Marry Me Chicken Orzo (Print Version)
Quick, creamy chicken and orzo skillet with sun-dried tomatoes, spinach, and parmesan cheese.
# Ingredients You'll Need:
→ Chicken
01 -
1.5 pounds chicken breasts, cut into bite-sized pieces
02 -
½ teaspoon salt
03 -
¼ teaspoon black pepper
04 -
¼ teaspoon garlic powder
→ Orzo and Sauce
05 -
2 tablespoons oil from sun-dried tomatoes jar
06 -
¾ cup sun-dried tomatoes, chopped if large
07 -
2 teaspoons Italian seasoning
08 -
1 teaspoon paprika
09 -
¼ teaspoon salt
10 -
¼ teaspoon black pepper
11 -
3 cloves garlic, minced
12 -
2¾ cups low-sodium chicken broth
13 -
1 cup dry orzo pasta
14 -
½ cup heavy cream
15 -
2 cups packed baby spinach
16 -
½ cup freshly grated Parmesan cheese (plus extra for garnish)
# Step-by-Step Instructions:
01 -
In a bowl, combine chicken pieces with salt, black pepper, and garlic powder. Toss to evenly coat.
02 -
Heat oil from the sun-dried tomatoes jar in a large skillet over medium heat. Add the seasoned chicken and cook for 3 to 4 minutes, until lightly browned but not fully cooked.
03 -
Stir in sun-dried tomatoes, Italian seasoning, paprika, salt, pepper, and minced garlic. Cook an additional 3 to 4 minutes until fragrant.
04 -
Pour in chicken broth and add the dry orzo pasta. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 10 to 13 minutes, stirring every few minutes to prevent sticking, until orzo is tender.
05 -
Stir in heavy cream, baby spinach, and grated Parmesan cheese. Let sit until the spinach wilts slightly.
06 -
Remove from heat, sprinkle with additional Parmesan cheese, and serve immediately.
# Extra Tips & Details:
01 -
For more tomato flavor, add a tablespoon of tomato paste with the broth. Red pepper flakes can add spice. This dish pairs well with crusty bread or a side salad.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to the heavy cream.