Marry Me Chicken Orzo
My one-pan Marry Me Chicken Orzo pasta recipe is perfect for a comforting, satisfying, and delicious one-pot dinner that comes together in about 30 minutes. You can also make the slow cooker version because I’ll show you how to do it both ways. Tender chunks of chicken are cooked in a velvety, sun-dried tomato sauce with orzo and spinach infused with garlic, thyme, and a hint of basil. Marry Me Chicken Orzo just might be delicious enough to inspire a proposal.
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Why I Love Making This One-Pan Marry Me Chicken Orzo
- One-Pan or Pot Simplicity: Ready in about 30 minutes using one pot or pan on the stovetop. Minimal cleanup and simple, common ingredients.
- Slow Cooker Option: I’ll show you how to make this exact same recipe in the slow cooker.
- Great Freezer Meal: I’ll also show you how to turn this dinner into a freezer meal.
- Family-Friendly: A comforting meal that both kids and adults enjoy.
- Flavorful Ingredients: Spinach and sun-dried tomatoes add freshness and color.
- Complete Meal: Balanced with protein, carbs, and greens—just add soup or salad if you wish!
If you’re looking for more simple chicken dinner ideas that families love, try my Longhorn parmesan crusted chicken, panko-crusted chicken, coconut lime chicken, chicken paprikash and chicken ricotta meatballs recipes.
Two popular slow-cooker chicken recipes you might want to try is my salsa chicken and creamy tomato basil chicken.
If you love recipes like this, try making my perfect risotto recipe.
Kitchen Equipment
- Skillet cast iron skillet, or heavy-bottomed pan, pot, or braising pan (with high sides)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife for chopping chicken and vegetables
Ingredient Notes, Variations, & Substitutions
Orzo: Orzo is a type of pasta shaped like large grains of rice, ideal for absorbing flavors in creamy dishes. If you need a substitute, try using small pasta like ditalini or even arborio rice for a similar texture. Cooking times may vary slightly.
Make it Gluten-Free: To make Marry Me Chicken Orzo gluten-free, substitute the orzo with risotto rice (arborio or carnaroli). Add the rice along with the other ingredients as directed, but extend the simmering time to 20–25 minutes, stirring frequently. You may need to add extra chicken broth, a little at a time, to help the rice absorb the liquid and achieve a creamy consistency.
Chicken: I’m using boneless, skinless chicken breast in the photos. Feel free to use chicken thighs or skin-on breasts or thighs instead. Make sure to sear the skin very well (5 minutes minimum) first.
Seasonings: I’m using garlic powder, salt, black pepper, and dried thyme. Feel free to substitute with a tablespoon of Italian seasoning blend instead.
Fresh Basil: Use 2 teaspoons of dried basil instead, or just stick to the Italian seasoning and skip adding any basil.
Recipe Instructions & Step-by-Step Process Photos
Step 1:
To make Marry Me Chicken Orzo, start by seasoning the cubed chicken with salt and black pepper. In a heavy-bottomed pan over medium heat, add olive oil and allow it to warm up. Once the oil is hot and shimmering, add the seasoned chicken and cook for about 5 minutes, stirring occasionally, until the chicken is browned and cooked through.
Step 2:
After the chicken is done, pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Then, add the sun-dried tomatoes, orzo pasta, heavy cream, spinach, basil, and grated Parmesan. Stir everything together until the spinach begins to wilt, about 1-2 minutes. At this point, add 2 tablespoons of unsalted butter, allowing it to melt and blend into the mixture, enriching the sauce.
Step 3:
Bring the mixture to a gentle simmer, cover the pan with a lid, and reduce the heat to medium-low. Let it cook for 10–15 minutes, stirring occasionally to prevent the orzo from sticking. When the pasta is tender and the sauce has thickened, garnish with extra basil and Parmesan, and serve warm.
This one-pan meal is creamy, comforting, and full of flavor.
How to Make This Marry Me Chicken Orzo in the Slow Cooker
To make Marry Me Chicken Orzo in a slow cooker, start by seasoning the cubed chicken with salt and black pepper.
In the slow cooker, combine the seasoned chicken, chicken broth, sun-dried tomatoes, orzo pasta, heavy cream, spinach, and basil. Stir well to ensure all ingredients are evenly distributed.
Cover and cook on high for 2–3 hours or on low for 5–6 hours, until the chicken is tender and the orzo is fully cooked.
Once done, stir in 2 tablespoons of unsalted butter and grated Parmesan, allowing them to melt into the creamy mixture and add a rich finish to the sauce.
Before serving, garnish with extra basil and Parmesan, if desired. This slow cooker version provides all the comforting flavors of the original with minimal effort, perfect for a busy day.
These instructions are repeated in the printable recipe card notes below.
Make it a Freezer Meal
Prepare Ingredients: Cube the chicken and season it with salt and pepper. Place the seasoned chicken, sun-dried tomatoes, orzo pasta, spinach, seasonings, and basil in a large freezer-safe bag or container.
Label the Bag: On the bag or container, label it with instructions to add 2 cups of chicken broth and 1 cup of heavy cream when cooking. Also add the instructions to add the unsalted butter and parmesan into the recipe after the recipe is finished.
Freeze: Seal the bag or container tightly, removing as much air as possible, and freeze for up to 3 months.
To Cook in the Slow Cooker: Thaw the ingredients in the refrigerator overnight. Pour the thawed contents into the slow cooker, and add the 2 cups of chicken broth and 1 cup of heavy cream. Cook on high for 2–3 hours or on low for 5–6 hours until the chicken and orzo are tender.
Stir in 2 tablespoons of unsalted butter and Parmesan at the end.
To Cook on the Stovetop: Thaw the ingredients in the refrigerator overnight. In a heavy-bottomed pan, add the thawed mixture with 2 cups of chicken broth and 1 cup of heavy cream.
Bring to a simmer, cover, and cook over medium-low heat for 10–15 minutes, stirring occasionally. Add butter and Parmesan at the end.
Cook the Dish: Prepare the recipe according to instructions, cooking everything completely but holding off on adding the butter and Parmesan until serving.
Cool and Pack: Let the cooked dish cool completely, then transfer to a freezer-safe container or bag. Leave a small amount of space in the container for expansion during freezing.
Freeze: Seal tightly, remove any excess air, and freeze for up to 3 months.
To Reheat on the Stovetop: Thaw in the refrigerator overnight. In a pan, reheat over medium-low heat, adding a bit of chicken broth or cream if the mixture looks too thick. Stir in butter and Parmesan before serving for added richness.
To Reheat in the Microwave: Thaw overnight, then transfer to a microwave-safe dish. Microwave on 50% power for 2–3 minutes at a time, stirring in between, until fully heated through. Stir in butter and Parmesan just before serving.
Equipment
- Skillet cast iron skillet, or heavy-bottomed pan, pot, or braising pan (with high sides)
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife for chopping chicken and vegetables
Ingredients
- 1 ½ lbs about 2 breasts boneless skinless chicken breasts, cut into 1 inch cubes
- 2 cups orzo pasta
- 2 cups chicken broth use plain water with two stock cubes instead
- 2 tbsp olive oil
- 2 tbsp butter unsalted
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¾ cup sun dried tomatoes
- 1 tbsp tomato paste
- 1 cup heavy cream
- 1 cup spinach packed and chopped
- 5-6 basil leaves torn
- ¼ cup Parmesan cheese grated
Instructions
- Cube the chicken breasts into 1-inch pieces and season with salt and black pepper.
- In a heavy-bottomed pan over medium heat, add olive oil and allow it to warm up.
- Once the oil is hot, add the seasoned chicken to the pan and cook for about 5 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Pour in the chicken broth, and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan, adding depth to the sauce.
- Add the sun-dried tomatoes, orzo pasta, heavy cream, spinach, basil, and grated Parmesan to the pan, stirring everything together until the spinach begins to wilt (about 1-2 minutes).
- Add 2 tablespoons of unsalted butter, allowing it to melt and blend into the mixture, enriching the sauce’s creaminess.
- Bring the mixture to a gentle simmer, cover the pan with a lid, and reduce the heat to medium-low. Let it cook for 10–15 minutes, stirring occasionally to prevent the orzo from sticking.
- When the pasta is tender and the sauce has thickened, garnish with extra basil and Parmesan, if desired. Serve hot!
Notes
- Stovetop: Add your leftovers to a pot or pan over medium heat and simmer uncovered for 5-10 minutes or until warmed throughout. If your pasta starts to look dry you can add more chicken broth ¼ cup at a time until you reach your desired consistency.
- Microwave: Place your leftover marry me chicken orzo onto a microwave safe plate and microwave for 2-3 minutes on 50% power or until warm throughout.
