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Marry Me Chicken Orzo

A comforting one-pan meal featuring chicken in a creamy tomato sauce with sun-dried tomatoes, served with tender orzo pasta.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless skinless chicken thighs or breasts, patted dry and cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 0.5 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)
  • 0.5 cup sun-dried tomatoes packed in oil, drained and chopped (reserve a little oil for cooking if desired)
  • 1 can crushed tomatoes (14 oz / 400 g)
  • 1 cup chicken stock or low-sodium broth (240 ml)
  • 1 cup heavy cream or half-and-half (for a lighter version)
  • 0.5 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 teaspoon crushed red pepper flakes (optional for heat)
  • to taste salt and black pepper
For the Orzo and Finish
  • 1.5 cups dry orzo pasta (270 g)
  • 2 tablespoons chopped fresh basil (or 1 teaspoon dried basil)
  • 2 tablespoons chopped fresh parsley for garnish
  • to taste lemon wedges for serving (optional)

Method
 

Preparation
  1. 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.
  2. 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.
Soften Aromatics and Sun-Dried Tomatoes
  1. 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.
  2. Stir in garlic and chopped sun-dried tomatoes and cook for 1 minute until fragrant.
Build the Sauce
  1. 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.
  2. 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.
Add Orzo and Chicken, Simmer to Finish
  1. 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.
  2. 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).
  3. If the sauce thickens too much before the orzo is done, add 1/4 cup hot water or broth at a time.
Finish and Serve
  1. Stir in chopped basil and parsley, and adjust seasoning. Sprinkle more Parmesan on top and squeeze a little lemon juice for brightness if desired.
  2. Serve hot, spooning the creamy orzo and chicken into bowls.

Notes

Use a heavy-bottomed skillet or a wide sauté pan for even cooking. Pat chicken dry to get a good sear. 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. 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.