Description
Marry Me Chicken Orzo is a comforting one-pot dish featuring tender chicken breast simmered with garlic, sun-dried tomatoes, and aromatic spices, served with creamy spinach and orzo pasta. This easy-to-make, flavorful recipe comes together in just 30 minutes and combines creamy Parmesan and double cream for a rich finish, making it a perfect weeknight meal.
Ingredients
Scale
Chicken and Seasonings
- 650 g chicken breast (skinless and boneless, chopped into pieces)
- 1 tbsp olive oil (or oil from sun-dried tomatoes jar)
- 3 garlic cloves (peeled and crushed)
- 170 g sun-dried tomatoes (in oil, drained)
- 1 tsp oregano
- 2 tsp paprika
- freshly ground black pepper to taste
Orzo and Liquids
- 250 g orzo pasta
- 650 ml hot chicken stock
- 150 ml double cream
Vegetables and Cheese
- 120 g fresh spinach
- 50 g Parmesan cheese (grated)
Instructions
- Cook the Chicken: Heat the olive oil in a large, deep frying pan over medium heat. When hot, add the chopped chicken pieces carefully. Cook for about 5 minutes, stirring occasionally, until all sides of the chicken start to turn golden and develop color.
- Add Aromatics and Spices: Lower the heat and add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika to the pan. Stir everything together and cook for 3 to 5 minutes until the garlic softens and the flavors meld.
- Cook the Orzo: Add the orzo pasta, hot chicken stock, and a good pinch of freshly ground black pepper into the pan. Stir well to combine, then cover with a lid. Let it cook for 10 minutes, stirring occasionally, until the orzo is nearly cooked through.
- Finish with Spinach and Cream: Reduce heat to the lowest setting and add the fresh spinach and double cream to the pan. Stir thoroughly for 1 to 3 minutes until the spinach wilts and the cream is heated through. Ensure that the chicken is fully cooked at this stage.
- Add Cheese and Serve: Turn off the heat and stir in the grated Parmesan cheese until melted and incorporated. Adjust seasoning with more pepper if desired. Serve hot and enjoy your creamy, flavorful one-pot meal.
Notes
- You can use oil from the sun-dried tomatoes jar to enhance the flavor instead of plain olive oil.
- If you prefer a thicker sauce, cook the orzo uncovered for the last few minutes to reduce excess liquid.
- Ensure the chicken is fully cooked by cutting into the largest piece before serving.
- For a lighter option, substitute double cream with half-and-half or creme fraiche.
- This dish can be kept refrigerated for up to 3 days and reheated gently on the stovetop.
