Marry Me Chicken Orzo
A creamy, one-skillet meal combining seared chicken, tender orzo, and a light tomato broth, finished with parmesan for a rich and comforting dish.
Ingredients
For the Base
- 1 pound chicken breasts Boneless and skinless preferred.
- 2 tablespoons olive oil Use for sautéing.
For the Orzo & Sauce
- 1 cup orzo pasta Can substitute with small pasta if needed.
- 1 cup chicken broth Using low-sodium is recommended.
- 1 cup diced tomatoes Canned or fresh, depending on season.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
- 1/2 cup heavy cream Substitute with half-and-half for lighter version.
- 1 cup spinach Can swap with kale or arugula.
- 1/2 cup parmesan cheese Grated or finely shredded.
To Serve
- Extra parmesan (optional) For garnish.
- Crusty bread or a simple green salad (optional) To complement the dish.
Instructions
Preparation
- In a large skillet over medium heat, add enough olive oil to coat the pan.
- Sauté the diced onion until translucent, about 4–5 minutes.
- Add the minced garlic and cook for another minute.
- Push the onion and garlic to the side, add more oil if needed, and place the chicken breasts in the skillet.
- Season both sides of the chicken with salt, pepper, and Italian seasoning. Sear on both sides until golden, about 4–5 minutes each side.
Cooking
- Pour in chicken broth and diced tomatoes, bring to a simmer.
- Stir in orzo, cover the skillet, and cook for about 10 minutes until the orzo is tender.
- Reduce heat to low, stir in heavy cream and spinach, cooking until spinach wilts, about 2 minutes.
- Stir in parmesan cheese until melted and creamy before serving.
Notes
For variations, add herbs like basil or heat with red pepper flakes. Use leftovers for a warm lunch. Cooked leftovers can be refrigerated for 3–4 days.