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A skillet filled with creamy marry me chicken orzo mixed with chicken, basil, sun-dried tomatoes, and grated cheese is surrounded by plates, utensils, and fresh basil.
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Marry Me Chicken Orzo
Recipe

This marry me chicken orzo delivers on the viral hype with tender chicken, sun-dried tomatoes, and orzo swimming in the most ridiculously good garlic parmesan cream sauce. One skillet, 35 minutes, and every bite tastes like you spent hours in the kitchen. The kind of dinner that has everyone fighting over who gets to scrape the pan.
Prep Time20 minutes
Cook Time35 minutes
Resting time5 minutes
Total Time1 hour
Course: dinner, Main Course
Cuisine: American, Italian, Mediterranean
Servings: 6 servings
Calories: 612kcal
Author: Kita Roberts

Equipment

  • Large deep skillet or braiser 12-inch cast iron works best
  • Wooden spoon or spatula
  • Measuring cups
  • Microplane or fine grater for the cheese
  • Lid for the skillet

Ingredients

  • 1 1/2 pounds chicken thighs boneless skinless, or breasts, cut into bite sized pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1/3 cup sun-dried tomatoes in oil drained and chopped
  • 2 tablespoons tomato paste
  • 1 cup dry orzo pasta
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 cup fresh basil chopped
  • Fresh basil or parsley for finishing

Instructions

  • Season the chicken on both sides with salt, pepper, Italian seasoning, and paprika.
  • Heat olive oil in a large skillet or deep pan over medium heat and sear the chicken until golden and cooked through, then remove to a plate and keep warm.
    Cubed pieces of seasoned chicken are being cooked in a black skillet on a light blue textured surface.
  • Add the butter to the same pan and melt, scraping up any browned bits.
  • Stir in the garlic and cook briefly until fragrant, then add the sun-dried tomatoes and tomato paste and cook until the paste deepens in color, about a minute longer
    A cast iron skillet contains cooked tomato paste being stirred with a wooden spatula on a blue textured surface.
  • Stir in the orzo and toss to coat it in the tomato paste mixture.
    A cast iron skillet containing uncooked orzo mixed with tomato sauce and seasonings, with a wooden spatula resting inside.
  • Pour in the chicken broth and bring to a gentle simmer, stirring occasionally so the orzo does not stick.
  • Reduce heat to medium-low and cook until the orzo is tender and most of the liquid is absorbed.
  • Stir in the heavy cream.
    Large black pot containing tomato-based orzo pasta with a swirl of cream on top, set on a light blue textured surface.
  • Nestle the chicken back into the pan along with parmesan cheese, crushed red pepper flakes, and basil and cook until the sauce is creamy and smooth.
    A black pan filled with a creamy tomato-based marry me chicken topped with grated cheese and fresh basil, with a wooden spoon resting on the side.
  • Remove from heat and let rest briefly before serving.
  • Finish with fresh basil or parsley and extra parmesan if desired.
    Skillet filled with cooked orzo pasta, chunks of chicken, basil, sun-dried tomatoes, and grated cheese, garnished with fresh basil.

Notes

  • Use sun-dried tomatoes packed in oil, not dry-packed. The oil adds depth and acts as seasoning for the sauce.
  • Chicken thighs stay juicier, but breasts work if you remove them as soon as they’re cooked through.
  • Do not rush the tomato paste step - cook it until brick-red to remove raw flavor and build richness.
  • Orzo cooks directly in the sauce, absorbing flavor and naturally thickening it. Stir occasionally to prevent sticking.
  • Lower the heat before adding cream to prevent the sauce from breaking.
  • If the sauce tightens too much, loosen it with warm chicken broth, not cold cream.
  • Freshly grated Parmesan melts smoothly; pre-shredded cheese can make the sauce grainy.
  • This dish thickens as it rests - let it sit 3–5 minutes before serving for the best texture.
  •  

Nutrition

Serving: 1serving | Calories: 612kcal | Carbohydrates: 24g | Protein: 27g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1074mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1234IU | Vitamin C: 9mg | Calcium: 163mg | Iron: 2mg