Description

Marry Me Chicken Orzo is a creamy, flavorful one-pan dish featuring tender chicken breasts cooked to perfection and served over a rich orzo pasta with sun-dried tomatoes, garlic, and spinach, all finished with browned butter and Parmesan cheese. This dish is perfect for a comforting dinner that combines savory herbs, a hint of heat from red pepper flakes, and a luxurious creamy texture.

Ingredients

Butter and Oil

8 tablespoons unsalted butter
2 tablespoons oil

Chicken

2 pounds chicken breast
2 teaspoons kosher salt (for chicken)
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
1/4-1/2 teaspoon black pepper

Vegetables and Aromatics

3 large shallots, diced
10 ounces sun-dried tomatoes, drained and chopped
14 cloves garlic, minced
Zest of 1 lemon
5 ounces fresh spinach, stems removed & chopped

Pasta and Liquids

2 cups orzo (300g)
1 cup white wine (or substitute chicken stock)
3 cups chicken stock
1/2 cup heavy cream (120 ml)

Seasonings and Garnishes

4 tablespoons tomato paste
2 teaspoons kosher salt (for orzo mixture)
1/2-1 teaspoon red pepper flakes (optional, to taste)
3-5 ounces Parmesan cheese, grated
Fresh lemon juice (for garnish, optional)
Fresh parsley (for garnish, optional)

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Instructions

Brown Butter: In a light-colored pan, melt the unsalted butter over medium heat, stirring occasionally. Allow it to brown until it develops a nutty aroma and color, being careful not to burn it. Once browned, transfer the butter to a separate container to cool.
Cook the Chicken: Season the chicken breasts generously on all sides with kosher salt, Italian seasoning, smoked paprika, and black pepper. Heat oil in the same pan and cook the chicken in a single layer for 4-5 minutes per side until the internal temperature reaches 165°F. Avoid overcrowding by working in batches if needed. Set the cooked chicken aside to rest before slicing.
Prepare Orzo Base: Add about 2 tablespoons of the cooled browned butter back into the pan and reduce the heat to medium-low. Sauté the diced shallots, chopped sun-dried tomatoes, and tomato paste with 2 teaspoons of kosher salt until the shallots soften and the tomato paste darkens, about 4-5 minutes.
Toast the Orzo and Aromatics: Stir in the dry orzo and toast for 1-2 minutes. Add minced garlic, lemon zest, and optional red pepper flakes. Cook until the garlic is fragrant, about 1 minute.
Deglaze and Cook Pasta: Pour in the white wine and stir until it is mostly absorbed, cooking for 2-3 minutes to evaporate the alcohol. Then add the chicken stock and bring the mixture to a boil. Let the orzo cook until al dente, following package directions.
Finish the Sauce: Lower the heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese in small handfuls, stirring thoroughly after each addition until the cheese melts and creates a creamy sauce. Add the chopped spinach and stir until wilted.
Final Touch: Stir in the remaining browned butter to enrich the sauce with a glossy finish and a nutty flavor. Slice the rested chicken and serve it atop the creamy orzo. Garnish with fresh parsley and a squeeze of lemon juice if desired.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of broth or in the microwave. Freezing leftovers is not recommended.

Notes

Use a light-colored pan for browning butter so you can easily monitor its color.
Cooking chicken in batches helps prevent overcrowding and ensures even cooking.
White wine can be substituted with chicken stock if preferred.
Adjust red pepper flakes according to your spice tolerance.
Do not freeze leftovers as cream-based dishes may separate upon thawing.
Use freshly grated Parmesan for the best flavor and melting quality.
Let the chicken rest before slicing to retain juices and keep it tender.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American