Alright, if you’re looking for a dinner that feels special but doesn’t require a lot of fuss, the Marry Me Chicken Orzo {One Pot} Recipe is seriously a game changer. I absolutely love how this dish combines juicy chicken with creamy, cheesy orzo, all cooked in one pot—meaning less cleanup and more time to relax. It’s the kind of recipe that sneaks into your weekly rotation because it’s just that good, and your family will go crazy for it.
When I first tried this recipe, I was amazed by how the sun-dried tomatoes and garlic create this deep, rich flavor that balances perfectly with the tender spinach and Parmesan. And since it’s all made in one pot, it’s a fantastic weeknight meal that feels fancy enough for company but quick enough to pop together after a busy day. Trust me, once you try this Marry Me Chicken Orzo {One Pot} Recipe, you’ll want to keep it in your culinary arsenal!
Why You’ll Love This Recipe
- One Pot Wonder: Saves you time and minimizes cleanup without sacrificing flavor.
- Rich, Creamy Flavor: The combination of sun-dried tomatoes, cream, and Parmesan makes every bite comforting and indulgent.
- Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights or last-minute dinners.
- Customizable: You can swap ingredients easily to suit your taste or dietary preferences.
Ingredients You’ll Need
All the ingredients in this Marry Me Chicken Orzo {One Pot} Recipe work harmoniously to create a creamy, flavorful dish. I recommend grabbing good-quality sun-dried tomatoes in oil—they really elevate the dish and keep it juicy.
- Chicken breast: Using boneless, skinless breasts keeps the dish lean and cooks quickly; I like to chop them into bite-sized pieces.
- Olive oil: You can swap this for the oil from the sun-dried tomato jar for extra flavor.
- Garlic cloves: Fresh, crushed garlic adds that delicious aromatic base that every good recipe needs.
- Sun-dried tomatoes: Drained and packed in oil—they bring a lovely tangy sweetness that’s key for the sauce.
- Oregano: A simple herb that pairs beautifully with chicken and tomatoes.
- Paprika: Adds a smoky warmth; you can use sweet or smoked based on your preference.
- Orzo: This tiny rice-shaped pasta cooks quickly and soaks up all the delicious sauce.
- Hot chicken stock: Using hot stock helps the orzo cook evenly and adds savory depth.
- Double cream: Heavy cream works just as well to make the sauce luxuriously smooth.
- Parmesan: Freshly grated is best for that nutty, salty finish.
- Spinach: Fresh leaves add a pop of color and a healthy, tender bite.
- Freshly ground black pepper: Essential for seasoning at the end and balancing flavors.
Variations
I love tweaking this Marry Me Chicken Orzo {One Pot} Recipe depending on what’s in my fridge or who I’m cooking for. Feel free to make it your own and turn it into a family favorite with a twist.
- Chicken Thighs Instead of Breast: I’ve tried this with thighs, and while they take a little longer to cook, they add extra juiciness and flavor.
- Vegetarian Version: Swap chicken for mushrooms or artichoke hearts and use vegetable stock for a delicious veggie-friendly option.
- Spice It Up: I sometimes add a pinch of chili flakes for a gentle kick that pairs wonderfully with the paprika.
- Herb Swap: Fresh basil or thyme instead of oregano freshens it up nicely in spring and summer.
How to Make Marry Me Chicken Orzo {One Pot} Recipe
Step 1: Sear the Chicken
Start by heating the olive oil in a large, deep frying pan over medium heat. Once hot, carefully add your chopped chicken pieces. Cook them for about 5 minutes, stirring occasionally until all sides start to get a lovely golden color. This initial sear locks in the juices and adds beautiful flavor, so don’t rush this step. If your chicken isn’t browning well, your pan might not be hot enough—give it a bit more time to heat up.
Step 2: Build Flavor with Garlic and Sun-Dried Tomatoes
Reduce the heat slightly and add your crushed garlic cloves, drained sun-dried tomatoes, oregano, and paprika directly to the pan. Stir everything together and let it cook gently for 3-5 minutes or until the garlic softens and the tomatoes release their oils. This step fills your kitchen with a delicious aroma and sets the tone for that rich, savory sauce.
Step 3: Add Orzo and Stock, Then Simmer
Pour in the orzo and hot chicken stock, then season with some freshly ground black pepper. Give everything a good stir to mix the ingredients well. Cover the pan with a lid and let it cook for about 10 minutes, stirring occasionally—this ensures the orzo doesn’t stick to the bottom and cooks evenly. Check the orzo occasionally; if it seems too dry and isn’t quite tender, add a splash of water or more stock to finish cooking.
Step 4: Finish with Spinach, Cream, and Parmesan
Turn the heat down to the lowest setting. Add your fresh spinach and pour in the double cream, stirring vigorously until the spinach wilts and the cream is warmed through—this usually takes 1 to 3 minutes. Make sure your chicken is cooked all the way through at this point; the pieces should be firm and white inside with no pink. Finally, turn off the heat and stir in the grated Parmesan for that dreamy, cheesy finish that brings everything together.
Pro Tips for Making Marry Me Chicken Orzo {One Pot} Recipe
- Don’t Rush the Sear: Browning the chicken well adds so much flavor—you’ll thank yourself for taking your time here.
- Use Hot Stock: Adding hot chicken stock helps the orzo cook faster and more evenly without cooling the pan.
- Adjust Liquid as Needed: If the orzo isn’t cooked after the stock is absorbed, just add a little water or more stock—better to add gradually than flood the pan.
- Fresh Is Best: Using fresh spinach and Parmesan makes a noticeable difference—you’ll taste the freshness in every bite.
How to Serve Marry Me Chicken Orzo {One Pot} Recipe
Garnishes
For garnishing, I love a sprinkle of extra grated Parmesan and some freshly chopped parsley or basil right on top. It adds a fresh pop of color and brightness that complements the creamy sauce beautifully. A squeeze of lemon juice also works wonders if you want a bit of zing!
Side Dishes
This one-pot meal is quite filling on its own, but I like to serve it alongside a crisp green salad or some roasted vegetables for extra crunch and nutrition. Crusty garlic bread or warm pita can also be great for soaking up any leftover sauce on the plate.
Creative Ways to Present
For special dinners, I’ve tried plating the Marry Me Chicken Orzo {One Pot} Recipe in elegant shallow bowls with the chicken pieces arranged on top, sprinkled with microgreens for a restaurant vibe. It looks impressive but is honestly so simple to do. Pair it with a glass of crisp white wine, and you’ve got yourself a memorable meal without stress.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge and they keep well for about 3 days. The orzo absorbs a bit more liquid overnight, so the next day you may want to loosen it up with a splash of cream or stock when reheating.
Freezing
Freezing this dish is possible, but because it contains cream and spinach, the texture might change slightly. If you want to freeze, do so before adding the cream and spinach, then add those fresh when reheating for best results.
Reheating
The best way to reheat is gently in a skillet over low heat, stirring occasionally. Add a splash of chicken stock or cream to bring back that creamy texture and keep the chicken nice and tender. Avoid using a microwave if you can, as it tends to dry the dish out.
FAQs
-
Can I use chicken thighs instead of chicken breast in this recipe?
Absolutely! Chicken thighs can add extra juiciness and flavor. Just make sure to adjust the cooking time to ensure they’re fully cooked, as thighs usually take a bit longer than breasts.
-
What can I substitute for double cream?
If you can’t find double cream, heavy cream works perfectly as a 1:1 substitute. It will still create that rich, creamy texture in the sauce.
-
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still hold its shape, similar to al dente pasta. Check it after about 10 minutes of simmering—if it’s still chewy, just add a bit more liquid and keep cooking for a few more minutes.
-
Can I make this recipe ahead of time?
Yes! You can prepare everything up to adding the cream and spinach, then refrigerate the dish. When ready to eat, reheat gently and stir in fresh cream and spinach to keep it vibrant and creamy.
Final Thoughts
This Marry Me Chicken Orzo {One Pot} Recipe is one of those dishes that never fails to impress whether it’s a busy weeknight or a casual dinner party. I love how it feels indulgent without any complicated steps, and it’s always a hit with my family. If you want a recipe that’s straightforward, comforting, and full of flavor, this is definitely one to try — I’m confident you’ll make it again and again!
Print
Marry Me Chicken Orzo {One Pot} Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
Marry Me Chicken Orzo is a comforting one-pot meal featuring tender chicken breast, sun-dried tomatoes, and creamy spinach-infused orzo. This easy-to-make dish combines Mediterranean flavors with a rich, velvety sauce, perfect for a satisfying weeknight dinner.
Ingredients
Chicken and Oil
- 650 g (1.4 lb) Chicken breast (about 4 pieces), Skinless and boneless, chopped
- 1 tbsp Olive oil or oil from sun dried tomatoes jar
Vegetables and Seasoning
- 3 Garlic cloves, peeled and crushed
- 170 g (6 oz) Sun-dried tomatoes (in oil), drained
- 1 tsp Oregano
- 2 tsp Paprika
- 120 g (4 oz) Spinach
- Freshly ground black pepper, to taste
Orzo and Liquids
- 250 g (9 oz) Orzo
- 650 ml (2.75 cups) Hot chicken stock
- 150 ml (0.75 cups) Double cream (or 5 fl.oz heavy cream)
Cheese
- 50 g (2 oz) Parmesan, grated
Instructions
- Cook the chicken: In a large, deep frying pan, heat the oil over medium heat. When hot, add the chopped chicken pieces carefully. Cook for 5 minutes, stirring occasionally, until all sides start to brown and color.
- Add aromatics and spices: Reduce the heat. Add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika to the pan. Stir and cook for 3-5 minutes until the garlic softens and the mixture is fragrant.
- Cook the orzo: Add the orzo, hot chicken stock, and freshly ground black pepper. Stir everything together thoroughly, then cover with a lid. Cook for 10 minutes, stirring occasionally, until the orzo is almost fully cooked and has absorbed much of the liquid.
- Finish with spinach and cream: Turn the heat to the lowest setting. Add the spinach and double cream to the pan and stir well. Cook for 1-3 minutes until the spinach wilts and the cream is heated through. Ensure the chicken is fully cooked at this stage.
- Incorporate Parmesan and serve: Turn off the heat and stir in the grated Parmesan cheese until melted and combined. Serve immediately for a creamy, flavorful dish.
Notes
- Chicken: Boneless, skinless chicken thighs can be used instead of breast for a juicier texture, but increase cooking time to ensure they are fully cooked.
- Stock/Liquid: Depending on orzo brand and pan used, you may need to add extra liquid (water or stock) if the orzo isn’t fully cooked when the liquid is absorbed.
- Double Cream Substitute: Heavy cream can be used in place of double cream—use 150 ml or approximately 5 fl.oz for the sauce.
- Cooking Tip: Stir occasionally during cooking to prevent the orzo from sticking to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 790 kcal
- Sugar: 6 g
- Sodium: 776 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.02 g
- Carbohydrates: 67 g
- Fiber: 6 g
- Protein: 56 g
- Cholesterol: 160 mg
