Marry Me Chicken Orzo (Print)
Creamy chicken and orzo with sun-dried tomatoes, garlic, and fresh herbs in a rich Parmesan sauce. Ready in 40 minutes.
# What You 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 cheese for serving
# How To Make It:
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 the sauce is creamy. Stir orzo occasionally to prevent sticking; add a splash 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 -
- This dish transforms humble ingredients into something that feels like a restaurant quality meal but comes together in under 40 minutes.
- The sauce creates this luxurious coating on the orzo that makes every bite feel indulgent without requiring any fancy techniques.
02 -
- The orzo continues absorbing liquid even after you turn off the heat so do not let it get too thick during cooking.
- Keep stirring while the orzo simmers because those little pasta shapes love to stick to the bottom of the pan.
03 -
- Pound your chicken to an even thickness so it cooks at the same rate and stays juicy throughout.
- Use a wide skillet with a tight fitting lid because the even heat distribution prevents the orzo from sticking.