Description

This One Pot Marry Me Chicken Orzo recipe is your new weeknight hero. It’s incredibly easy, packed with flavor, and comes together in one pot, meaning less cleanup for you! Perfect for busy evenings or when you want a delicious, satisfying meal without the fuss. We believe cooking should be fun, simple, and stress-free, with recipes designed for beginners to follow confidently. Imagine tender chicken, creamy orzo, and bright sun-dried tomatoes all mingling in a rich sauce. This dish is so good, it’s sure to become a family favorite.

Ingredients

2 boneless, skinless chicken breasts
1 cup orzo pasta
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tbsp olive oil
3 garlic cloves, minced
⅓ cup sun‑dried tomatoes, roughly chopped
2 cups fresh spinach leaves
Salt, to taste
Pepper, to taste
1 tsp Italian herbs (e.g. oregano, basil, thyme)

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Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Season chicken breasts with salt, pepper, and Italian herbs; sear until golden brown on both sides (about 3–4 minutes per side), but not fully cooked. Remove and set aside.
In the same pot, add minced garlic and sun‑dried tomatoes; sauté until fragrant (1–2 minutes).
Add orzo pasta and chicken broth; stir, scrape up browned bits, bring to a simmer.
Cover and cook per orzo package directions (about 8–10 minutes) until al dente.
Stir in heavy cream and grated Parmesan until sauce is silky and thickened.
Add spinach; stir until wilted.
Nestle the seared chicken back in and cook another 3–5 minutes until chicken is fully cooked and flavors meld.
Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

Ensure chicken is cooked through by checking the internal temperature reaches 165°F (74°C).
For a spicier kick, add a pinch of red pepper flakes with the garlic.
If you don’t have fresh spinach, frozen spinach can be used, thawed and squeezed dry.

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