Marry Me Chicken Orzo (Printable)
Tender chicken and orzo simmered in a rich, creamy sauce with sun-dried tomatoes and fresh herbs.
# 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
14 - 1/2 teaspoon dried thyme
15 - Salt and pepper to taste
→ Garnish
16 - 2 tablespoons fresh basil, chopped
17 - Extra Parmesan cheese for serving
# Directions:
01 - Pat chicken breasts dry and season both sides generously with salt, pepper, and Italian herbs, pressing seasoning into the meat.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
04 - Add sun-dried tomatoes and dry orzo to the skillet. Toss constantly for 1 minute to coat the pasta in the flavorful drippings and lightly toast the grains.
05 - Pour in chicken broth and heavy cream, stirring well to deglaze the pan and scrape up any browned bits from the bottom.
06 - Stir in Parmesan cheese, red pepper flakes, thyme, and a pinch of salt and pepper. Continue stirring until cheese begins to melt.
07 - Return chicken breasts to the skillet, nestling them into the orzo mixture. Cover with lid and reduce heat to low. Simmer for 12 to 15 minutes, stirring occasionally, until orzo is tender and sauce has thickened. Add additional broth if orzo becomes too dry.
08 - Remove skillet from heat and let rest for 2 to 3 minutes to allow sauce to thicken slightly. Garnish with fresh basil and additional Parmesan before serving.
# Expert Tips:
01 -
- Its ready in under an hour but tastes like it simmered all afternoon
- The orzo creates its own velvety sauce that clings to every bite
02 -
- Stir the orzo occasionally while it simmers or it will stick to the bottom of the pan
- Add a splash more broth if the sauce gets too thick before the pasta is done
03 -
- Use freshly grated Parmesan, it melts so much better than the pre shredded stuff
- Keep some extra broth nearby, orzo loves to drink up liquid