One-Pot Marry Me Chicken Orzo

When I want something that feels a little special without a sink full of dishes, I make this One-Pot Marry Me Chicken Orzo. It's a cozy creamy dinner that comes together in one-pan for easy cleanup. Made of bite-sized chicken, toasted orzo, and sun-dried tomatoes, finished with a splash of heavy cream, plenty of freshly grated parmesan, and a handful of spinach. It's rich and savory, with a little smoky warmth from the paprika that keeps everyone coming back for one more spoonful.

If you are looking for more easy chicken dinners, try my Easy Creamy Parmesan Chicken Spinach Pasta and One Pan Apple Cider Chicken. Both are weeknight favorites in my house.

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Why You'll Love This Marry Me Chicken Orzo Recipe!

If you have ever made marry me chicken, you already know how irresistible that creamy, sun-dried tomato and parmesan sauce is. This version takes all of those flavors and turns them into a complete one-pan meal by cooking the orzo right in the sauce. The orzo soaks up the broth and spices as it simmers, so every bite is full of flavor, and it comes out wonderfully creamy, almost like a quick risotto.

Here are a few more reasons this one is going on repeat:

• It's a true one-pan marry me chicken and orzo dinner, so cleanup is quick and easy.
• The orzo cooks right in the skillet, which means no extra pot of boiling water.
• Toasting the orzo with the spices and tomato paste adds a deep, flavor in just an extra minute or two.
• It's ready in about 35 minutes, perfect for busy weeknights.
• The spinach cooks right in, so you get a little something green without making a separate side.
• It's cozy enough for a family dinner but feels special enough for date night at home.

Equipment Needed

• Large skillet (deep, with a lid)
• Cutting board and knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Plate and aluminum foil (to keep the chicken warm)
• Cheese grater or microplane

Key Ingredients

For the Chicken

Boneless skinless chicken: Cut into bite-sized cubes so it cooks quickly and evenly. Every forkful of this marry me chicken orzo gets a tender piece of chicken!

Olive oil: I divide it between searing the chicken and sautéing the aromatics, so nothing sticks and everything gets a nice golden start.

Salt and pepper: Just a pinch of each to season the chicken before it hits the pan.

For the Creamy Orzo

Shallots: I love shallots here because they are milder and a little sweeter than onions, and they melt right into the sauce.

Garlic: Four or five cloves might sound like a lot, but trust me, it's what makes this dish so flavorful.

Italian seasoning and oregano: These dried herbs give the whole skillet that classic, savory Italian flavor.

Paprika and smoked paprika: I use both for a beautiful warm color and a gentle smoky flavor that pairs perfectly with the sun-dried tomatoes.

Tomato paste: Just a tablespoon adds rich, concentrated tomato flavor. Cooking it for a minute with the orzo really brings out its sweetness.

Sun-dried tomatoes: These are the signature ingredient in any marry me chicken recipe. They add little bursts of sweet, tangy flavor throughout the orzo.

Orzo: This small, rice-shaped pasta cooks right in the broth and soaks up all of that flavor. It's what makes this an easy chicken orzo recipe that feels like a complete meal.

Chicken broth: The orzo simmers in the broth. Low-sodium lets you control the salt.

Heavy cream: Stirred in at the end for a silky, creamy finish.

Parmesan cheese: Freshly grated parmesan melts so much more smoothly than the pre-shredded kind, and it makes the sauce extra rich.

Spinach: Wilts right into the warm orzo in seconds and adds a pop of color.

Fresh basil (optional): A sprinkle on top right before serving makes it look and taste so fresh.

Step-By-Step Instructions

Start by heating a large skillet over medium heat and adding 1 tablespoon of olive oil. Once the oil is hot, add the cubed chicken and sprinkle it with a pinch each of salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Move the chicken to a plate and cover it with foil to keep it warm.

Add the remaining tablespoon of olive oil to the same skillet. No need to wipe it out, because those little browned bits from the chicken add so much flavor! Add the sliced shallots and sauté for about 2 minutes, until they are soft. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Then add the Italian seasoning, oregano, paprika, smoked paprika, tomato paste, and orzo to the skillet. Stir everything together so the orzo is coated, and let it cook for 1 to 2 minutes. This is my favorite little step! It toasts the orzo for a nutty flavor, wakes up the spices in the oil, and cooks the tomato paste so it has a richer flavor and removes any acidic taste.

Add the sun-dried tomatoes, chicken broth, and cooked chicken back to the skillet. Bring everything to a simmer and cook for 10 to 12 minutes, until the orzo is tender and has soaked up most of the broth. Give it a stir every couple of minutes so the orzo doesn't stick to the bottom of the pan.

Take the skillet off the heat and stir in the heavy cream, parmesan, and spinach. Keep stirring until the cheese melts into a creamy sauce and the spinach is wilted.

Serve your marry me chicken and orzo skillet with extra parmesan and a little fresh basil on top if you like.

Serving Suggestions

• Serve with warm crusty bread or garlic bread to scoop up every bit of that creamy sauce.
• Add a simple green salad or Caesar salad for a fresh, crisp side.
• Pair with roasted broccoli, green beans, or asparagus.
• Finish with a sprinkle of red pepper flakes, if you like a little heat.

Make Ahead

To save time, you can cube the chicken, slice the shallots, and mince the garlic up to a day ahead and keep them covered in the refrigerator. I also like to measure the Italian seasoning, oregano, paprika, and smoked paprika into a small bowl so they are ready to toss in. Grate the parmesan ahead too, then dinner comes together in no time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

The orzo will soak up the sauce as it sits, so add a splash of chicken broth or cream when reheating. Warm it gently in a skillet over medium-low heat or in the microwave, stirring until creamy again. The leftovers warmed up very well!

I don't recommend freezing this one. Cream-based sauces can separate, and the orzo can turn soft and mushy once thawed.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!