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Plated One-Pan Marry Me Chicken Orzo garnished with parmesan and herbs

One-Pan Marry Me Chicken Orzo

Juicy, golden-seared chicken, creamy Parmesan orzo, sun-dried tomatoes, and spinach — all made in one pan for a date-night-worthy meal in under 40 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast cubed (or thighs for extra richness)
  • 2 tbsp olive oil or avocado oil
  • 4-5 cloves garlic smashed (or 1½ tsp jarred minced garlic)
  • 0.75 cup sun-dried tomatoes oil-packed preferred, drained
  • 2 tsp Italian seasoning or 1 tsp oregano, ½ tsp basil, ½ tsp thyme
  • 2 tsp paprika smoked or sweet
  • 0.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 cup orzo pasta
  • 2.75 cups chicken broth
  • 0.75 cup full-fat coconut milk or heavy cream
  • fresh spinach 2 large handfuls or ½ cup thawed frozen, squeezed dry
  • 0.75 cup Parmesan cheese freshly grated

Equipment

  • Large deep skillet
  • Dutch oven
  • cutting board
  • sharp knife
  • measuring cups
  • Measuring spoons

Method
 

  1. Heat oil over medium-high in a large skillet or Dutch oven. Add chicken in a single layer. Season with salt, pepper, Italian seasoning, and paprika. Sear 5–7 minutes until golden, not stirring for first 3 minutes. Remove to a plate.
  2. Lower heat to medium. Add garlic and sun-dried tomatoes. Sauté 1–2 minutes until fragrant, stirring constantly.
  3. Add orzo and cook 1 minute, stirring to coat. Pour in broth, scraping up browned bits for flavor.
  4. Return chicken and juices to the pan. Cover, reduce heat to low, and cook 10–12 minutes until orzo is tender and liquid mostly absorbed. Add ¼ cup broth if too dry.
  5. Stir in coconut milk or cream, spinach, and Parmesan. Cook uncovered 3–4 minutes until spinach wilts and sauce thickens. Remove from heat before adding cheese to keep sauce smooth.
  6. Taste and adjust seasoning with extra salt or lemon zest if desired. Serve hot.

Notes

Don’t overcrowd chicken when searing; it needs space to brown. Oil-packed sun-dried tomatoes work best. Always remove pan from heat before adding Parmesan to prevent graininess.