Name: Marry Me Chicken Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 650 g Chicken breast Skinless and boneless. Chopped; 1 tbsp Olive oil Or oil from sun dried tomatoes jar; 3 Garlic cloves Peeled and crushed; 170 g Sun-dried tomatoes (in oil Drained); 1 tsp Oregano; 2 tsp Paprika; 250 g Orzo; 650 ml Hot chicken stock Made with a stock cube (bouillon cube); 150 ml Double cream (heavy cream (US/CAN or (AUS) thickened cream)); 50 g Parmesan Grated; 120 g Spinach; Freshly ground black pepper

This one-pan dish delivers tender chicken, creamy sauce, and perfectly cooked orzo with minimal fuss. It’s the kind of recipe I return to when I want something comforting but still weeknight-friendly.

Why This Recipe Works

I like recipes that balance flavor and simplicity, and this one hits that mark. The chicken gets a good sear before the aromatics go in, which builds a deeper base for the sauce. Cooking the orzo directly in the stock means it absorbs the chicken flavor as it simmers, and finishing with cream, spinach, and parmesan creates a rich, cohesive dish without extra dishes.

Ingredients

650 g chicken breast, skinless and boneless, chopped
1 tbsp olive oil (or oil from the sun-dried tomatoes jar)
3 garlic cloves, peeled and crushed
170 g sun-dried tomatoes (in oil), drained
1 tsp oregano
2 tsp paprika
250 g orzo
650 ml hot chicken stock (made with a stock cube/bouillon cube)
150 ml double cream (heavy cream in US/Canada; thickened cream in Australia)
50 g parmesan, grated
120 g spinach
Freshly ground black pepper

How to Make It

Fry the chicken

Heat the oil in a large, deep frying pan over medium heat. Once hot, add the chicken pieces in a single layer if possible. Cook for about 5 minutes, stirring occasionally, until the pieces start to color on all sides. You’re not aiming for full doneness here—just a good sear to build flavor.

Add garlic, tomatoes, and herbs

Turn the heat down slightly and add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika. Stir for 3–5 minutes until the garlic softens and the tomatoes warm through. This step matters because it mellows the raw garlic edge and lets the spices bloom in the oil.

Cook the orzo in the stock

Stir in the orzo, pour in the hot chicken stock, and add a few turns of black pepper. Give everything a good stir, then cover with a lid. Simmer for about 10 minutes, stirring occasionally, until the orzo is almost tender. The orzo will continue to absorb liquid as it rests, so aim for “almost done” rather than fully soft at this stage.

Finish with spinach and cream

Turn the heat to the lowest setting. Add the spinach and double cream, then stir well for 1–3 minutes until the spinach wilts and the cream is heated through. Check that the chicken is cooked all the way through; if needed, let it simmer another minute or two.

Stir in the parmesan and serve

Turn off the heat and stir in the grated parmesan until it melts into the sauce. Taste and adjust seasoning with more black pepper if you like. Serve immediately while the sauce is creamy and the orzo is tender.

Ingredient Notes and Swaps

Chicken: Boneless, skinless thighs work well if you prefer them. They’re forgiving and stay juicy, but they may need a couple of extra minutes to cook through.
Stock/liquid: If the liquid is absorbed before the orzo is fully tender, add a small splash of water or extra stock and continue cooking until the pasta is done.
Cream: Heavy cream (US/Canada) or thickened cream (Australia) are direct equivalents to UK double cream. If measuring in fluid ounces, use 5 fl oz.
Sun-dried tomatoes: Draining them keeps the sauce from getting overly oily. If your jar is very wet, pat them lightly with a paper towel.
Spinach: Fresh baby spinach wilts quickly. If using frozen spinach, thaw and squeeze out excess water before adding.

Serving Suggestions

This dish is satisfying on its own, but a few simple sides round it out nicely:

A crisp green salad with a lemony dressing to cut the richness
Warm crusty bread or garlic bread for scooping up the sauce
Steamed broccoli or green beans for extra color and texture

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will continue to absorb sauce as it sits, so when reheating, add a splash of stock or water and warm gently over low heat, stirring until creamy again.

Freezer Instructions

This recipe is best enjoyed fresh, but you can freeze it for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge before reheating. Add a little stock or cream while reheating to restore the sauce’s texture.

FAQ

Can I use a different pasta?
Orzo gives the right texture here, but small shapes like ditalini or small shells can work. Cooking times may vary, so check the package directions and adjust the simmer time.

What if the sauce gets too thick?
As the orzo cools, it thickens the sauce. When reheating, loosen it with a splash of stock, water, or cream until it reaches your preferred consistency.

Can I make this dairy-free?
Yes. Swap the double cream for a full-fat coconut cream or a dairy-free cooking cream, and use a dairy-free parmesan alternative. The flavor will shift slightly, but it’s still comforting.

Is this recipe spicy?
It’s mild. The paprika adds warmth rather than heat. If you want more kick, add a pinch of chili flakes or a dash of hot sauce when you add the cream.

A Few Testing Notes

After testing this a few ways, I found that searing the chicken first makes a noticeable difference in depth of flavor. I also prefer adding the spinach at the end so it keeps some brightness instead of turning dull. If your pan runs hot, reduce the heat once the stock goes in to avoid the orzo sticking before it’s fully cooked.

This version held up better across repeats when I stirred the orzo every couple of minutes during simmering. It prevents clumping and helps the pasta cook evenly.

Owen Parker

Marry Me Chicken Orzo

This Marry Me Chicken Orzo is a treat of a one pot pasta recipe – super simple and takes just 30 minutes to make. All the flavours of our favourite Tuscan inspired chicken dish, made into a complete dinner.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings: 4

Course: Pasta

Cuisine: Italian

Ingredients Method Notes

Ingredients

650 g Chicken breast Skinless and boneless. Chopped
1 tbsp Olive oil Or oil from sun dried tomatoes jar
3 Garlic cloves Peeled and crushed
170 g Sun-dried tomatoes in oil Drained
1 tsp Oregano
2 tsp Paprika
250 g Orzo
650 ml Hot chicken stock Made with a stock cube bouillon cube
150 ml Double cream heavy cream (US/CAN or (AUS) thickened cream)
50 g Parmesan Grated
120 g Spinach
Freshly ground black pepper

Method

Fry the chicken: In a large, deep frying pan, heat the oil over a medium heat. When it’s hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
Garlic, tomatoes and herbs go in: Reduce the heat and add the garlic, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
Pasta and stock in, then simmer: Add the orzo, stock, and some pepper and give everything a good stir and put the lid on. Cook for 10 minutes, stirring occasionally, until the orzo is almost cooked.
Reduce heat, time for spinach and cream: Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through.
To serve: Turn off the heat and stir in the parmesan.

Notes

Chicken: You could use boneless, skinless chicken thighs if you prefer but you will need to adjust the cooking time to cook a little longer.

Stock/liquid: Sometimes you may need a little extra liquid to cook the orzo fully. If the liquid is fully absorbed and the orzo isn’t cooked, add a splash of water or stock until it is cooked through.

Double cream: You can use heavy cream as an equivalent to double cream for the sauce. If you are measuring in fl. oz. then please use 5 fl.oz. Outside the UK? Use heavy cream (if you’re in USA or Canada) or thickened cream (if you’re in Australia.)