Orzo Spicy?
You can substitute gluten-free orzo if you need a gluten-free version. Make sure to check the broth and seasoning labels to confirm they are gluten-free as well.
Marry Me Chicken Orzo
Ingredients
- 1 ½ pounds chicken breasts boneless, skinless, cut into small pieces
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups orzo pasta uncooked
- 3 cloves garlic minced
- 2 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoons dried basil
- 1 cup half-and-half
- ½ cup Parmesan cheese freshly grated
- ½ cup sun-dried tomatoes in oil, drained and julienned
- 1 cup baby spinach
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Place the chicken pieces in a large bowl. Drizzle with olive oil, then season with garlic powder, paprika, salt, and pepper. Toss until evenly coated.
- Heat a deep skillet over medium-high heat. Add the chicken and sear undisturbed for 1 to 2 minutes until golden, then lower the heat to medium-low.
- Stir in the orzo and minced garlic. Cook for about 1 minute, mixing everything together.
- Pour in the chicken broth and add the Italian seasoning and dried basil. Stir well and simmer for 8 to 10 minutes until the orzo is mostly cooked and most of the broth has reduced.
- Add the half-and-half and Parmesan cheese, stirring constantly for 1 to 2 minutes until the sauce begins to thicken.
- Stir in the sun-dried tomatoes, spinach, and red pepper flakes. Simmer on low heat for a couple of minutes until the spinach has wilted and the sauce is creamy.
- Taste and adjust with more salt and pepper if needed. Serve immediately with extra grated Parmesan cheese on top.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Delicious!!