Marry Me Chicken Orzo Recipe

Okay, let me tell you a little secret. Dinner time at our house can sometimes feel like a battlefield. Between picky eaters, time constraints, and the eternal question of “what’s for dinner?”, finding a meal that everyone actually loves and that doesn’t require hours in the kitchen is a culinary unicorn. That was, until we discovered Marry Me Chicken Orzo. Honestly, the name alone was intriguing, but the promise of a one-pot, flavour-packed meal in just 30 minutes? Skeptical, but hopeful, I decided to give Sarah Rossi’s recipe a try. And let me just say, it lived up to, and exceeded, all expectations. From the first aromatic waft of garlic and sun-dried tomatoes to the creamy, cheesy, utterly divine final bite, this dish was an absolute revelation. Even my notoriously picky teenager devoured it, declaring it “actually really good,” which, in teenager-speak, is practically a marriage proposal in itself. This Marry Me Chicken Orzo isn’t just a recipe; it’s a weeknight dinner miracle, a flavour explosion in a bowl, and a guaranteed crowd-pleaser. Trust me, you need this in your life.

Ingredients

This recipe boasts a delightful simplicity in its ingredient list, focusing on flavourful staples that come together to create something truly special. Here’s what you’ll need to whip up this one-pot wonder:

• 650g Chicken breast (about 4), Skinless and boneless, Chopped: The star of the show! Opt for good quality chicken breasts. Chopping them into bite-sized pieces ensures they cook quickly and evenly, absorbing all those delicious flavours. If you prefer, you could also use chicken thighs for a richer, more succulent result, though cooking time might need to be slightly adjusted to ensure they are cooked through.
• 1 tbsp Olive oil, Or oil from sun-dried tomatoes jar: Oil is essential for sautéing the chicken and building flavour. Olive oil adds a lovely fruity note, but using the oil from your sun-dried tomato jar is a brilliant tip! It’s already infused with the gorgeous flavour of the tomatoes and herbs, boosting the overall taste profile of the dish right from the start. This is a fantastic way to reduce waste and amplify flavour – a win-win!
• 3 Garlic cloves, Peeled and crushed: Garlic is the aromatic backbone of so many delicious dishes, and this one is no exception. Fresh garlic is key for that pungent, slightly sweet flavour. Crushing it releases its oils more effectively than just chopping, ensuring maximum flavour infusion into the oil and the dish. If you’re a garlic lover, feel free to add an extra clove or two – we certainly do!
• 170g Sun-dried tomatoes (in oil), Drained: Sun-dried tomatoes are flavour bombs! Their intense, sweet-tart, and slightly chewy texture adds incredible depth to the orzo. Using sun-dried tomatoes packed in oil is ideal as they are softer and more flavourful than the dry-packed variety. Make sure to drain them well, but as mentioned before, don’t discard that flavourful oil! Roughly chopping them before adding them to the pan makes them easier to incorporate into the orzo and ensures you get little bursts of sun-dried tomato goodness in every bite.
• 1 tsp Oregano: Dried oregano brings a classic Mediterranean warmth and herbaceousness to the dish, perfectly complementing the sun-dried tomatoes and garlic. It’s a key component of that “Tuscan-inspired” flavour profile. If you have fresh oregano on hand, you can use about a tablespoon of chopped fresh oregano instead, adding it towards the end of cooking for a brighter flavour.
• 2 tsp Paprika: Paprika adds a subtle smoky sweetness and a beautiful reddish hue to the dish. You can use sweet paprika for a mild flavour, or smoked paprika for a deeper, more intense smoky note. For a little bit of heat, you could even use a pinch of hot paprika or chili flakes, but keep in mind the original recipe is designed to be mild and family-friendly.
• 250g Orzo: Orzo pasta, also known as risoni, is rice-shaped pasta that’s perfect for one-pot dishes like this. It cooks relatively quickly and absorbs flavours beautifully. Its slightly chewy texture provides a lovely contrast to the tender chicken and creamy sauce. Make sure you are using dried orzo pasta, not cooked.
• 650ml Hot chicken stock: Chicken stock is the liquid base of this dish, providing moisture for cooking the orzo and adding depth of flavour. Using hot stock is crucial as it helps maintain the cooking temperature and ensures the orzo cooks evenly. Opt for good quality chicken stock – homemade is always best if you have the time, but a good quality store-bought stock works perfectly too. Low sodium stock is a good option if you are watching your salt intake, as you can always season to taste later.
• 150ml Double cream: Double cream (heavy cream in the US) is what makes this dish truly decadent and “marry me” worthy! It adds richness, creaminess, and a luxurious texture that coats the orzo and chicken beautifully. For a slightly lighter option, you could use single cream (light cream), but double cream really delivers that signature creamy indulgence. If you are looking for a dairy-free alternative, you could try full-fat coconut cream, but it will slightly alter the flavour profile.
• 50g Parmesan, Grated: Parmesan cheese adds a salty, nutty, and umami-rich flavour that elevates the dish to another level. Freshly grated Parmesan is always recommended for the best flavour and texture. Stirring it in at the end creates a creamy, cheesy sauce that binds everything together. You could also use Pecorino Romano cheese for a slightly sharper, saltier flavour.
• 120g Spinach: Spinach adds a vibrant green colour, a boost of nutrients, and a slightly earthy flavour that balances the richness of the cream and cheese. Baby spinach is ideal as it’s tender and cooks down quickly. You can use fresh or frozen spinach. If using frozen, make sure to thaw it and squeeze out any excess water before adding it to the pan.
• Freshly ground black pepper: Freshly ground black pepper is essential for seasoning and enhancing the flavours of all the ingredients. Don’t be shy with the pepper – it adds a subtle warmth and depth. Season to taste throughout the cooking process and especially at the end.

Instructions

This Marry Me Chicken Orzo is incredibly easy to make, and the one-pot method means minimal washing up – always a bonus! Follow these simple steps to create your own flavour-packed masterpiece:

1. Sear the Chicken: In a large, deep frying pan or a wide-bottomed pot (big enough to hold all the ingredients later), heat the olive oil (or sun-dried tomato oil) over medium heat. Wait until the oil shimmers slightly, indicating it’s hot enough. Carefully add the chopped chicken pieces in a single layer, ensuring not to overcrowd the pan – you might need to do this in batches if your pan is smaller. Cook for about 5 minutes, stirring occasionally. The goal here is to sear the chicken and get some colour on all sides. Don’t worry about cooking it through completely at this stage, as it will finish cooking later with the orzo. Searing the chicken first locks in moisture and adds a lovely depth of flavour to the final dish. If you overcrowd the pan, the chicken will steam rather than sear, which won’t give you that desirable browned exterior.
2. Sauté Aromatics: Reduce the heat to medium-low. Add the crushed garlic, drained sun-dried tomatoes, dried oregano, and paprika to the pan with the chicken. Stir everything together well, ensuring the garlic and spices are nicely distributed and coating the chicken. Cook for 3-5 minutes, stirring frequently, until the garlic becomes fragrant and softened, and the spices become aromatic. Be careful not to burn the garlic – burnt garlic can taste bitter. This step is crucial for building the flavour base of the dish. The heat gently releases the aromas and flavours of the garlic, sun-dried tomatoes, and spices, infusing the oil and chicken with deliciousness.
3. Add Orzo and Stock: Now it’s time to bring it all together! Add the orzo pasta, hot chicken stock, and a generous pinch of freshly ground black pepper to the pan. Give everything a good stir to ensure the orzo is evenly distributed and submerged in the stock. Bring the mixture to a gentle simmer. Once simmering, put the lid on the pan (if you have one – a tight-fitting lid is best to trap steam) and reduce the heat to low.
4. Simmer and Cook Orzo: Cook for 10 minutes, stirring occasionally. Stirring helps prevent the orzo from sticking to the bottom of the pan and ensures even cooking. Keep the lid on for most of this time to allow the orzo to steam and absorb the stock. After 10 minutes, check the orzo – it should be almost cooked through, but still have a slight bite to it (al dente). Most of the liquid should have been absorbed, but there might still be a little bit of sauce remaining. If the orzo is still quite firm and the liquid is completely absorbed, you might need to add a splash more hot stock or water and continue cooking for a few more minutes. Conversely, if there is too much liquid and the orzo is already cooked, remove the lid and cook for a minute or two longer, stirring constantly, to allow some of the excess liquid to evaporate.
5. Stir in Cream and Spinach: Turn the heat down to the lowest setting. Add the spinach and double cream to the pan. Stir everything together very well until the spinach wilts and the cream is fully incorporated and heated through. This should only take 1-3 minutes. The residual heat from the pan will be enough to wilt the spinach and warm the cream. Make sure to stir gently but thoroughly to avoid breaking up the orzo too much. At this stage, check that the chicken is cooked through – it should be opaque and no longer pink in the center. If you are unsure, you can use a meat thermometer to check – the internal temperature should reach 75°C (165°F).
6. Finish with Parmesan: Turn off the heat completely. Stir in the grated Parmesan cheese. The heat from the orzo and sauce will melt the cheese and create a wonderfully creamy and cheesy sauce that coats every strand of orzo and piece of chicken. Stir until the Parmesan is fully melted and incorporated.
7. Serve and Enjoy! Serve immediately while it’s hot and creamy. Garnish with extra grated Parmesan cheese, a sprinkle of fresh oregano or parsley (if you have it), or a drizzle of good quality olive oil for an extra touch of flavour and visual appeal. This Marry Me Chicken Orzo is delicious served on its own as a complete meal, or you can serve it with a side salad or some crusty bread to soak up all that delicious sauce. Prepare to be amazed by the flavour and simplicity of this one-pot wonder!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.)

Servings: 4

Estimated Calories per Serving: Approximately 750-850 calories

This Marry Me Chicken Orzo is a satisfying and flavourful meal, but as it contains cream and Parmesan cheese, it’s moderately high in calories and fat. It’s a delicious treat to enjoy in moderation as part of a balanced diet.

Preparation Time

This recipe is all about speed and convenience!

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

In just half an hour, you can have a restaurant-quality, flavour-packed meal on the table – perfect for busy weeknights or when you want a delicious dinner without spending hours in the kitchen.

How to Serve

Marry Me Chicken Orzo is a fantastic dish on its own, but here are some ideas to elevate your serving experience and make it even more special:

• Garnish:
  • Fresh Parmesan: Always a welcome addition! A generous sprinkle of freshly grated Parmesan over the top enhances the cheesy flavour and adds a touch of elegance.
  • Fresh Herbs: A sprinkle of freshly chopped parsley, oregano, or basil adds a pop of freshness and colour.
  • Red Pepper Flakes: For those who like a little heat, a pinch of red pepper flakes adds a subtle kick.
  • Lemon Zest: A grating of lemon zest brightens the flavours and adds a zesty aroma.
  • Drizzle of Olive Oil: A drizzle of good quality extra virgin olive oil just before serving adds richness and a fruity note.
• Side Dishes:
  • Crusty Bread: Perfect for soaking up all the delicious creamy sauce! Garlic bread or focaccia would be especially delightful.
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a lovely contrast to the richness of the orzo.
  • Roasted Vegetables: Roasted asparagus, broccoli, or green beans would complement the dish beautifully and add extra nutrients.
  • Garlic Knots: Another bread option that’s always a crowd-pleaser, especially if you’re serving a larger group.
• Occasions:
  • Weeknight Dinner: This is the perfect weeknight meal – quick, easy, and satisfying.
  • Casual Dinner Party: Impress your guests with minimal effort! This dish is elegant enough for a casual dinner party but simple enough to make for a crowd.
  • Romantic Dinner for Two: The name “Marry Me Chicken” speaks for itself! This dish is definitely special enough for a romantic dinner at home.
  • Family Gathering: A guaranteed crowd-pleaser that even picky eaters will love.

Additional Tips for Perfect Marry Me Chicken Orzo

Want to take your Marry Me Chicken Orzo to the next level? Here are five extra tips to ensure culinary success:

1. Don’t Overcook the Orzo: Orzo cooks quickly, so be vigilant and avoid overcooking it. You want it to be al dente – slightly firm to the bite – not mushy. Start checking for doneness around the 8-minute mark and adjust cooking time as needed. Overcooked orzo will lose its texture and become less appealing.
2. Use Good Quality Chicken Stock: The chicken stock is a key flavour component, so using good quality stock makes a big difference. Homemade stock is fantastic if you have it, but a good quality store-bought chicken stock will also work well. Low sodium stock is a good choice to control the salt level, and you can always add more salt to taste later.
3. Taste and Season as You Go: Seasoning is crucial for flavour! Taste the dish at various stages – after searing the chicken, after adding the stock and orzo, and again before adding the cream and Parmesan. Adjust salt and pepper to your liking throughout the cooking process. Remember that Parmesan cheese is salty, so you might need less additional salt at the end.
4. Don’t Skip the Parmesan: The Parmesan cheese is essential for creating that creamy, cheesy, “marry me” sauce. Freshly grated Parmesan is always best for flavour and texture. Stir it in at the very end, off the heat, to ensure it melts smoothly and creates a luscious sauce.
5. Customize Your Veggies: While spinach is classic in this recipe, feel free to add other vegetables to your Marry Me Chicken Orzo! Consider adding:
   • Roasted Red Peppers: Add roasted red peppers (jarred or homemade) along with the sun-dried tomatoes for extra sweetness and flavour.
   • Mushrooms: Sauté sliced mushrooms with the garlic and sun-dried tomatoes for an earthy flavour boost.
   • Asparagus: Add chopped asparagus spears along with the spinach for a spring-like touch.
   • Artichoke Hearts: Quartered artichoke hearts (canned or jarred, drained) would also be delicious added with the spinach.

FAQ Section: Marry Me Chicken Orzo – Ingredients

Q1: Can I substitute chicken thighs for chicken breasts?

A: Yes, absolutely! Chicken thighs will result in a richer and more succulent dish due to their higher fat content. You may need to increase the cooking time slightly to ensure they are cooked through, especially if using bone-in thighs. Boneless, skinless thighs are the easiest to use and will cook similarly to chicken breasts.

Q2: I don’t have sun-dried tomatoes in oil, can I use dry-packed sun-dried tomatoes?

A: Yes, you can. If using dry-packed sun-dried tomatoes, you will need to rehydrate them first. Soak them in hot water for about 15-20 minutes until softened. Drain them well and then chop them before adding them to the recipe. You will also need to use olive oil for sautéing the chicken and aromatics if you don’t have the oil from the sun-dried tomato jar. Dry-packed tomatoes may have a slightly more intense flavour, so you might want to adjust the amount to your taste.

Q3: Can I use a different type of pasta instead of orzo?

A: While orzo is the pasta traditionally used in this recipe and works beautifully in a one-pot dish, you could experiment with other small pasta shapes. Ditalini, small shells, or even broken spaghetti or linguine could potentially work. However, cooking times may vary, so keep a close eye on the pasta and adjust the liquid and cooking time accordingly. Orzo is recommended for the best results and texture.

Q4: I don’t have double cream, can I use single cream or milk?

A: You can use single cream (light cream) or even full-fat milk as a substitute for double cream, but the dish will be less rich and creamy. Double cream is what gives Marry Me Chicken Orzo its signature luxurious texture. If using single cream or milk, you may want to add a little extra Parmesan cheese to help thicken the sauce. For a dairy-free option, full-fat coconut cream (the thick part from a chilled can) could be used, but it will impart a coconut flavour to the dish.

Q5: Can I make this recipe vegetarian?

A: Yes, you can adapt this recipe to be vegetarian! Simply omit the chicken. To maintain the heartiness of the dish, you could add a can of drained and rinsed cannellini beans or chickpeas along with the orzo. You could also add extra vegetables like mushrooms, zucchini, or bell peppers. Use vegetable stock instead of chicken stock, and consider adding a splash of white wine when sautéing the garlic and sun-dried tomatoes to enhance the flavour depth. The creamy, cheesy sauce will still be delicious with the vegetarian substitutions.

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