Marry Me Chicken Orzo
This creamy one-pan Marry Me Chicken Orzo combines shredded rotisserie chicken, tender orzo, sun-dried tomatoes, spinach, and Parmesan in a rich, silky sauce. Ready in 25 minutes, it is an easy chicken dinner with minimal cleanup and plenty of flavor.
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium yellow onion finely chopped (about 1 cup / 150 g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 100 g sun-dried tomatoes 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 chicken broth
- 250 ml heavy cream
- 300 g cooked shredded rotisserie chicken
- 10 gr fresh basil torn
- 120 g baby spinach
- 60 g finely grated Parmesan cheese
Instructions
- Heat 2 tbsp extra virgin olive oil in a large deep skillet over medium heat. Add 1 medium yellow onion, finely chopped, ½ tsp salt, and ¼ tsp black pepper, then cook for 4 to 5 minutes until softened. Stir in 4 cloves garlic , minced, and cook for 1 minute until fragrant.
- Add 2 tbsp tomato paste, 100 g sun-dried tomatoes, chopped, 1 tsp dried oregano, 1 tsp sweet paprika, and ¼ tsp red pepper flakes. Cook for 1 minute, then add 200 g dry orzo and toast for 2 minutes, stirring often.
- Pour in 100 ml dry white wine and cook for 1 to 2 minutes until mostly reduced. Stir in 400 ml chicken broth and 250 ml heavy cream. Bring to a gentle simmer, then cook for 9 to 11 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Stir in 300 g cooked shredded rotisserie chicken, 10 gr fresh basil, and 120 g baby spinach. Cook for 1 to 2 minutes until the chicken is hot and the spinach wilts. Remove the skillet from the heat, then stir in 60 g finely grated Parmesan cheese until smooth and creamy. Serve warm, garnished with extra basil if desired.
Notes
Toast the Orzo First: I cook the dry orzo with the tomato paste and seasonings for a couple of minutes before adding the liquid, which gives it a deeper flavor and helps it hold its shape.
Stir While It Simmers: The orzo needs a few good stirs as it cooks because it releases starch into the sauce, and I find this keeps it creamy without sticking to the pan.
Use Rotisserie Chicken: I add the shredded chicken near the end so it only needs to warm through and stays tender instead of drying out.
Add the Parmesan Off the Heat: For the smoothest sauce, I take the skillet off the heat before stirring in the Parmesan so it melts gently into the creamy orzo.
Nutrition
Calories: 782kcal | Carbohydrates: 62g | Protein: 40g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 155mg | Sodium: 1299mg | Potassium: 1408mg | Fiber: 7g | Sugar: 16g | Vitamin A: 4622IU | Vitamin C: 24mg | Calcium: 322mg | Iron: 5mg
