Save My neighbor brought this over on a Tuesday night when I'd had the kind of day that made me forget what dinner even was. One bite of that creamy, sun-dried tomato-spiked orzo with the golden chicken on top and I understood why she called it Marry Me Chicken. The name felt silly until I tasted it. Now I make it whenever I want something that feels like a warm hug but looks like I spent hours in the kitchen.
I made this for my in-laws the first time they visited our new place. I was nervous, so I kept stirring the orzo too much and nearly turned it to mush. But the smell of garlic and thyme filled the kitchen, and by the time I plated it with fresh basil on top, everyone was already hovering around the stove. My mother-in-law asked for the recipe before she even finished her first serving.
Ingredients
- Boneless, skinless chicken breasts: These sear beautifully and stay tender when simmered in the creamy orzo, just make sure to pat them dry before seasoning so you get that golden crust.
- Salt, black pepper, and Italian seasoning: Simple but essential for building flavor from the start, and the Italian seasoning ties everything together with oregano and basil notes.
- Olive oil: Use a good quality one for searing the chicken, it adds a subtle richness and helps develop those browned bits that make the sauce sing.
- Yellow onion: Finely chopped so it melts into the sauce and adds a sweet, savory base without chunky pieces.
- Garlic cloves: Freshly minced is key, it blooms in the pan and perfumes the whole dish with that unmistakable warmth.
- Sun-dried tomatoes: Oil-packed ones are worth it, they bring tangy sweetness and a chewy texture that contrasts the creamy orzo.
- Orzo pasta: This rice-shaped pasta is perfect for one-pot cooking, it absorbs the broth and cream while staying tender and plump.
- Low-sodium chicken broth: Gives you control over the saltiness and keeps the sauce from becoming too intense, plus it adds body to the orzo.
- Heavy cream: This is what makes the sauce luscious and cling to every grain of orzo, don't skimp or it won't have that silky richness.
- Freshly grated parmesan cheese: The real stuff melts smoothly and adds a nutty, salty finish that pre-grated just can't match.
- Crushed red pepper flakes: Optional but wonderful if you like a little heat to balance the richness of the cream.
- Fresh thyme leaves: They add an earthy, floral note that makes the whole dish smell like an Italian grandmother's kitchen.
- Baby spinach leaves: Stir them in at the end and they wilt into the sauce, adding color and a hint of freshness.
- Fresh basil and extra parmesan: For garnish, because a sprinkle of green and a little more cheese makes everything feel complete.
Instructions
- Season and sear the chicken:
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on each side, about 4 to 5 minutes per side, then remove and set aside.
- Build the aromatic base:
- In the same pan, add the chopped onion and sauté until softened and translucent, about 2 to 3 minutes. Toss in the minced garlic and sliced sun-dried tomatoes, stirring for another minute until fragrant.
- Toast the orzo:
- Stir in the orzo and let it toast lightly for about a minute, this helps it hold its shape and adds a subtle nutty flavor. You'll hear it sizzle and see it turn just slightly golden.
- Add the liquids:
- Pour in the chicken broth and heavy cream, stirring well and scraping up any browned bits from the bottom of the pan. Those bits are pure flavor and they'll dissolve into the sauce.
- Simmer with the chicken:
- Nestle the seared chicken breasts back into the orzo mixture, lower the heat to medium, and cover the pan. Let it simmer for 12 to 15 minutes, stirring the orzo occasionally, until the pasta is al dente and the chicken is cooked through.
- Finish the sauce:
- Remove the chicken to a plate and stir in the parmesan cheese, red pepper flakes, thyme, and spinach. Keep stirring until the spinach wilts and the sauce becomes creamy and glossy.
- Serve:
- Slice the chicken and return it to the pan or arrange it on top of the orzo. Garnish with fresh basil and a generous sprinkle of extra parmesan before serving.
Save The first time I served this to friends, one of them joked that it should come with a warning label. We laughed, but then she texted me two days later saying she'd already made it twice. That's when I realized this recipe wasn't just dinner, it was the kind of thing people remember and crave and ask you to make again.
Ingredient Swaps and Variations
If you want to lighten it up, use half-and-half instead of heavy cream, you'll still get a creamy sauce just with a bit less richness. Roasted red peppers work beautifully in place of sun-dried tomatoes if you prefer something sweeter and less tangy. I've also used chicken thighs instead of breasts, they stay even more tender and add a little extra flavor from the dark meat.
Pairing and Serving Suggestions
This dish pairs perfectly with a crisp white wine like Pinot Grigio or Sauvignon Blanc, the acidity cuts through the cream and balances the richness. Serve it with a simple arugula salad dressed in lemon and olive oil, or some crusty bread to soak up every last bit of sauce. If you're feeding a crowd, double the recipe and use a Dutch oven, it scales up beautifully.
Storage and Reheating Tips
Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day when the flavors have had time to meld. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to bring the sauce back to life. The orzo can soak up liquid as it sits, so don't be shy about loosening it up.
- Freeze individual portions in freezer-safe containers for up to two months, just thaw overnight in the fridge before reheating.
- Avoid microwaving on high heat or the cream can separate, use medium power and stir halfway through.
- If the chicken dries out, slice it thin and stir it back into the orzo with a little extra cream or butter.
Save This recipe has become my go-to when I want to feel like a great cook without actually working that hard. It's comforting, impressive, and every single time, someone asks for seconds.
Recipe FAQs
- → What type of pasta is used in this dish?
Orzo, a rice-shaped pasta, is used to create a creamy, textured base that absorbs the sauce beautifully.
- → Can I use a different cut of chicken?
Boneless, skinless chicken breasts are preferred for even cooking, but thighs can be substituted for a juicier texture.
- → How do sun-dried tomatoes affect the flavor?
Sun-dried tomatoes add a tangy, concentrated sweetness that enhances the savory and creamy elements of the dish.
- → Is it possible to make this dish spicier?
Yes, adding crushed red pepper flakes introduces a subtle heat that balances the richness.
- → What is the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of broth or cream to restore moisture and creaminess.
- → Can I substitute orzo for another pasta?
Small pasta shapes like acini di pepe or couscous can be used, but cooking times may vary slightly.