Description
Marry Me Chicken Orzo is a creamy, one-pot Italian-inspired dish featuring succulent seared chicken thighs baked with tender orzo pasta, sun-dried tomatoes, spinach, and fresh herbs. This comforting meal combines rich flavors from garlic, parmesan cheese, and fresh basil, all cooked together for an easy yet elegant weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon avocado oil
- 1 ¼ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- ½ teaspoon paprika
- ½ teaspoon dried thyme
Flavor Base
- 4 garlic cloves (finely minced)
- 1 (7-ounce) jar sun-dried tomatoes, chopped (packed in oil, drained)
Liquid and Pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (16-ounce) package orzo pasta
Finishing Ingredients
- 4 cups loosely packed fresh baby spinach
- ½ cup grated parmesan cheese
- ½ cup loosely packed fresh basil leaves
Instructions
- Preheat the oven: Set your oven to 375°F to prepare for baking the final dish.
- Season and sear the chicken: Pat the chicken thighs dry to ensure a good sear. Season both sides with 1 teaspoon of salt, ½ teaspoon black pepper, paprika, and dried thyme. Heat the avocado oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook for 2-3 minutes per side until golden brown and seared. Remove the chicken and set aside on a plate.
- Sauté garlic and sun-dried tomatoes: Lower the heat to medium. Add the finely minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for an additional 1 minute to release their flavor.
- Add liquids and orzo: Pour in the chicken broth and heavy cream, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring this mixture to a gentle simmer. Stir in the orzo pasta, ensuring it’s fully coated and submerged in the liquid.
- Bake the dish: Place the seared chicken thighs on top of the orzo mixture in the skillet. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, or until the chicken is cooked through and the orzo is creamy but still has a slight sauciness.
- Finish with greens and cheese: Remove the chicken from the skillet and set aside. Gently stir the orzo, then add the grated parmesan cheese, fresh baby spinach, and basil leaves. Stir until the spinach has wilted and everything is well combined. Return the chicken to the top of the orzo.
- Serve immediately: Garnish with additional fresh basil and parmesan if desired. Serve the dish right away as the orzo will continue absorbing liquid the longer it sits.
Notes
- Using an oven-safe skillet or Dutch oven is essential for easy transfer from stovetop to oven.
- Sun-dried tomatoes packed in oil add richness and depth, so be sure to drain them well to avoid excess oil in the dish.
- If preferred, chicken breasts can be substituted but may cook faster; adjust baking time accordingly.
- For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
- Fresh spinach wilts quickly; add it at the end to retain its vibrant color and nutrients.
- Serve with extra parmesan and fresh basil for added flavor and presentation appeal.
