Marry Me Chicken Orzo
Marry Me Chicken Orzo combines cooked rotisserie chicken, spinach, and sun-dried tomatoes in a creamy Parmesan sauce. The dry orzo cooks in the same skillet for a complete dinner with less cleanup.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion finely chopped (about 1 cup / 150 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 100 g oil-packed sun-dried tomatoes drained, weighed after draining, and finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ¼ teaspoon red pepper flakes
- 200 g dry orzo
- 100 ml dry white wine
- 400 ml low-sodium chicken broth
- 250 ml heavy cream
- 300 g cooked rotisserie chicken shredded
- 10 gr fresh basil torn
- 120 g baby spinach
- 60 g Parmesan finely grated
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium yellow onion, finely chopped, ½ teaspoon salt, and ¼ teaspoon black pepper Cook for 4–5 minutes, stirring occasionally, until softened. Stir in 4 garlic cloves, minced, and cook for 1 minute until fragrant.
- Stir in 2 tablespoons tomato paste, 100 g oil-packed sun-dried tomatoes, drained and chopped, 1 teaspoon dried oregano, 1 teaspoon sweet paprika, and ¼ teaspoon red pepper flakes. Cook for 1 minute. Add 200 g dry orzo and toast for 2 minutes, stirring often to coat the pasta in the tomato mixture and prevent it from sticking.
- Pour in 100 ml dry white wine and simmer for 1–2 minutes until mostly reduced. Add 400 ml low-sodium chicken broth and 250 ml heavy cream, then bring to a gentle simmer. Cook uncovered for 9–11 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Stir in 300 g cooked rotisserie chicken, shredded, 10 gr fresh basil, torn, and 120 g baby spinach. Cook for 1–2 minutes, or until the spinach wilts and the chicken is thoroughly heated; refrigerated chicken may need longer to reach 74 °C. Remove the skillet from the heat and stir in 60 g Parmesan, finely grated, until melted and evenly incorporated. Serve the Marry Me Chicken Orzo immediately, with extra basil if desired.
Notes
Check the final seasoning: Rotisserie chicken, sun-dried tomatoes, and Parmesan all contribute salt. Taste after adding the cheese before adding any extra seasoning.
Grate the Parmesan finely: Finely grated cheese melts more evenly into the sauce. Stir it in off the heat for a smooth finish.
Let the wine reduce: Allow the wine to mostly reduce before adding the broth and cream so its flavor blends into the sauce.
Keep the simmer gentle: Avoid a vigorous boil, which can reduce the sauce before the orzo is tender. Lower the heat if the liquid is bubbling rapidly.
Nutrition
Calories: 781kcal | Carbohydrates: 54g | Protein: 39g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 153mg | Sodium: 1000mg | Potassium: 1010mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4723IU | Vitamin C: 39mg | Calcium: 307mg | Iron: 3mg
