Why Make This Recipe
Marry Me Chicken Orzo is a delightful dish that brings together juicy chicken, creamy sauce, and tender orzo pasta, making it a wonderful option for a cozy dinner. The combination of sundried tomatoes and garlic adds a burst of flavor that will impress anyone you serve it to. This dish is perfect for a family meal or a romantic dinner, and it’s simple enough for beginners to try!
How to Make Marry Me Chicken Orzo
Ingredients
- 1 pound chicken breasts, diced into bite-size pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 teaspoon tomato paste
- 1/2 cup sundried tomatoes, chopped
- 3 cloves garlic, minced
- 1 1/2 cups orzo, uncooked (regular or whole wheat)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 1/2 cups chicken stock
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tablespoon fresh basil leaves, chopped
Directions
- Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium heat. Add the chicken, season with salt, pepper, and smoked paprika, and cook for 2-3 minutes until lightly browned. Remove the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Stir in the tomato paste, sundried tomatoes, and garlic, and cook for 30 seconds until fragrant.
- Add the orzo, crushed red pepper, oregano, and thyme, and cook for another 30 seconds, stirring constantly.
- Pour in the chicken stock and cream, then return the chicken to the pan. Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every 1-2 minutes so the orzo does not stick to the pan.
- When the orzo is tender, remove the skillet from the heat. Stir in the Parmesan until melted. Taste and adjust seasoning as needed.
- Garnish with fresh basil before serving.
How to Serve Marry Me Chicken Orzo
Serve Marry Me Chicken Orzo hot, garnished with fresh basil. This dish goes well with a simple green salad or steamed vegetables. A glass of white wine can also complement the rich flavors beautifully!
How to Store Marry Me Chicken Orzo
To store leftovers, place the cooled chicken orzo in an airtight container. It will last in the refrigerator for about 3-4 days. Reheat in the microwave or on the stove with a splash of chicken stock to keep it creamy.
Tips to Make Marry Me Chicken Orzo
- Make sure to stir the orzo regularly while simmering to prevent it from sticking to the pan.
- You can swap out the chicken for shrimp or vegetables if you want a different protein or a vegetarian version.
- Feel free to adjust the spices according to your taste; add more crushed red pepper if you like it spicy!
Variation
For a twist, add spinach or kale during the last few minutes of cooking for an extra boost of greens. You can also replace orzo with other types of pasta like penne or fusilli.
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking for even results.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time but avoid mixing the orzo with the sauce until you are ready to serve. This keeps it from getting mushy.
Can I substitute heavy cream?
If you want a lighter version, you can use half-and-half or a plant-based cream, though the texture and flavor might be slightly different.
Marry Me Chicken Orzo
Ingredients
For the chicken
- 1 pound chicken breasts, diced into bite-size pieces Use boneless, skinless chicken breasts.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon ground black pepper Adjust to taste.
- 1/2 teaspoon smoked paprika Adds a smoky flavor.
- 1 tablespoon olive oil For cooking the chicken.
- 2 tablespoons unsalted butter, divided Use one for cooking chicken and the other for the sauce.
For the sauce
- 1 teaspoon tomato paste Adds depth to the sauce.
- 1/2 cup sundried tomatoes, chopped Can be oil-packed or dry.
- 3 cloves garlic, minced Enhances flavor.
- 1 1/2 cups orzo, uncooked Regular or whole wheat orzo.
- 1/4 teaspoon crushed red pepper flakes Optional, for spice.
- 1/4 teaspoon dried oregano For flavor.
- 1/4 teaspoon dried thyme For flavor.
- 2 1/2 cups chicken stock Use low-sodium if preferred.
- 1 cup heavy cream For creaminess.
- 1/2 cup Parmesan cheese, grated For flavor and creaminess.
- 1 tablespoon fresh basil leaves, chopped For garnish.
Instructions
Cooking the Chicken
- Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium heat.
- Add the chicken, season with salt, pepper, and smoked paprika, and cook for 2-3 minutes until lightly browned.
- Remove the chicken to a plate and set aside.
Making the Sauce
- Add the remaining 1 tablespoon of butter to the skillet.
- Stir in the tomato paste, sundried tomatoes, and garlic, and cook for 30 seconds until fragrant.
- Add the orzo, crushed red pepper, oregano, and thyme, and cook for another 30 seconds, stirring constantly.
- Pour in the chicken stock and cream, then return the chicken to the pan.
- Reduce the heat to medium-low and simmer uncovered for 15 minutes, stirring every 1-2 minutes so the orzo does not stick to the pan.
- When the orzo is tender, remove the skillet from the heat. Stir in the Parmesan until melted. Taste and adjust seasoning as needed.
- Garnish with fresh basil before serving.