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–+ servings
Marry Me Chicken Orzo

Marry Me Chicken Orzo

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Chicken, Pasta
Cuisine American, Fusion Food
Servings 2 people

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.

Video

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