Marry Me Chicken Orzo
Introduction
I first made this Marry Me Chicken Orzo on a rainy evening when I needed something warm, comforting, and a little bit dramatic to lift everyone’s spirits. The kitchen filled with the scent of garlic and sun-dried tomatoes as the sauce simmered, and my family gathered around the stove, drawn by the bright, creamy aroma. I remember breaking crusty bread into the bowl and watching the orzo soak up that silky tomato-parmesan sauce. It felt like a small celebration at home.
This dish is special to me because it turns a simple weeknight dinner into something that tastes indulgent but is surprisingly easy to pull together. If you enjoy the flavor of Marry Me Chicken but want it with tender pasta instead of pasta ribbons, this one-pan orzo version is made for you. For another comforting twist on similar flavors try this Marry Me Chicken Pasta Bake recipe I reference often.
What Makes This Recipe Special
This recipe combines pan-seared chicken with a rich, creamy tomato sauce studded with sun-dried tomatoes and fragrant herbs, all finished with tender orzo that soaks up every drop. Key benefits:
- Quick to make on busy nights, about 35 to 40 minutes from start to finish.
- Family-approved comfort food with a restaurant feel.
- One-pan version means fewer dishes and maximum flavor. You will love it for the creamy sauce, bright tomato notes, and the satisfying texture of orzo.
Ingredients You’ll Need
For the Chicken
- 1 1/2 pounds (700 g) boneless skinless chicken thighs or breasts, patted dry and cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning
- 2 tablespoons olive oil
For the Sauce
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (about 1 cup)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup (120 g) sun-dried tomatoes packed in oil, drained and chopped (reserve a little oil for cooking if desired)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) chicken stock or low-sodium broth
- 1 cup (240 ml) heavy cream or half-and-half for a lighter version
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 1 teaspoon crushed red pepper flakes, optional for heat
- Salt and black pepper to taste
For the Orzo and Finish
- 1 1/2 cups (270 g) dry orzo pasta
- 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley for garnish
- Lemon wedges for serving, optional
Notes on ingredients and substitutions:
- Use chicken thighs for juicier results; breasts are leaner and still delicious.
- Swap heavy cream for coconut cream to make a dairy-free version, then reduce parmesan or replace with nutritional yeast.
- Gluten-free orzo works if you need a gluten-free meal.
For a flavor cousin to this dish, I sometimes consult this recipe for ideas: Tuscan chicken meatballs and orzo.
How to make Marry Me Chicken Orzo
Step 1: Season and brown the chicken
- Sprinkle the chicken pieces with salt, pepper, and oregano. Heat the olive oil in a large deep skillet or sauté pan over medium-high heat.
- Add the chicken in a single layer and sear for 3 to 4 minutes per side until golden brown but not fully cooked. Remove chicken to a plate. The edges should be golden and the center slightly underdone.
Step 2: Soften aromatics and sun-dried tomatoes
- Reduce heat to medium. Add butter to the same pan. Once melted, add the chopped onion and cook 4 to 5 minutes until translucent and soft.
- Stir in garlic and chopped sun-dried tomatoes and cook 1 minute until fragrant.
Step 3: Build the sauce
- Pour in the crushed tomatoes and chicken stock, scraping up any browned bits. Bring to a gentle simmer and cook 5 minutes to meld flavors.
- Stir in the cream, Parmesan, and red pepper flakes if using. The sauce should look slightly thick and silky. Taste and adjust seasoning with salt and pepper.
Step 4: Add orzo and chicken, simmer to finish
- Stir in the dry orzo, pushing it into the sauce so it is submerged. Return the seared chicken to the pan, nestling pieces into the sauce. Cover and reduce heat to medium-low. Simmer 12 to 15 minutes, stirring once halfway, until orzo is tender and chicken reaches an internal temperature of 165 F (74 C). If the sauce thickens too much before the orzo is done, add 1/4 cup hot water or broth at a time.
Step 5: Finish and serve
- Stir in chopped basil and parsley, and adjust seasoning. Sprinkle more Parmesan on top and squeeze a little lemon juice for brightness if desired. Serve hot, spooning the creamy orzo and chicken into bowls.
Visual cues: the sauce should be glossy and coat the back of a spoon. Orzo should be tender but slightly al dente, not mushy. Chicken pieces should be opaque throughout.
Tips & Recipe Variations
- Use a heavy-bottomed skillet or a wide sauté pan for even cooking.
- Pat chicken dry to get a good sear. Dry meat browns better.
- If you prefer a thinner sauce, add up to 1/2 cup extra chicken stock while simmering.
- Vegetarian option: Replace chicken with seared firm tofu or roasted cauliflower florets and use vegetable broth.
- Gluten-free option: Use gluten-free orzo or small gluten-free pasta.
- Dairy-free option: Use full-fat coconut milk and omit Parmesan or add nutritional yeast.
- To meal prep: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
- To freeze: Freeze portions without fresh parsley for up to 2 months. Thaw overnight in the fridge and reheat slowly.
How to Serve
- Serve with a crisp green salad, garlic bread, or roasted vegetables like asparagus or broccoli.
- Garnish with extra grated Parmesan, chopped parsley, and a lemon wedge for brightness.
- For wine pairings, try a light-bodied red like Pinot Noir or a rich white like Chardonnay.
- Estimated serving size: serves 4. Approximate calories per serving depend on ingredient choices but average around 600 to 700 kcal with heavy cream and parmesan.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Prepare through Step 4, cool, then refrigerate for up to 24 hours. Reheat on the stove with a splash of broth and finish with fresh herbs.
Q: Can I freeze the leftovers?
A: You can freeze portions for up to 2 months. Thaw overnight and reheat gently with added liquid.
Q: What can I use instead of sun-dried tomatoes?
A: Roasted red peppers add sweetness and smokiness. You can also use chopped cherry tomatoes but cook them a bit longer to break down.
Q: How do I prevent the dish from becoming watery?
A: Let the sauce reduce to a glossy consistency before adding orzo. If you add too much liquid, simmer uncovered a few extra minutes to concentrate flavors.
Q: Can I make this vegetarian or dairy-free?
A: Yes. Use firm tofu or roasted vegetables for protein and coconut milk or a plant-based cream with nutritional yeast for savory umami.
Review
This recipe wowed my whole family. The sauce was silky and full of flavor, and the orzo soaked up every bit. It felt like a special dinner but was easy enough for a weeknight. We will definitely make this again.
Conclusion
I hope this Marry Me Chicken Orzo becomes one of your go-to comfort meals. It brings together simple ingredients into a creamy, flavorful dish that feels special yet is straightforward to prepare. If you want to see another one-pan take on the dish for inspiration, check out this version at One-Pan “Marry Me” Chicken Orzo – Kalejunkie. For a slightly different one-pot approach, this Marry Me Chicken Orzo {One Pot Recipe} also has ideas worth trying.
Please try it and tell me how it turned out, any tweaks you made, or what you paired it with. Happy cooking!
Marry Me Chicken Orzo
Ingredients
Method
- Sprinkle the chicken pieces with salt, pepper, and oregano. Heat the olive oil in a large deep skillet or sauté pan over medium-high heat.
- Add the chicken in a single layer and sear for 3 to 4 minutes per side until golden brown but not fully cooked. Remove chicken to a plate.
- Reduce heat to medium. Add butter to the same pan. Once melted, add the chopped onion and cook for 4 to 5 minutes until translucent and soft.
- Stir in garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and chicken stock, scraping up any browned bits. Bring to a gentle simmer and cook for 5 minutes to meld flavors.
- Stir in the cream, Parmesan, and red pepper flakes if using. The sauce should look slightly thick and silky. Taste and adjust seasoning with salt and pepper.
- Stir in the dry orzo, pushing it into the sauce so it is submerged. Return the seared chicken to the pan, nestling pieces into the sauce.
- Cover and reduce heat to medium-low. Simmer for 12 to 15 minutes, stirring once halfway, until orzo is tender and chicken reaches an internal temperature of 165 F (74 C).
- If the sauce thickens too much before the orzo is done, add 1/4 cup hot water or broth at a time.
- Stir in chopped basil and parsley, and adjust seasoning. Sprinkle more Parmesan on top and squeeze a little lemon juice for brightness if desired.
- Serve hot, spooning the creamy orzo and chicken into bowls.
Notes
- Crab Macaroni and Cheese – Ultra Creamy Seafood Mac & Cheese Recipe - December 13, 2025
- Flavorful Indian Potato Masala - December 11, 2025
- Juicy Roasted Chicken with Asparagus and Green Olives - December 11, 2025
