The Weeknight Dinner My Family Asks for by Name
The first time I made Marry Me Chicken Orzo, my brother scraped the pan with a spoon and asked if there was more. There wasn’t. Now I make a double batch.
It’s everything people love about the famous marry me chicken, the sun-dried tomatoes, the garlic, the Parmesan, the creamy red sauce, but the orzo cooks right in the same pan. It soaks up all that flavor while the chicken finishes on top. I lightened the sauce with milk and a little cream cheese instead of a full carton of heavy cream, and honestly nobody has noticed.
One pan. Thirty-five minutes. Very few dishes. Let’s cook.
In this post
Essential Ingredients and Kitchen Tools
For the Chicken:
- 1 1/2 lb (680 g) boneless skinless chicken thighs (or breasts pounded to an even 3/4 inch)
- 1 tsp smoked paprika, 1 tsp Italian seasoning, 3/4 tsp kosher salt, and black pepper
- 1 tbsp extra virgin olive oil
For the Creamy Orzo:
- 1/3 cup (50 g) oil-packed sun-dried tomatoes (chopped, plus 1 tbsp of the oil from the jar)
- 1 small shallot (finely diced)
- 4 garlic cloves (minced)
- 1 cup (180 g) dry orzo
- 2 1/2 cups (600 ml) low-sodium chicken broth
- 3/4 cup (180 ml) milk (2% or whole)
- 2 oz (55 g) cream cheese (softened and cubed)
- 1/2 cup (45 g) finely grated Parmesan
- 2 packed cups baby spinach
- 1/4 tsp red pepper flakes and a handful of fresh basil
Kitchen Tools:
- 12-inch deep skillet or braiser with a lid
- Instant-read thermometer
- Wooden spoon (for scraping up the browned bits)
Ingredients 4 servings
Chicken
Orzo
Instructions
Tap a step when it’s done.
- Sear: Season the chicken and sear in hot oil 4 minutes, flip, cook 3 minutes more, then set aside.
- Base: Cook the shallot and sun-dried tomatoes in the tomato oil for 2 minutes. Add garlic and pepper flakes for 30 seconds, then toast the orzo for 1 minute.
- Simmer: Add broth and milk, scrape the pan, return the chicken on top, cover, and simmer on low 12 to 14 minutes, stirring the orzo twice, until the chicken reaches 165°F (74°C).
- Finish: Remove the chicken, stir in the cream cheese, Parmesan, and spinach until creamy, then slice the chicken over the top and add basil.
Notes
- Stir the orzo every 5 minutes so it doesn’t stick.
- The sauce thickens as it sits, so loosen it with a splash of broth before serving.
- Use gluten-free orzo or rice if you need it gluten-free; add a little extra broth.
Per serving. Nutrition is an estimate.
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Step-by-Step Instructions
Step 1: Sear the Chicken
Pat the chicken very dry and season both sides with the paprika, Italian seasoning, salt, and pepper. Heat the olive oil in your skillet over medium-high until it shimmers. Lay the chicken in and don’t touch it for 4 minutes. That’s how you get a deep golden crust.
Flip and cook 3 more minutes. It doesn’t need to be cooked through yet, because it finishes in the orzo. Move it to a plate.
Step 2: Build the Sauce Base
Lower the heat to medium. Add the sun-dried tomato oil, the shallot, and the chopped tomatoes and cook 2 minutes. Stir in the garlic and red pepper flakes for 30 seconds, just until it smells amazing.
Add the dry orzo and stir it around for a minute so it toasts a little in the oil. This small step gives the orzo a nutty flavor and helps it keep its shape.
Step 3: Simmer the Marry Me Chicken Orzo
Pour in the broth and milk and scrape the bottom of the pan to lift every browned bit. Bring it to a gentle simmer. Nestle the chicken back on top along with any juices from the plate. Cover and cook on low for 12 to 14 minutes, stirring the orzo around the chicken once or twice.
My mistake the first time: I walked away and didn’t stir. The orzo glued itself to the pan. A quick stir every 5 minutes fixes that. The chicken is done at 165°F (74°C).
Step 4: Make It Creamy
Move the chicken back to the plate. Stir the cream cheese and Parmesan into the orzo until it turns silky, then fold in the spinach until it wilts. If it looks thick, add a splash of broth. It thickens more as it sits.
Slice the chicken, lay it over the orzo, and scatter fresh basil on top. If you love creamy chicken dinners, my Creamy Lemon Chicken Piccata is another one to keep in your back pocket.
Frequently Asked Questions
Why Is It Called Marry Me Chicken Orzo?
The story goes that the original creamy sun-dried tomato chicken was so good that whoever tasted it would propose on the spot. This version keeps that sauce and adds orzo, so it becomes a full meal in one pan.
Can I Use Chicken Breasts Instead of Thighs?
Yes. Pound them to an even thickness so they cook at the same speed, and pull them as soon as they hit 165°F (74°C). Breasts dry out faster than thighs, so check them a couple of minutes early.
Can I Make It Without Cream Cheese?
You can use 1/4 cup of heavy cream or 1/3 cup of plain Greek yogurt instead. If you use yogurt, turn the heat off first and stir it in at the end so it doesn’t split.
Is Marry Me Chicken Orzo Good for Meal Prep?
Very good. Portion it into containers and add a splash of broth or milk before reheating, since orzo keeps drinking up liquid in the fridge.
Make-Ahead and Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stove over medium-low with 2 to 3 tablespoons of broth or milk, stirring until creamy again. In the microwave, cover and heat in 1-minute bursts.
- Freezer: Creamy orzo turns a little grainy after freezing, so I don’t recommend it. Cook the chicken ahead and freeze that instead, for up to 3 months.
DisclaimerNutrition information is an estimate calculated from the ingredients listed and will vary with the brands and portion sizes you use. This recipe is shared for general information and is not medical or dietary advice, so please check with your doctor or a registered dietitian if you have specific health needs.
Hi, I’m Olivia
I make easy, lighter comfort food that still tastes like Sunday dinner. Every recipe here is tested in my own kitchen.
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