Marry Me Chicken Orzo (Printable)

Creamy orzo with tender chicken, sun-dried tomatoes, and fresh herbs—a romantic dinner ready in 40 minutes.

# Ingredient List:

→ 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 (optional)
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

# Steps:

01 - Season both sides of the chicken breasts with salt, black pepper, and dried Italian herbs, pressing gently to help the seasoning adhere.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and cover loosely with aluminum foil to rest.
03 - Reduce heat to medium. In the same skillet, melt butter, then add minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add sun-dried tomatoes and dry orzo to the skillet, stirring constantly to coat the pasta and toast for 1 minute.
05 - Pour in chicken broth and heavy cream, stirring well and scraping up any browned bits from the bottom of the skillet to incorporate the fond.
06 - Add grated Parmesan cheese, red pepper flakes (if using), dried thyme, and a pinch each of salt and pepper. Stir until cheese melts and sauce begins to thicken slightly.
07 - Nestle the rested chicken breasts back into the skillet, cover with lid, and reduce heat to low. Simmer for 12-15 minutes, stirring orzo occasionally to prevent sticking. Add additional chicken broth one tablespoon at a time if the sauce becomes too thick. Cook until orzo is al dente and sauce is creamy.
08 - Remove skillet from heat and let rest uncovered for 2-3 minutes to allow sauce to thicken further. Garnish with chopped fresh basil and additional Parmesan cheese before serving.

# Expert Tips:

01 -
  • The sauce develops this incredible velvety richness that feels restaurant-quality but comes together in one pan
  • Sun-dried tomatoes add this sweet, concentrated burst of flavor that balances the cream perfectly
  • Its the kind of dish that makes people pause mid conversation and ask what you made
02 -
  • The sauce will thicken considerably as it sits off the heat, so do not panic if it looks slightly loose when you first remove the lid
  • Stirring the orzo frequently during the final simmer is non-negotiable or it will stick to the bottom of the pan
  • If the chicken is done before the orzo, just slice it and return it to the pan in the last few minutes
03 -
  • A splash of white wine added with the broth creates a depth of flavor that makes the dish feel even more special
  • If you want to use grilled shrimp instead of chicken, add them during the last 2 minutes of cooking so they do not become rubbery

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