Creamy one-pan Marry Me Chicken Orzo with spinach and sun-dried tomatoes

One-Pan Marry Me Chicken Orzo

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Creamy one-pan Marry Me Chicken Orzo with spinach and sun-dried tomatoes
Tyffany

One-Pan Marry Me Chicken Orzo

This One-Pan Marry Me Chicken Orzo combines tender seasoned chicken, sun-dried tomatoes, spinach, and orzo in a rich Parmesan cream sauce. Ready in about 35 minutes, it is an easy and comforting dinner made entirely in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • For the chicken
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • For the creamy orzo
  • 1 tablespoon unsalted butter
  • 1 small shallot or yellow onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup oil-packed sun-dried tomatoes drained and sliced
  • 1 1/2 cups dry orzo pasta
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • For serving
  • Chopped fresh basil or parsley
  • Extra grated Parmesan cheese
  • Crushed red pepper flakes optional

Equipment

  • Large deep skillet with lid
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Instant-read thermometer

Method
 

  1. Season the chicken
  2. Place the chicken pieces in a bowl. Add the Italian seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until the chicken is evenly coated.
  3. Brown the chicken
  4. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through. The chicken must reach an internal temperature of 165°F. Transfer it to a clean plate.
  5. Cook the aromatics
  6. Reduce the heat to medium and melt the butter in the same skillet. Add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic and sun-dried tomatoes and cook for another minute.
  7. Toast the orzo
  8. Add the dry orzo, oregano, and optional red pepper flakes. Cook for 1 to 2 minutes, stirring frequently, until the orzo is lightly toasted and coated with the butter.
  9. Cook the orzo
  10. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender. Add a small amount of warm broth if the mixture becomes too dry.
  11. Make the sauce creamy
  12. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Cook for 1 to 2 minutes, stirring gently, until the cheese has melted and the sauce is creamy.
  13. Add the spinach and chicken
  14. Add the baby spinach and stir until wilted. Return the cooked chicken and its collected juices to the skillet. Cook for another 2 minutes, until everything is thoroughly heated.
  15. Finish the dish
  16. Stir in the lemon juice. Taste and adjust the salt, pepper, or red pepper flakes. Remove the skillet from the heat and let the orzo rest for 3 minutes so the sauce can thicken.
  17. Garnish and serve
  18. Garnish with fresh basil or parsley and additional Parmesan. Serve immediately while the orzo is warm and creamy.

Notes

Use dry orzo pasta and do not rinse it. Its starch helps thicken the creamy sauce.
Use sun-dried tomatoes packed in oil for the best texture. Drain them before slicing.
Stir the orzo frequently because it can stick to the bottom of the skillet.
The chicken must reach an internal temperature of 165°F before serving.
The sauce will continue to thicken while the dish rests. Add a splash of warm chicken broth if it becomes too thick.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or milk.