Marry Me Chicken Orzo (Printable)

Creamy chicken and orzo with sun-dried tomatoes, garlic, and fresh herbs. An easy 40-minute dinner perfect for date night.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
05 - 1 tablespoon olive oil

→ Orzo & Sauce

06 - 3/4 cup dry orzo pasta
07 - 1 tablespoon butter
08 - 2 cloves garlic, minced
09 - 1/2 cup sun-dried tomatoes (in oil), drained and sliced
10 - 1/2 cup chicken broth
11 - 1/2 cup heavy cream
12 - 1/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon red pepper flakes
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper to taste

→ Garnish

16 - 2 tablespoons fresh basil, chopped
17 - Extra Parmesan, for serving

# How-To Steps:

01 - Season the chicken breasts with salt, pepper, and Italian herbs on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
03 - In the same skillet, melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the sun-dried tomatoes and orzo, tossing to coat for 1 minute.
05 - Pour in chicken broth and heavy cream; stir well, scraping up any browned bits from the bottom of the skillet.
06 - Add Parmesan, red pepper flakes, thyme, and a pinch of salt and pepper. Stir to combine thoroughly.
07 - Nestle the chicken breasts back into the skillet, cover, and simmer on low for 12-15 minutes until orzo is al dente and sauce is creamy. Stir occasionally to prevent sticking; add more broth if needed.
08 - Remove from heat and let rest for 2-3 minutes. Garnish with fresh basil and extra Parmesan before serving.

# Expert Advice:

01 -
  • The sun-dried tomatoes create these little bursts of intense flavor that make every bite interesting
  • Everything cooks in one pan, so you get maximum impact with minimal cleanup
  • The sauce naturally thickens as the orzo cooks, creating this velvety texture that clings to everything
02 -
  • The sauce will continue thickening as it rests, so don't panic if it looks slightly thin when you first remove the lid
  • If your orzo absorbs all the liquid before it's fully cooked, add broth in small splashes, not all at once
  • Resist the urge to crank up the heat, or the cream might separate and the orzo will cook unevenly
03 -
  • Pound your chicken to even thickness before seasoning for consistent cooking and more surface area for flavor
  • Keep your orzo stirring occasional but gentle to release starch without breaking the pasta pieces
  • Let the chicken rest under foil while making the sauce so it stays juicy and tender

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