Tender chicken breasts paired with a creamy sun-dried tomato sauce and hearty orzo is such a good combination, it’ll make you want to marry the person who made it for you! Introducing my One-Pan “Marry Me” Chicken Orzo, an easy, delicious take on the classic “Marry Me” chicken. This dish is the perfect weeknight dinner: it comes together with just one pan and and in a matter of minutes, making it the perfect cozy and comforting weeknight dinner.
Friends, have you heard of “marry me” chicken? Rumor has it that it began with Ina Garten’s “Engagement Roast Chicken,” but since then, it has been recreated hundreds of times. The lore behind this recipe is that it’s so good, that if you make it for you boyfriend, he will want to marry you. Who knows if that’s actually true, but one thing that is true? This recipe is DELICIOUS!
My take on the classic “marry me” chicken pairs it with one of my favorite ingredients: orzo! Orzo is a thin, rice-like pasta that can be a little easier to digest than traditional pasta. And, when paired with this creamy, sun-dried tomato sauce and chunks of tender chicken, it is truly an unbeatable combination. Talk about comfort food! This recipe is so warm and cozy, and I love making it on a cold night to instantly warm me up!
What You Need to Make This Creamy Chicken Orzo
- Chicken Breast: Boneless, skinless chicken breast is the key to making this recipe!
- Olive Oil: To cook the chicken, I like to choose a better-for-you oil such as olive oil.
- Garlic: I always recommend using fresh garlic, whenever possible. The flavor is truly unbeatable!
- Sun-Dried Tomatoes: Make sure that the sun-dried tomatoes are packed in oil, so that they have the best flavor.
- Seasonings: To perfectly season this chicken, we’ll be using a blend of italian seasoning, paprika, kosher salt, and ground black pepper.
- Orzo: Orzo is a short-cut pasta that looks like a large grain of rice. It’s a delicious form of pasta to eat when you don’t want to feel super full and sluggish!
- Chicken Broth or Water: While I love using chicken broth to add flavor to the orzo, you can also use water, if you prefer.
- Full-Fat Coconut Milk or Heavy Cream: I prefer to use full-fat coconut milk to keep this recipe dairy-free, but heavy cream also works well, here.
- Fresh Spinach: Spinach is packed with vitamins and minerals and is the perfect way to sneak extra veggies into this recipe.
- Parmesan Cheese: There is nothing better than taking a bite of creamy, cheesy pasta, and freshly grated parmesan cheese is the perfect addition to this recipe!
How to Make This Perfect One-Pan Chicken Dish
To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
Heat a skillet, on the stove, over medium heat, and add in the oil. Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook. Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
Then, add in the orzo and broth and stir well. Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn’t stick to the bottom of the pan.
Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted. Finally, add in the freshly-grated parmesan cheese and stir one last time.
Once it’s done, remove it from the heat, serve it immediately, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Gayle McLeod
Ingredients
- 1.5 Pounds Boneless, Skinless Chicken breast, cut into cubes
- 2 Tablespoons Olive Oil
- 4-5 Cloves Garlic, mashed
- ¾ Cup Sun-Dried Tomatoes , packed in oil and drained
- 2 Teaspoons Italian seasoning
- 2 Teaspoons Paprika
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 Cup Orzo
- 2 ¾ Cups Chicken Broth or Water
- ¾ Cup Full-Fat Coconut Milk or Heavy Cream
- 2 Large Handfuls Fresh Spinach
- ¾ Cup Parmesan Cheese, freshly grated
Instructions
- To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
- Heat a skillet, on the stove, over medium heat, and add in the oil.
- Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
- Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
- Then, add in the orzo and broth and stir well.
- Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.
- Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.
- Finally, add in the freshly-grated parmesan cheese and stir one last time.
- Once it's done, remove it from the heat, serve it immediately, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
This was amazing… I used chicken thighs instead, added artichoke hearts and kalamata olives and subbed with a non-dairy creamer. My boys LOVED it, it’s definitely part of the rotation!
Yum! I am so happy it turned out well for you, Lisa! Thank you for your review!
We made this last night and it will be going in my recipe book for sure – super easy to throw together and very flavorful! It was a hit with the whole family and there were NO leftovers. Thanks for the recipe!
Woohoo! I am thrilled to hear that, Nicole! Thank you so much for making this recipe!
Made this tonight and added a can of petite cut stewed tomatoes instead of sun dried…it was awesome!
We really liked it here, but I don’t know what I did wrong, there was way too much liquid after the 12 minutes, it was more like a soup. I drained much of the liquid out, the proceed with the cream and spinach and it was really good! Thanks!
Oh no! It sounds like it might have needed to cook down a little longer. I’m glad that it turned out well for you regardless, Joelle!
Absolutely delicious! I mixed up the seasoning (used 1tsp of the 21 Seasoning Salute blend from Trader Joe’s, 1tsp of Herbs de Provence) and it tasted fantastic. Here’s my only question – what’s the best way to reheat it? On low heat in a pan?
Hi Ellie! Yes, I would cover and reheat it on the stove, for about 10 minutes, until it’s cooked through.
We have been making this at least once a month since you posted it. It’s such an easy, delicious, nourishing meal. We like to add a generous spoonful of chopped Calabrian chilis in oil to ours.
That sounds delicious, Katherine! Thank you for your review!
My family loved this! Zero leftovers 😂
I am so happy to hear that, Lauren! Thank you for your review!
Good recipe! I prefer chicken breast tenders (although less healthy). I added a few chopped scallions with the tomatoes, and served with a very light dusting of cayenne pepper for depth. (I also realized halfway through I didn’t have cream, but a little butter substituted fine… it’s still pretty creamy just from the starch!) It was popular.
Will make this again, and probably try some additional variations.
I am so glad that you enjoyed it, Zach! Thank you for your feedback!
Amazing! Followed the instructions to a tee and it was perfection. Immediately going into the regular rotation.
Woohoo! Thanks so much, Alexis!
What an excellent show stopping one pan meal! I made this for a dinner party and all the guests raved about it. Very easy to put together beforehand!
Super easy and delicious! Most ingredients you probably already have. Got lots of compliments on the dish.
I have made this dish a few times and it is always a hit. People now request I make this recipe for them.