One Pot Marry Me Chicken Orzo Recipe
There’s something special about a dish that comes together in one pot. It’s easy, comforting, and means fewer dishes to wash—a win in my book. This One Pot Marry Me Chicken Orzo has quickly become a favorite in my house. It’s creamy, packed with flavor, and has just the right amount of richness without feeling too heavy.The first time I made this, I was looking for a way to combine two of my favorite things: juicy, flavorful chicken and creamy orzo pasta. I had already tried the classic Marry Me Chicken recipe, but I wanted something more filling—something that didn’t require making a separate side dish. That’s when I decided to add orzo right into the pan, letting it soak up all the creamy, garlicky, sun-dried tomato goodness.Now, this dish is a regular in my dinner rotation. It’s perfect for busy nights, special occasions, or when I just want something cozy and delicious without spending hours in the kitchen.
Equipment
- Large skillet or Dutch oven (for cooking everything in one pot)
- Cutting board and knife (for prepping ingredients)
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
Ingredients
- 2 boneless, skinless chicken breasts (or 4 boneless thighs)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 tsp red pepper flakes (optional)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 1 tbsp lemon juice (for brightness)
- Salt and black pepper, to taste
Instructions
- Season the chicken with salt, pepper, and paprika.
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Sear the chicken for 4-5 minutes per side, until golden brown.
- Remove from the pan and set aside (it will finish cooking later).
- In the same skillet, add the onions and cook for 2 minutes until soft.
- Add the garlic, sun-dried tomatoes, and red pepper flakes, cooking for another 1 minute.
- Stir in the orzo pasta, coating it in the flavors.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring to a gentle simmer, then reduce heat to low.
- Add the chicken back into the pan, cover, and let cook for 10 minutes, stirring occasionally.
- Check the chicken for doneness (internal temperature should be 165°F/75°C).
- Remove the chicken and let it rest while the orzo finishes cooking.
- Stir in the Parmesan cheese, spinach, and lemon juice.
- Adjust seasoning with salt and black pepper.
- Slice the chicken and serve over the creamy orzo.
- Garnish with extra Parmesan and fresh basil if desired.