Marry Me Chicken Orzo (One Pot!)

Marry Me Chicken Orzo in a creamy tomato sauce with sun-dried tomatoes and spinach in a white bowl.

Marry Me Chicken Orzo (One Pot!)

This Marry Me Chicken Orzo is an easy one pot recipe with juicy chicken and perfectly cooked orzo in a flavorful creamy sauce with spinach and sun-dried tomatoes!

Prep Time25

Cook Time35

Total Time1

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 421kcal

Author: Stephanie

Ingredients

Sauce

1 ¼ cup half and half
2 ½ cups chicken broth
½ chicken bouillon cube
2 teaspoons honey
1 teaspoon hot sauce I use Frank’s
1 teaspoon Dijon mustard
¾ teaspoons EACH: dried oregano, basil, parsley, onion powder

Chicken/Pasta

1 lb. boneless skinless chicken breast
Salt and pepper to taste
½ cup dry white wine see notes
3 tablespoons butter
3 cloves garlic minced
3 tablespoons tomato paste
1/3 cup sun-dried tomatoes oil reserved
1 cup orzo uncooked
½ cup parmesan cheese freshly grated
¼ cup cream cheese softened
2 cups packed baby spinach roughly shopped

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.
Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into pieces of desired size and season with salt and pepper.
Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large, wide skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 5 to 7 minutes. Remove the chicken and set aside, turn the heat off.
Add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.
Add the butter and garlic and cook for 1 minute. Add the tomato paste and stir continuously for 2 minutes.
Add the sauce mixture (from step 1), in small splashes, stirring continuously. There is a lot of liquid, but the orzo continues to absorbs and thicken the sauce as it cooks.
Add the sundried tomatoes. Bring to a gentle boil. Reduce heat if the boil becomes rapid.
Add the orzo and bring it back to a gentle boil. Cook uncovered, stirring frequently, according to package instructions. (I cook mine for 9 minutes.) Important: Slide a silicone spatula along the bottom of the skillet throughout cooking to lift any pasta that may be settling.
Reduce heat to low. Add the cream cheese and gradually stir in the parmesan cheese. Stir until melted and combined. Add the spinach and allow it to heat through for 1 minute.
Add the chicken back along with any juices from the plate. Stir to combine and heat through. The sauce will continue to thicken upon standing. Serve once desired consistency is obtained.

Notes

Pro Tips:

Liquid: This recipe uses a lot of liquid for the sauce, but the orzo absorbs it like a sponge. The end result is super creamy and leftovers won't dry out!
Stirring: Slide a silicone spatula underneath the orzo throughout cooking and stir it frequently. This ensures it won't stick to the bottom of the skillet. It also releases starch which thickens the sauce.
Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!
I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
Dijon Mustard, Hot Sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright. I use Frank’s Hot Sauce.
Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.
Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best.
Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly.
Different Versions of this Dish: Try my Marry Me Chicken recipe without pasta, my Marry Me Chicken Pasta with Ziti, and Marry Me Chicken Soup recipes!
More Orzo Recipes: Try my Chicken and Orzo, Lemon Chicken Orzo, Lemon Chicken Orzo Soup, and my Orzo Salad recipes next!
This pairs well with my olive oil bread dip!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well, just be sure to let it thaw and reheat it gradually over low heat.

Nutrition information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition