Cheesy, creamy, and sprinkled with tangy sun-dried tomatoes, Marry Me Chicken Orzo works for weeknights and wedding proposals—apparently.
I wasn’t much of a cook until the COVID pandemic. Sure, I could scramble eggs, and my grilled three-cheese sandwich was always a hit with my kids. That about covered my culinary skills. Then we were all locked inside, convinced doomsday was fast approaching. You’d be surprised at what a motivator that can be to try new things. Suddenly, I found myself cracking open the cookbooks my wife had been collecting for years from Half Price Books and yard sales. I’d pick recipes she’d never touched, throw on a mask, and wander the ghost town of a grocery store like I was in The Last of Us or something.
Eventually, I burned through most of the recipes I felt competently prepared to handle. Julia Child was mostly out of my league. So while everyone was baking bread because TikTok told them to, I went in a different direction. One recipe that kept popping up everywhere was marry me chicken. Even back in 2020, it had been around for a few years, but it still seemed pretty popular. According to the internet gods, the online publication Delish is the one that came up with it. Honestly, I don’t get the name. Okay, I do get the name. I just don’t like the name. But who am I to argue? It’s a super delish dish—credit where credit is due and all that.
Now there’s marry me chicken orzo, and I’ve got to say, I think this one’s better. Sorry, Delish. There are still callbacks to the original, like with the tangy sun-dried tomatoes. The recipe still relies on chicken broth, heavy cream, and Parmesan. This version brings more dimension and flavor by adding sweet paprika and Italian seasonings. And the orzo does what any great pasta does and soaks up the sauce.
Even better, I can have this recipe from prep to plate in under an hour, and mind you, this is a one-pan situation. Say what you will about social media, but with wins like these, sometimes it pays to scroll through TikTok.
Is orzo rice?
I’d been making orzo for a good few years before I realized that it wasn’t rice. Can you blame me? Look at the shape! Alas, I was wrong. It’s pasta. Tiny pasta. Unlike typical pasta, you don’t boil orzo, at least not for this recipe. Orzo cooks with the broth and cream, drinking in all that flavor. You know what that sounds like? Rice. So, consider yourself forgiven if you thought the same as I had!
How do I store leftovers?
Refrigerate leftovers for up to 4 days in an airtight container. Reheat on the stove or in the microwave. It’s worth noting that the sauce will thicken in the fridge. I usually add a splash of broth to loosen it up.
Serving suggestions
This is a rich meal, so you don’t need many additions here. For me, I like to stick with a light Green Salad or Roasted Asparagus. Still, you’ll need something to mop up all that extra sauce. Use up your day-old baguette and make some Air-Fryer Garlic Bread!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts cut into cubes
- Kosher salt and black pepper to taste
- 2 teaspoons Italian seasoning divided
- 1 3/4 teaspoons sweet paprika divided
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons minced garlic
- 3/4 cup sun-dried tomatoes packed in oil, chopped and drained
- 1 cup orzo pasta
- 2 3/4 cups chicken broth
- 2/3 cup heavy cream
- 2 cups baby spinach leaves
- 2/3 cup freshly grated Parmesan cheese plus more for garnish
- Fresh parsley or basil chopped (for garnish)
Instructions
- Pat the chicken cubes dry and season with salt, pepper, half of the Italian seasoning, and half of the paprika.
- Heat olive oil in a large skillet over medium-high heat and cook the chicken until the edges are browned, about 3-4 minutes.
- Add the minced garlic, chopped sun-dried tomatoes, and remaining Italian seasoning and paprika to the skillet. Sauté for 2-3 minutes until fragrant.
- Stir in the orzo and chicken broth. Bring to a simmer, cover, and let it cook for 10-12 minutes, stirring occasionally to prevent sticking. If it becomes too dry, add a splash or two of broth.
- Once the orzo is tender, stir in the heavy cream, baby spinach, and Parmesan cheese. Cook until the spinach wilts and the cheese melts, then taste and adjust seasonings.
- Serve immediately. Garnish with fresh parsley or basil and additional Parmesan cheese.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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