Description
Marry Me Chicken Orzo is a comforting, creamy one-pot dish featuring tender chicken breast cooked with orzo pasta in a flavorful tomato and herb sauce enriched with Parmesan, cream cheese, and spinach. This recipe offers a perfect balance of savory and slightly tangy flavors, ideal for a satisfying family dinner prepared all in one skillet.
Ingredients
Sauce Ingredients
- 1 ¼ cup half and half
- 2 ½ cups chicken broth
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce (Frank’s recommended)
- 1 teaspoon Dijon mustard
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ¾ teaspoon dried parsley
- ¾ teaspoon onion powder
Chicken
- 1 lb. boneless skinless chicken breast
- Salt and pepper, to taste
Other Ingredients
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/3 cup sun-dried tomatoes (oil reserved)
- 1 cup orzo (uncooked)
- ½ cup Parmesan cheese, freshly grated
- ¼ cup cream cheese, softened
- 2 cups packed baby spinach, roughly chopped
Instructions
- Prepare Sauce Mixture: Combine half and half, chicken broth, chicken bouillon cube, honey, hot sauce, Dijon mustard, dried oregano, basil, parsley, and onion powder in a large measuring cup with a spout and set aside. Pat sun-dried tomatoes dry and roughly chop them. Measure out remaining ingredients before starting to cook.
- Prepare Chicken: Slice the chicken breasts in half lengthwise to create thinner slices. Cover with plastic wrap and gently tenderize both sides using a meat mallet. Pat dry and cut into preferred pieces. Season with salt and pepper to taste.
- Sear Chicken: Heat 1 to 2 tablespoons of the reserved sun-dried tomato oil in a large, wide skillet over medium-high heat. Add chicken pieces and sear until golden brown and cooked through, about 5 to 7 minutes. Remove chicken from skillet and set aside. Turn the heat off.
- Deglaze Pan: Pour the white wine into the same skillet and turn heat to medium. Use a silicone spatula to scrape and loosen browned bits from the skillet bottom and sides. Simmer until the wine is reduced by half, approximately 3 to 4 minutes.
- Sauté Aromatics: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the tomato paste and cook continuously for 2 minutes to deepen flavor.
- Add Sauce Mixture: Gradually add the prepared sauce mixture in small splashes while stirring continuously. Though the liquid seems abundant, the orzo will absorb it and thicken the sauce during cooking.
- Add Sun-Dried Tomatoes and Boil: Stir in the chopped sun-dried tomatoes. Bring the mixture to a gentle boil, reducing heat if it begins to boil too rapidly.
- Cook Orzo: Add uncooked orzo to the skillet and return to a gentle boil. Cook uncovered, stirring frequently to prevent sticking, for about 9 minutes or according to package instructions. Use a silicone spatula to lift any pasta sticking to the skillet bottom frequently during cooking.
- Incorporate Cheeses and Spinach: Reduce heat to low. Stir in softened cream cheese gradually along with freshly grated Parmesan cheese until melted and well combined. Add the chopped baby spinach and cook for 1 minute until just wilted.
- Combine Chicken and Finish: Return the cooked chicken along with any accumulated juices to the skillet. Stir everything together gently and heat through. The sauce will continue to thicken as the orzo absorbs more liquid after resting. Serve once the desired consistency is reached.
Notes
- Use dry white wine for deglazing; if avoiding alcohol, substitute with additional chicken broth.
- Reserve oil from sun-dried tomatoes for cooking to enhance flavor.
- Stir frequently during orzo cooking to prevent sticking and ensure even cooking.
- The sauce thickens considerably once rested, so serve when desired consistency is reached.
- Adjust hot sauce quantity based on preferred spice level.
