Save This creamy chicken orzo skillet is my secret for turning an ordinary weeknight into something special. It has juicy chicken, fragrant garlic, sun-dried tomatoes, and tender orzo in a sauce so rich you will be spooning up every last drop. All made in a single pan it is just the comforting meal everyone needs after a long day.
When I first created this recipe my husband declared it the best chicken dinner he had ever tasted. Now it is on our menu almost every week because nobody gets tired of that creamy orzo.
Ingredients
- Boneless skinless chicken breasts about 600 grams: Choose even-sized pieces for even cooking and juicy results
- Kosher salt: Brightens flavors and seasons the chicken throughout
- Black pepper: For balance and a bit of bite freshly cracked is best
- Italian seasoning: Adds classic herby aroma Ensure your blend has oregano and thyme for authentic taste
- Olive oil: Makes the chicken golden and keeps everything moist Use extra virgin if you can
- Garlic: Fresh cloves give real punch Always mince it yourself for the most flavor
- Red pepper flakes: Optional but bring a subtle heat and complexity Use more for a spicy kick or leave out for kids
- Sun-dried tomatoes in oil: Intensely sweet and tangy Choose plump pieces packed in oil for best results
- Orzo pasta Uncooked: Adds that cozy almost risotto-like texture Select bronze-cut orzo for better sauce absorption
- Low-sodium chicken broth: Keeps the flavor bright and avoids salt overload Go homemade or from a good-quality carton
- Heavy cream: Brings all the silkiness Use whipping cream with at least 35 percent fat for best texture
- Freshly grated Parmesan cheese: Adds savory depth Always buy a wedge and grate it yourself for meltability
- Baby spinach Optional: For a fresh green lift and extra nutrition Choose prewashed tender leaves if possible
- Fresh basil: Chopped for brightness and aroma Pick vibrant green leaves only
- Fresh parsley: Chopped Rounds out the herb notes and makes the dish extra fresh
Instructions
- Pat and Season Chicken:
- Pat the chicken breasts completely dry using paper towels so they brown beautifully. Sprinkle both sides of each piece evenly with kosher salt black pepper and Italian seasoning making sure you massage the seasoning in so it sticks.
- Sear Chicken:
- Place a large deep skillet or sauté pan over medium-high heat. Pour in the olive oil and when it shimmers gently place chicken in a single layer. Let it cook undisturbed for three to four minutes so a golden crust forms. Flip and sear the other side. The chicken does not need to be cooked through yet. Transfer the chicken to a plate and keep nearby.
- Sauté Aromatics:
- Lower the heat to medium. In the same skillet with all those tasty browned bits add the garlic and red pepper flakes. Stir constantly for around thirty seconds just until the garlic smells fragrant but do not let it brown.
- Combine Tomato Orzo and Liquids:
- Add the sun-dried tomatoes to the pan. Pour in the uncooked orzo then add chicken broth and heavy cream. Gently stir everything together making sure nothing is stuck on the pan bottom. Bring to a gentle simmer.
- Simmer Chicken and Orzo:
- Nestle the chicken breasts right back into the skillet pressing them slightly into the orzo mixture. Cover with a lid. Cook everything together gently for ten to twelve minutes stirring a few times so the orzo cooks evenly and does not stick. The chicken is done when its thickest part hits seventy-four degrees Celsius.
- Stir in Cheese Greens and Herbs:
- Lift out the cooked chicken and rest it on a plate. Stir Parmesan cheese baby spinach basil and parsley into the creamy orzo. Continue stirring until the spinach wilts and cheese melts into the sauce usually about one to two minutes.
- Serve:
- Place the chicken back on top of the creamy orzo and spoon sauce generously over each piece. Sprinkle a little more fresh basil if you like and serve the skillet hot and steamy right at the table.
Save Sun-dried tomatoes are my not-so-secret favorite ingredient Their sweet tangy flavor always reminds me of big Sunday meals growing up where every dish had a little extra personality. My little one now tries to pick out every last tomato before anyone else gets a bite which always makes dinner more fun.
Storage Tips
Let the chicken orzo cool completely before storing. Place leftovers in an airtight container in the fridge where they keep for up to three days. When reheating add a splash of chicken broth or water to restore the creaminess. I avoid using the microwave for the first reheat as gently reheating on the stove keeps the chicken moist and stops the orzo from going mushy.
Ingredient Substitutions
Chicken thighs can be swapped for breasts for extra juicy meat just increase simmer time so they get tender. To make dairy free reach for full-fat coconut cream and skip the Parmesan. If you want to use kale or arugula instead of spinach add during the last few minutes and let wilt until just tender. Vegetable broth works instead of chicken broth for a lighter flavor.
Serving Suggestions
This one-pan dish shines on its own but for bigger appetites serve with crusty bread to scoop up extra sauce. I sometimes add a bright arugula salad with lemon vinaigrette for freshness. If you want to elevate it for date night a crisp glass of white wine makes the whole meal feel restaurant-worthy at home.
Cultural and Historical Context
Inspired by American-Italian comfort food Marry Me Chicken got its catchy name for being so irresistible it could win anyone over at the dinner table. Orzo and cream sauces are classic in Mediterranean kitchens marrying perfectly with Mediterranean flavors like sun-dried tomatoes and basil. This recipe brings the magic of restaurant-style skillet chicken right to your stovetop without fuss.
Seasonal Adaptations
Swap in chopped asparagus or zucchini in spring Add frozen peas just before serving in winter Use cherry tomatoes in place of sun-dried ones for a fresh summer spin
Success Stories
My friends often message me photos of this dish to brag when they make it and every time someone new tries it they are amazed it all comes together in one pan without fuss. Even picky eaters rave about the creamy orzo and the sauce absolutely gets scraped clean. It is truly a recipe that brings people together.
Freezer Meal Conversion
Prepare the recipe through the step where everything simmers with the chicken and orzo. Cool completely then freeze in a casserole dish. Thaw overnight in the fridge then gently reheat on the stove stirring in cream cheese or a splash of cream if needed to loosen up the sauce. Just add the fresh basil and parsley before serving so the flavors stay bright.
Save Enjoy this creamy chicken orzo skillet while it is hot and bubbling garnished with extra basil. It is guaranteed to bring comfort and joy to your dinner table!