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
Units
Scale
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
