If you haven’t tried marry me chicken orzo yet, you’re missing out on one of the easiest ways to turn basic ingredients into something so good, it’ll make you rethink weeknight dinners. This dish is creamy, rich, and packed with flavor from pan-seared chicken, sun-dried tomatoes, and a zesty finish that ties everything together. I make this whenever I want something fast but still feels like a proper meal. You only need one pan and around 30 minutes. Everything cooks down into a creamy orzo that soaks up the garlic, tomato, and lemon. It’s cozy, satisfying, and super simple to pull off.
What You’ll Need
For the chicken marinade:
- 2 chicken thighs (boneless, skin-on or skinless)
- Drizzle of oil
- Garlic powder
- Salt
- Pepper
- Paprika
For the orzo pasta:
- Olive oil
- 1 tbsp garlic, minced
- ¼ onion, chopped
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 2 cups chicken broth
- ½ cup orzo
- 1 tablespoon sun-dried tomatoes, finely chopped
- 1 cup heavy cream or unsweetened coconut milk
- Oregano (to taste)
- Lemon zest (from lemon)
- Salt (to taste)
For garnish:
- Fresh basil
- Squeeze of lemon juice
- Ground pepper
How to make perfect marry me chicken orzo
- Marinate the chicken
- Rub the chicken thighs with oil, garlic powder, salt, pepper, and paprika.
- Let them sit while you prep the other ingredients—at least 15 minutes if you can.
- Pan-fry the chicken
- Heat a skillet over medium-high with a little oil.
- Add the chicken thighs and cover the pan loosely with a lid, leaving a gap for steam to escape. This helps it cook through evenly without splattering or burning.
- Cook 4–5 minutes per side until golden and cooked through.
- Remove from pan and set aside.
- Cook orzo
- In the same pan, add a drizzle of olive oil and butter.
- Sauté onion and garlic for about 2–3 minutes until soft.
- Stir in tomato paste and the dry orzo. Toast the orzo for 5 minutes, stirring often. This brings out a nutty flavor and helps the orzo hold its shape when it simmers later.
- Simmer the orzo
- Pour in chicken broth.
- Stir occasionally to keep it from sticking to the bottom.
- Cook covered on medium for about 8–10 minutes until the orzo is al dente and most of the liquid is absorbed.
- Cream it up
- Stir in heavy cream or coconut milk, sun-dried tomatoes, oregano, lemon zest, and salt.
- Let it simmer for 2–3 more minutes until it thickens.
- Bring it all together
- Slice or leave the chicken whole and place it back into the pan.
- Garnish with chopped basil, a good squeeze of lemon juice, and ground black pepper.
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Why lemon juice is a must
Lemon juice cuts through the cream and balances the richness. It brightens everything and pulls the whole dish together. Without it, the flavor can feel heavy or flat. Add the juice at the end for the best pop. Don’t skip this—it’s what makes the sauce hit just right.
Tips to make it better
Toast your orzo before simmering
This step matters. Dry orzo sautéed in butter and tomato paste takes on flavor fast. It gives a toasty base and prevents it from getting mushy. You only need five minutes, and it makes a big difference in taste and texture.
Don’t cover the pan completely when cooking chicken
Letting steam escape means you avoid rubbery skin and burned oil. It traps just enough heat to cook evenly while letting the chicken brown properly. You’ll get crispy edges and juicy meat every time.
Use full-fat coconut milk if going dairy-free
If you’re not using heavy cream, go for full-fat coconut milk. The consistency is similar, and it won’t make the dish watery. Unsweetened is key, or you’ll end up with weird-tasting pasta.
Keep stirring the orzo while it simmers
It tends to stick fast once the liquid starts reducing. Stir every couple of minutes so it doesn’t clump or burn. It also helps the pasta cook evenly and gives a smooth texture to the sauce.
Add the cream/coconut milk after the orzo is cooked through
If you add cream too early, it might split or reduce too fast while the orzo finishes cooking. Wait until the broth is mostly absorbed and the orzo is tender, then stir in the cream and let it finish on low heat. It’ll stay smooth and coat everything better.
Let the chicken rest before slicing
Give the chicken a few minutes to sit before slicing or serving. This keeps it juicy and helps the juices settle back into the meat. Slice too early and the juices run out, leaving you with dry chicken.
Don’t rush the tomato paste and orzo step
Let the tomato paste cook down and darken a bit before you add the liquid. This deepens the flavor and gets rid of any sour, raw tomato taste. Stirring the orzo while it toasts with the paste also coats it in flavor. It’s a quick step, but it sets the foundation for the entire dish.
Let me know if you try this marry me chicken orzo—super easy, all in one pan, and packed with flavor.
Marry Me Chicken Orzo
Ingredients
For the chicken marinade:
- 2 chicken thighs boneless, skin-on or skinless
- Drizzle of oil
- Garlic powder
- Salt
- Pepper
- Paprika
For the orzo pasta:
- Olive oil
- 1 tbsp garlic minced
- ¼ onion chopped
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 2 cups chicken broth
- ½ cup orzo
- 1 tablespoon sun-dried tomatoes finely chopped
- 1 cup heavy cream or unsweetened coconut milk
- Oregano to taste
- Lemon zest from lemon
- Salt to taste
For garnish:
- Fresh basil
- Squeeze of lemon juice
- Ground pepper
Instructions
Marinate the chicken
- Rub the chicken thighs with oil, garlic powder, salt, pepper, and paprika.
- Let them sit while you prep the other ingredients—at least 15 minutes if you can.
Pan-fry the chicken
- Heat a skillet over medium-high with a little oil.
- Add the chicken thighs and cover the pan loosely with a lid, leaving a gap for steam to escape. This helps it cook through evenly without splattering or burning.
- Cook 4–5 minutes per side until golden and cooked through.
- Remove from pan and set aside.
Cook orzo
- In the same pan, add a drizzle of olive oil and butter.
- Sauté onion and garlic for about 2–3 minutes until soft.
- Stir in tomato paste and the dry orzo. Toast the orzo for 5 minutes, stirring often. This brings out a nutty flavor and helps the orzo hold its shape when it simmers later.
Simmer the orzo
- Pour in chicken broth.
- Stir occasionally to keep it from sticking to the bottom.
- Cook covered on medium for about 8–10 minutes until the orzo is al dente and most of the liquid is absorbed.
Cream it up
- Stir in heavy cream or coconut milk, sun-dried tomatoes, oregano, lemon zest, and salt.
- Let it simmer for 2–3 more minutes until it thickens.
Bring it all together
- Slice or leave the chicken whole and place it back into the pan.
- Garnish with chopped basil, a good squeeze of lemon juice, and ground black pepper.
