Marry Me Chicken Orzo

5 from 1 vote

This Marry Me Chicken Orzo is a restaurant-worthy meal that comes together in one-skillet in about 30 minutes! Made with pantry staples and everyday ingredients, this recipe is a show-stopper, all while being easy to make!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Calories: 668kcal

Author: Briana

Equipment

Ingredients

Brown butter

8 tablespoons unsalted butter

Chicken

2 pounds chicken breast
2 teaspoons kosher salt
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
¼-1/2 teaspoon black pepper
2 tablespoons oil

Orzo

3 large shallots diced
10 ounces sun-dried tomatoes drained and chopped
4 tablespoons tomato paste
2 teaspoons kosher salt
2 cups orzo 300g
14 cloves garlic minced
½-1 teaspoon red pepper flakes optional and to taste
zest of 1 lemon
1 cup white wine could swap for stock
3 cups chicken stock
½ cup heavy cream 120 ml
3-5 ounces parmesan cheese grated
5 ounces fresh spinach stems removed & chopped
Garnish with fresh lemon juice and parsley optional

Instructions

Brown butter

In a light-colored pan, add unsalted butter. Heat over medium until it has a nutty aroma, stirring occasionally and watching carefully to prevent burning. Transfer to a separate container to cool.
8 tablespoons unsalted butter

Cook the chicken

Season the chicken breasts with kosher salt, Italian seasoning, smoked paprika, and black pepper generously on all sides.
2 pounds chicken breast, 2 teaspoons kosher salt, 1 tablespoon Italian seasoning, 1 teaspoon smoked paprika, ¼-1/2 teaspoon black pepper
Add oil and cook chicken for 4-5 minutes in a single layer, then flip and continue cooking until chicken is 165°F internally.
2 tablespoons oil
Don't overcrowd the pan & work in batches if necessary. Set the chicken aside to rest before slicing.

Orzo

Add about 2 tablespoons of browned butter to the pan and reduce heat to medium-low. Add diced shallots, the drained and chopped sun-dried tomatoes, and tomato paste. Cook with salt until the shallots have softened and the tomato paste has deepened in color, about 4-5 minutes.
3 large shallots, 10 ounces sun-dried tomatoes, 4 tablespoons tomato paste, 2 teaspoons kosher salt
Add in the dry orzo and toast for 1-2 minutes, then add in lots of minced garlic, lemon zest and optional red chili flakes to taste. Cook until the garlic is fragrant.
2 cups orzo, 14 cloves garlic, ½-1 teaspoon red pepper flakes, zest of 1 lemon
Deglaze the pan with the white wine and stir until the wine is absorbed. Cook for 2-3 minutes to cook out the alcohol.
1 cup white wine
Add the chicken broth and bring to a boil until the orzo is al dente, according to the package directions.
3 cups chicken stock
Reduce the heat to low, then add the cream and begin stirring in parmesan cheese in small handfuls, stirring to melt completely between each handful before adding the rest. Add in the chopped spinach and stir to wilt.
½ cup heavy cream, 3-5 ounces parmesan cheese, 5 ounces fresh spinach
Finish the dish with the remaining browned butter to give it a delicious glossy finish and nutty taste!
Serve with the chicken. Garnish with parsley, and lemon juice. Enjoy!
Garnish with fresh lemon juice and parsley
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop with a bit of broth, or in the microwave. We don't recommend freezing the leftovers.

Notes

Don't skip browning the butter! This adds SO much flavor and makes this dish so delicious.

Cook the chicken with lots of seasoning for best results. If you want to use pre-cooked chicken to save more time, we're not judging, but we will say, that cooking the chicken with lots of seasoning will make this dish incredibly delicious!

Don't overcrowd the pan when cooking the chicken. Give the chicken space in the pan. This ensures that it will get a nice crust and sears instead of steams.

Let the chicken rest before cutting in. This allows the juices to be re-absorbed by the chicken, keeping it juicy.

Cook the orzo al dente. Overcooking the orzo will make it mushy, so undercook it slightly!

Use freshly grated parmesan and add it slowly. Make sure each handful of cheese is melted and incorporated before adding the next. This makes sure the cheese doesn't clump up. On that note, freshly grated cheese melts best.

Nutrition