Marry Me Chicken Orzo: the name alone promises a dish so irresistible, so utterly delicious, that it could inspire a proposal! And trust me, after one bite of this creamy, sun-dried tomato and parmesan-infused pasta, you’ll understand why. Forget complicated recipes and hours in the kitchen; this is comfort food elevated, ready in under an hour, and guaranteed to impress.
While the exact origins of “Marry Me Chicken” are shrouded in a bit of mystery, the legend goes that someone created this dish and served it to their significant other, resulting in a proposal shortly after. Whether that’s fact or fiction, the sentiment remains: this is a dish designed to delight. The original recipe typically features chicken breasts simmered in a creamy sauce, but we’re taking it up a notch by incorporating orzo pasta, creating a complete and satisfying meal in one pot.
People adore this dish for its incredible flavor profile. The tangy sun-dried tomatoes, rich parmesan cheese, and fragrant herbs create a symphony of tastes that dance on your palate. The creamy sauce coats every strand of orzo, making each bite utterly decadent. Plus, it’s incredibly convenient! This Marry Me Chicken Orzo is perfect for a weeknight dinner, a special occasion, or anytime you crave a little bit of culinary magic. So, are you ready to experience the magic of Marry Me Chicken Orzo? Let’s get cooking!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh basil, plus more for serving
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup orzo pasta
- 2 cups water or chicken broth (for cooking orzo)
- 2 tbsp butter
- 1/4 cup dry white wine (optional, but highly recommended!)
Preparing the Chicken and Sauce:
- Season the Chicken: In a bowl, toss the cubed chicken with salt and pepper. Don’t be shy with the seasoning – this is the foundation of the flavor!
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding the pan). Sear the chicken on all sides until golden brown and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the skillet and set aside. Don’t worry about cooking it *completely* through at this stage, as it will finish cooking in the sauce.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Stir frequently to prevent burning.
- Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The sun-dried tomatoes will release their flavorful oils, adding depth to the sauce.
- Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is where a lot of flavor hides! Let the wine simmer for a minute or two, until it has reduced slightly. This step adds a lovely acidity and complexity to the sauce.
- Create the Creamy Sauce: Pour in the chicken broth and bring to a simmer. Then, stir in the heavy cream, Parmesan cheese, dried oregano, and red pepper flakes (if using). Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
- Return the Chicken: Add the seared chicken back to the skillet with the sauce. Stir to coat the chicken evenly. Let it simmer for another 5-7 minutes, or until the chicken is heated through and the sauce has thickened to your desired consistency.
- Stir in Fresh Basil: Stir in the chopped fresh basil. The basil adds a bright, fresh flavor that complements the richness of the sauce.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.
Cooking the Orzo:
- Toast the Orzo (Optional, but Recommended): In a separate saucepan, melt the butter over medium heat. Add the orzo pasta and toast it for 2-3 minutes, stirring constantly, until it is lightly golden brown. Toasting the orzo adds a nutty flavor and helps it cook more evenly.
- Add Liquid and Simmer: Pour in the water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 8-10 minutes, or until the orzo is cooked through and the liquid has been absorbed. Check the orzo occasionally and add more liquid if needed to prevent it from sticking.
- Fluff with a Fork: Once the orzo is cooked, remove it from the heat and fluff it with a fork. This helps to separate the grains and prevent them from clumping together.
Assembling and Serving:
- Combine Orzo and Chicken: Add the cooked orzo to the skillet with the chicken and sauce. Stir gently to combine, ensuring that the orzo is evenly coated in the sauce.
- Serve Immediately: Serve the Marry Me Chicken Orzo immediately. Garnish with extra grated Parmesan cheese and fresh basil, if desired.
- Serving Suggestions: This dish is delicious on its own, but it also pairs well with a side salad or some crusty bread for soaking up the sauce.
Tips and Variations:
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking. Just be sure to trim any excess fat before cubing them.
- Vegetarian Option: For a vegetarian version, you can substitute the chicken with mushrooms or chickpeas. Sauté the mushrooms or chickpeas in the skillet before adding the other ingredients.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether.
- Add Vegetables: Feel free to add other vegetables to the dish, such as spinach, bell peppers, or zucchini. Add them to the skillet along with the onions and garlic.
- Lemon Juice: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or water to loosen the sauce when reheating.
- Make Ahead: You can prepare the chicken and sauce ahead of time and store it in the refrigerator for up to 24 hours. Cook the orzo just before serving.
- Cream Cheese Variation: For an even creamier sauce, stir in 2-4 ounces of cream cheese along with the heavy cream. This will add a tangy richness to the dish.
- Sun-Dried Tomato Options: If you can’t find oil-packed sun-dried tomatoes, you can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water for about 15 minutes before chopping and adding them to the skillet.
- Orzo Alternatives: If you don’t have orzo, you can substitute it with other small pasta shapes, such as ditalini or acini di pepe. You can also use rice or quinoa.
Detailed Cooking Instructions and Explanations:
- Chicken Preparation – The Key to Success: The size of your chicken pieces matters. Aim for roughly 1-inch cubes. This ensures even cooking and allows the chicken to absorb the flavors of the sauce effectively. Patting the chicken dry with paper towels before seasoning is also crucial. This helps the chicken to brown properly in the skillet.
- Searing for Flavor: Don’t skip the searing step! Searing the chicken creates a beautiful golden-brown crust that adds a ton of flavor to the dish. Make sure your skillet is hot before adding the chicken, and avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear. If necessary, work in batches.
- Onion and Garlic – The Aromatic Base: Cooking the onions until they are softened and translucent is important for developing the flavor of the sauce. Don’t rush this step. Similarly, be careful not to burn the garlic. Burnt garlic can ruin the entire dish. Cook it just until it is fragrant, about 30 seconds to a minute.
- Sun-Dried Tomatoes – A Burst of Umami: Sun-dried tomatoes add a concentrated burst of umami flavor to the sauce. Using oil-packed sun-dried tomatoes is recommended, as the oil is infused with the flavor of the tomatoes. If you are using dry-packed sun-dried tomatoes, be sure to rehydrate them before using.
- Deglazing – Unlocking Hidden Flavors: Deglazing the pan with white wine (or chicken broth if you prefer) is a simple technique that can significantly enhance the flavor of your dish. As the wine simmers, it loosens the browned bits from the bottom of the pan, which are packed with flavor.
- Creamy Sauce Perfection: When adding the heavy cream, make sure the heat is on low. This will prevent the cream from curdling. Simmer the sauce gently until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Parmesan Cheese – The Finishing Touch: Parmesan cheese adds a salty, savory flavor to the sauce. Use freshly grated Parmesan cheese for the best flavor.
- Basil – Freshness and Aroma: Fresh basil adds a bright, fresh
Conclusion:
This Marry Me Chicken Orzo isn’t just another pasta dish; it’s a flavor explosion waiting to happen, a guaranteed crowd-pleaser, and, dare I say, a potential proposal catalyst! Seriously though, the creamy, sun-dried tomato-infused sauce, the perfectly cooked orzo, and the tender, juicy chicken create a symphony of textures and tastes that will have everyone begging for seconds. It’s comfort food elevated, simple enough for a weeknight dinner but impressive enough for a special occasion.
Why is this a must-try? Because it’s ridiculously delicious, surprisingly easy to make, and incredibly versatile. The combination of the rich cream, the tangy sun-dried tomatoes, the aromatic garlic, and the savory chicken is simply irresistible. Plus, the orzo adds a delightful chewiness that sets it apart from your average pasta dish. It’s a flavor profile that appeals to almost everyone, making it a safe bet for potlucks, family gatherings, or even a romantic dinner for two. And let’s be honest, who doesn’t love a dish that’s both comforting and impressive?
But the best part? You can totally customize this recipe to your liking! Feeling adventurous? Add a pinch of red pepper flakes for a little kick. Want to make it even more decadent? Stir in a dollop of mascarpone cheese at the end. Looking for a vegetarian option? Simply swap the chicken for some sautéed mushrooms or roasted vegetables like bell peppers and zucchini. The possibilities are endless!
Serving Suggestions and Variations:
* Serve it as a main course with a side of crusty bread for soaking up all that delicious sauce.
* Pair it with a simple green salad for a complete and balanced meal.
* Top it with some freshly grated Parmesan cheese and chopped parsley for a beautiful presentation.
* For a spicier version, add a dash of hot sauce or a pinch of cayenne pepper.
* If you’re short on time, you can use pre-cooked rotisserie chicken.
* To make it even creamier, add a splash of heavy cream or half-and-half at the end.
* Consider adding some spinach or kale for an extra boost of nutrients.
* For a lighter option, use light cream cheese or Greek yogurt instead of heavy cream.
* You can also use different types of pasta, such as penne or farfalle, if you don’t have orzo on hand.I truly believe that this Marry Me Chicken Orzo recipe will become a staple in your kitchen. It’s a dish that’s guaranteed to impress, satisfy, and leave you wanting more. It’s the kind of recipe that you’ll find yourself making again and again, tweaking it to your own personal preferences and sharing it with everyone you know.
So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t regret it. And when you do make it, please, please, please come back and let me know what you think! Share your photos, your variations, and your experiences in the comments below. I can’t wait to hear how much you love it! Happy cooking! I’m confident you’ll find this recipe as irresistible as I do. Let me know if it leads to any proposals!
Marry Me Chicken Orzo: A Delicious and Easy Recipe
Creamy, flavorful chicken and orzo pasta with sun-dried tomatoes, Parmesan cheese, and fresh basil. A guaranteed crowd-pleaser!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tbsp chopped fresh basil, plus more for serving
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup orzo pasta
- 2 cups water or chicken broth (for cooking orzo)
- 2 tbsp butter
- 1/4 cup dry white wine (optional, but highly recommended!)
Instructions
- Season the Chicken: In a bowl, toss the cubed chicken with salt and pepper.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary). Sear on all sides until golden brown and cooked through (5-7 minutes). Remove from skillet and set aside.
- Sauté the Aromatics: Reduce heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Stir frequently.
- Add Garlic and Sun-Dried Tomatoes: Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for another minute, until fragrant.
- Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, until it has reduced slightly.
- Create the Creamy Sauce: Pour in the chicken broth and bring to a simmer. Then, stir in the heavy cream, Parmesan cheese, dried oregano, and red pepper flakes (if using). Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
- Return the Chicken: Add the seared chicken back to the skillet with the sauce. Stir to coat the chicken evenly. Let it simmer for another 5-7 minutes, or until the chicken is heated through and the sauce has thickened to your desired consistency.
- Stir in Fresh Basil: Stir in the chopped fresh basil.
- Taste and Adjust: Taste the sauce and adjust the seasoning as needed.
- Toast the Orzo (Optional, but Recommended): In a separate saucepan, melt the butter over medium heat. Add the orzo pasta and toast it for 2-3 minutes, stirring constantly, until it is lightly golden brown.
- Add Liquid and Simmer: Pour in the water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 8-10 minutes, or until the orzo is cooked through and the liquid has been absorbed. Check the orzo occasionally and add more liquid if needed to prevent it from sticking.
- Fluff with a Fork: Once the orzo is cooked, remove it from the heat and fluff it with a fork.
- Combine Orzo and Chicken: Add the cooked orzo to the skillet with the chicken and sauce. Stir gently to combine, ensuring that the orzo is evenly coated in the sauce.
- Serve Immediately: Serve the Marry Me Chicken Orzo immediately. Garnish with extra grated Parmesan cheese and fresh basil, if desired.
- Serving Suggestions: This dish is delicious on its own, but it also pairs well with a side salad or some crusty bread for soaking up the sauce.
Notes
- Chicken thighs can be substituted for chicken breasts.
- For a vegetarian option, substitute the chicken with mushrooms or chickpeas.
- Adjust the amount of red pepper flakes to your liking.
- Add vegetables such as spinach, bell peppers, or zucchini.
- A squeeze of fresh lemon juice at the end can brighten up the flavors.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The chicken and sauce can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
- For an even creamier sauce, stir in 2-4 ounces of cream cheese along with the heavy cream.
- If you can’t find oil-packed sun-dried tomatoes, you can use dry-packed sun-dried tomatoes. Just rehydrate them in hot water for about 15 minutes before chopping and adding them to the skillet.
- If you don’t have orzo, you can substitute it with other small pasta shapes, such as ditalini or acini di pepe. You can also use rice or quinoa.