Description
Win everyone over with One-Pan Marry Me Chicken Orzo! This recipe features tender chicken breasts cooked with orzo pasta in a creamy, sun-dried tomato sauce that's irresistible. It's quick to make, packed with flavor, and perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Seasonings and Sauce
- 2 teaspoons garlic, minced
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup dry orzo pasta
- 2 1/2 cups chicken broth
- 1 cup half-and-half, more if needed
- 1 cup grated parmesan cheese
- 1/2 cup fresh basil, chopped
Instructions
- Season the chicken: Season the 1½ pounds of boneless skinless chicken pieces with ½ teaspoon salt and ¼ teaspoon pepper. This will enhance the chicken's flavor before cooking.
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until the chicken is cooked through and no longer pink inside, stirring occasionally for even cooking.
- Add seasonings and sun-dried tomatoes: Stir in 2 teaspoons minced garlic, 1 teaspoon paprika, 2 teaspoons dried Italian seasoning, and 1 cup chopped sun-dried tomatoes. Cook for 2 minutes to allow the flavors to meld and infuse the chicken.
- Add orzo and broth: Stir in 1 cup dry orzo pasta and 2½ cups chicken broth. Bring the mixture to a boil over medium heat.
- Simmer the orzo: Once boiling, lower the heat to a simmer and cover the skillet with a lid. Cook for 10-12 minutes or until the orzo has softened and absorbed most of the broth.
- Add half-and-half: Pour in 1 cup half-and-half and stir to combine. The orzo will soak up the liquid quickly; add more half-and-half if the dish appears too dry to achieve a creamy consistency.
- Finish with cheese and basil: Stir in 1 cup grated parmesan cheese and ½ cup chopped fresh basil until the cheese melts and the basil wilts. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the creamy chicken and orzo immediately, garnished with extra basil or cheese if desired.
Notes
- Use chicken broth low in sodium if watching salt intake.
- Sun-dried tomatoes packed in oil can be drained and rinsed to reduce oiliness.
- Half-and-half can be substituted with heavy cream for richer texture, or milk for lighter dish.
- To make this gluten-free, substitute orzo with gluten-free pasta or quinoa.
- Fresh basil can be replaced with dried basil but use about 1 teaspoon dried instead of ½ cup fresh.
- For extra protein, add cooked spinach or mushrooms during the simmer step.
- Leftovers keep well refrigerated for up to 3 days and reheat gently to avoid drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
