Marry Me Chicken Orzo
Creamy, comforting, and packed with bold Mediterranean flavors, this Marry Me Chicken Orzo is a one-pan wonder that’s perfect for cozy nights or a quick yet special dinner.
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion Chopped
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 4 Cloves Garlic Minced
- 2 tablespoon Tomato Paste
- 100 g Sun-Dried Tomatoes Chopped
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- ¼ teaspoon Red Pepper Flakes
- 200 g Orzo Pasta
- 100 ml White Wine
- 400 ml Chicken Broth
- 250 ml Cream
- 300 g Cooked Chicken Shredded rotisserie chicken
- 10 gr Basil
- 120 g Spinach
- 60 g Parmesan Cheese Grated
Instructions
- Heat the extra virgin olive oil in a large pan over medium heat.
- Add the chopped onion, salt, and black pepper, and cook until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Mix in the tomato paste, chopped sun-dried tomatoes, oregano, paprika, and red pepper flakes.
- Add the orzo and toast for 2 minutes, stirring constantly.
- Pour in the white wine and let it simmer until mostly reduced.
- Stir in the chicken broth and cream, then bring to a gentle boil.
- Reduce heat and simmer, stirring occasionally, until the orzo is al dente and the sauce is creamy.
- Add the shredded cooked chicken, basil, and spinach, and stir until the spinach wilts.
- Mix in the grated parmesan until melted and well combined.
- Serve warm, garnished with extra basil if desired.
Notes
Toast the Orzo First: I like to stir the orzo in the pan for a couple of minutes before adding the liquid, it brings out a subtle, nutty flavor that makes the whole dish taste richer.
Let the Wine Reduce: I always give the wine a minute or two to simmer down; it adds depth without overpowering the creamy sauce.
Stir Often While Simmering: I find that giving it a few stirs as it cooks keeps the orzo from sticking and helps it cook evenly.
Adjust the Sauce if Needed: Sometimes I add a splash of cream or broth at the end if the sauce thickens too much, it keeps everything silky and smooth.
Add Cheese Off the Heat: I stir in the parmesan right at the end, off the heat, so it melts gently and doesn’t clump.
Nutrition
Calories: 775kcal | Carbohydrates: 63g | Protein: 38g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 142mg | Sodium: 1117mg | Potassium: 1597mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4666IU | Vitamin C: 24mg | Calcium: 288mg | Iron: 6mg