Marry Me Chicken Orzo (Printable)
Creamy orzo with tender chicken, sun-dried tomatoes, and fresh herbs in a garlic-parmesan sauce.
# 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 cheese for serving
# Directions:
01 - Season both sides of chicken breasts evenly with salt, pepper, and dried Italian herbs, pressing gently to help spices adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken in the pan and cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil to rest.
03 - Reduce heat to medium. Add butter to the same skillet and melt. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add sun-dried tomatoes and dry orzo to the skillet. Toss continuously for 1 minute to coat the pasta in the flavorful drippings and lightly toast the grains.
05 - Pour in chicken broth and heavy cream, stirring well to combine. Scrape up any browned bits from the bottom of the pan to incorporate the fond into the sauce.
06 - Stir in Parmesan cheese, red pepper flakes, dried thyme, and a pinch of salt and pepper. Continue stirring until cheese melts and sauce begins to thicken slightly.
07 - Return chicken breasts to the skillet, nestling them into the orzo mixture. Cover with lid and reduce heat to low. Simmer for 12-15 minutes, stirring orzo occasionally to prevent sticking. Add more broth a tablespoon at a time if pasta absorbs all liquid before tender. Cook until orzo is al dente and sauce is creamy.
08 - Remove skillet from heat and let the dish rest for 2-3 minutes to allow sauce to thicken further. Garnish generously with chopped fresh basil and additional Parmesan cheese before serving hot.
# Expert Tips:
01 -
- The creamy sauce hugs every grain of orzo like a warm embrace, making it impossible to stop at just one serving
- Sun-dried tomatoes bring an intense burst of umami that makes store-bought pasta sauce taste completely forgettable
02 -
- Resist the urge to stir the orzo constantly while it simmers—this releases too much starch and makes the texture gummy
- The sauce will continue thickening as it rests, so do not worry if it looks slightly thinner than you want when you first remove it from heat
03 -
- Pound the chicken breasts to even thickness before cooking so they finish at the same time
- Keep the orzo moving occasionally while it simmers, but gently—vigorous stirring makes the sauce gummy