Marry Me Chicken Orzo (Printable)
Creamy orzo with seared chicken, sun-dried tomatoes, and Parmesan in a garlic-infused sauce.
# What You'll Need:
→ 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 for serving
# How to Make It:
01 - Season the chicken breasts evenly with salt, pepper, and dried Italian herbs on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil to rest.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Stir in sun-dried tomatoes and dry orzo pasta. Toss to coat evenly and toast for 1 minute to enhance flavor.
05 - Pour in chicken broth and heavy cream. Stir well, scraping up any browned bits from the bottom of the skillet to incorporate into the sauce.
06 - Add Parmesan cheese, red pepper flakes if using, dried thyme, and a pinch of salt and pepper. Stir to combine and let the sauce begin to thicken.
07 - Nestle the chicken breasts back into the skillet, cover with lid, and simmer on low heat for 12-15 minutes until orzo is al dente and sauce is creamy. Stir occasionally to prevent sticking, adding more broth if needed.
08 - Remove from heat and let rest for 2-3 minutes to allow sauce to thicken slightly. Garnish with fresh chopped basil and extra Parmesan cheese before serving.
# Expert Suggestions:
01 -
- The sauce clings to every piece of orzo like it never wants to let go, creating these impossibly creamy, flavorful bites that make people go quiet after their first taste.
- It comes together in one pan and looks impressive enough for company but is simple enough for a Tuesday night when you want to feel fancy without the fuss.
02 -
- The orzo will continue absorbing liquid as it sits, so if you're not serving immediately, have a little extra warm broth ready to loosen it up.
- Sun-dried tomatoes vary in intensity, so taste one before adding them to the pan and adjust your salt accordingly.
03 -
- Pound your chicken breasts to an even thickness before cooking to ensure they finish at the same time without drying out.
- Keep the orzo moving during the final simmer, especially toward the end, because the starch-rich sauce loves to stick to the bottom of the pan.