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Rich, creamy, and full of garlicky sun-dried tomato flavor, this Marry Me Chicken Orzo has tender chicken, orzo, spinach, and plenty of Parmesan in every bite. The orzo cooks right in the sauce, which is my favorite part because it makes everything extra creamy without any heavy cream. A squeeze of lemon at the end brightens the sauce, and the whole dinner comes together in one pan in about 35 minutes.
This is the kind of chicken dinner I make when I want something cozy and a little more special than just chicken and veggies, but I still need it to be easy enough for a weeknight. The sun-dried tomatoes, garlic, and Parmesan, give every bite plenty of flavor, while the chicken, orzo, and spinach make it feel like a complete meal.
It’s creamy and comforting without bring overly rich, and everything comes together in one skillet in about 35 minutes.
How I Make Creamy Marry Me Chicken Orzo Without Heavy Cream
The orzo cooks right in the skillet with the chicken broth and milk, so you don’t need heavy cream to get a creamy sauce. As the orzo simmers, it releases starch into the liquid, naturally thickening the sauce while absorbing the flavor from the garlic, tomato paste, and browned bits left behind by the chicken.
Parmesan brings everything together at the end and adds even more creaminess. I finish it with a little lemon juice to balance the richness and brighten up the cream sauce.
Here’s why I think you’ll love it:
- It’s a complete, balanced meal. Each serving has 40 grams of protein, a few grams of fiber and veggies right in the dish.
- Everything cooks in one pan. The chicken, orzo, vegetables, and sauce all come together in the same skillet, so you don’t need to make a separate side unless you want one. I’ll often add a simple salad or some cottage cheese cheesy bread if I want something extra.
- It’s on the table in about 35 minutes. The bite-size chicken cooks quickly, and the orzo becomes tender in about 12 to 14 minutes.
- You decide how spicy it gets. A small amount of red pepper flakes adds a touch of heat without making the dish especially spicy. Leave them out for a milder version or add more.
Ingredient Notes
Most of these ingredients are flexible, but a few choices will change the flavor and consistency of the sauce. Here’s what I use and what you can swap:
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chicken: I usually use boneless, skinless chicken breasts, but thighs work too and stay especially juicy.
- Orzo: Regular dry orzo works best because this recipe was tested around its cooking time and liquid absorption. Whole-wheat orzo, chickpea orzo and other pasta shapes will work but may need the liquid and cook time adjusted.
- Spinach: Baby spinach wilts quickly in the sauce. Chopped kale also works, but give it a few extra minutes to soften.
- Sun-dried tomatoes: I prefer oil-packed sun-dried tomatoes because they’re softer, easier to chop, and give you flavorful oil to use for cooking the chicken.
- Oil: I use a tablespoon of oil from the sun-dried tomato jar to carry even more of that flavor into the dish. Regular olive oil works too.
- Chicken broth: I prefer low-sodium chicken broth because the sun-dried tomatoes and Parmesan already add salt. Chicken stock or vegetable broth also works.
- Garlic: Fresh garlic gives the sauce the best flavor. I like to grate it with a microplane so it melts right into the sauce, but jarred minced garlic works too.
- Milk: I recommend at least 2% milk because it gives the sauce enough richness without needing heavy cream. Whole milk makes it even creamier. A plain unsweetened nondairy milk can work, but the sauce will turn out a little thinner.
- Parmesan cheese: Freshly grated or shredded Parmesan melts more smoothly than the shelf-stable grated kind. Pecorino Romano also works, but it has a saltier, sharper flavor.
- Lemon juice: This brightens the creamy sauce without making it taste lemony. Start with 1 teaspoon, then taste and add more if preferred.
How to Make Marry Me Chicken Orzo
Everything comes together in one skillet, with each step building more flavor. Here’s how I make it:
- Cook the chicken: Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and season with a pinch of salt and pepper. Cook undisturbed for 2 to 3 minutes, then stir occasionally and cook for another 2 to 4 minutes, until lightly browned and almost cooked through.
- Cook the garlic and tomato paste: Reduce the heat to medium-low. Add the garlic and tomato paste, then cook for 1 to 2 minutes, until the garlic smells fragrant and the tomato paste darkens slightly.
- Add the orzo: Pour in the chicken broth and milk, add sun-dried tomatoes and then stir in the dry orzo. Scrape the bottom of the skillet to loosen the browned bits left behind by the chicken.
- Let it simmer: Bring everything to a simmer, then reduce the heat to low. Cook uncovered for 12 to 14 minutes, stirring frequently, until the orzo is tender and most of the liquid has thickened.
- Add the vegetables and seasonings: Stir in the spinach, salt, pepper, and red pepper flakes. Continue cooking until the spinach wilts.
- Finish your marry me chicken orzo: Stir in the Parmesan and lemon juice, then taste and adjust the seasonings. I like to serve it right away with extra Parmesan and red pepper flakes on top.
jamie’s tips
My Best Tips for Creamy Chicken Orzo
A few little details really make a difference:
- Cut the chicken into even pieces. Keep the pieces bite-size and about the same size so they cook at the same rate.
- Let the tomato paste darken. Cook it for 1 to 2 minutes before adding the liquids. This deepens the flavor and removes the raw tomato taste.
- Stir more often towards the end. The orzo is more likely to stick as it absorbs the liquid and the sauce thickens. Add another splash of chicken broth if the skillet starts looking dry before the orzo is tender.
- Wait to add the Parmesan. Stir it in after the orzo is tender so it melts into the sauce instead of sticking to the bottom while everything cooks.
Meal Prep and Storage
The orzo continues to absorb the sauce as it sits, so leftovers will be thicker than they were straight from the skillet.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Warm it back up gently on the stovetop or in the microwave in 30-45 second increments. Stir as it reheats and add a splash of broth if needed.
- For meal prep: Portion the orzo into individual containers, but expect it to thicken as it sits. Add a splash of broth or milk before reheating.
- Freezer: I don’t recommend freezing this one. The orzo can become too soft, and the milk-based sauce may separate after thawing.
More One-Pan Chicken Dinners
If you’ve made and loved these Marry Me Chicken Orzo or any other recipe on my blog, please leave a 🌟 star rating and comments below!
One Pan Marry Me Chicken Orzo
Ingredients
- 1 pound chicken, cut into bite size pieces
- 1 tablespoon oil from sun-dried tomatoes, or olive oil
- 3/4 cup chicken broth
- 1 tablespoon tomato paste
- 4 garlic cloves, finely minced or microplaned
- 2 cups 2% milk, or whole milk
- 1 cup dry orzo
- 1/3 cup sundried tomatoes, chopped small
- 2 cups spinach, roughly chopped
- 1/2 cup Parmesan cheese, freshly grated or shredded
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1-2 teaspoons freshly squeezed lemon juice, more to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and season evenly with a pinch of salt and pepper. Cook for 2-3 minutes undisturbed. Cook for an additional 3-5 minutes, stirring occasionally until cooked through.
- Reduce the heat to medium-low and add garlic and tomato paste. Cook for 1-2 minutes until garlic is fragrant and tomato paste begins to darken.
- Next, add the chicken broth, milk, sun-dried tomatoes and orzo, scraping the bottom of the pan to loosen any cooked bits.
- Bring to a simmer and reduce heat to low. Cook uncovered for 12-14 minutes, stirring frequently, until the orzo is tender and most of the thicken has thickened. Note: Make sure to stir frequently especially during the second half of the cooking time to prevent burning. You can add an extra splash of chicken broth if needed.
- Stir in spinach, salt, pepper, and crushed red pepper flakes. Cook until the spinach is wilted.
- Stir in the Parmesan cheese and lemon juice before serving.
- Serve with extra Parmesan cheese and red pepper flakes.
Notes
- Use regular dry orzo. Whole-wheat orzo and other pasta shapes may need a different amount of liquid or cooking time.
- Use 2% or whole milk for the creamiest sauce. Lower-fat milk will still work, but the finished sauce may be a little thinner and less rich.
- Add extra broth if needed. If the skillet starts looking dry before the orzo is tender, stir in a little more chicken broth.
- Leftovers will thicken. Add a splash of milk or chicken broth before reheating to bring the creamy consistency back.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
