One-Pan Marry Me Chicken Orzo
This one-pan wonder features juicy, golden-brown chicken thighs nestled into a bed of creamy orzo pasta, all infused with the rich flavors of sun-dried tomatoes, garlic, and Parmesan. It's a restaurant-quality meal that comes together in a single skillet, making it the ultimate easy and impressive weeknight dinner. The orzo absorbs the savory broth and cream, creating a luscious, risotto-like texture that will have everyone asking for seconds.
Equipment
- Large deep skillet or Dutch oven with lid
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Paper towels
- Plate (for resting chicken)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, see notes
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup finely diced yellow onion
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional, for a gentle warmth
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Pat the chicken thighs dry with a paper towel and season generously on both sides with salt and pepper.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pan in a single layer. Sear for 4-5 minutes per side, until deeply golden brown and cooked through. Transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium. Add the butter to the same skillet. Once melted and sizzling, add the diced onion and sauté for 3-4 minutes, until soft and translucent, scraping up any browned bits from the bottom of the pan.
- Add the minced garlic, chopped sun-dried tomatoes, oregano, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Add the dry orzo to the skillet and stir it around in the buttery, flavorful mixture for 1-2 minutes to toast it slightly.
- Pour in the chicken broth, using a wooden spoon to scrape up any remaining browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Stir in the heavy cream and freshly grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with additional salt and pepper to taste.
- Nestle the seared chicken thighs back into the skillet, along with any accumulated juices. Bring the sauce back to a gentle simmer, then reduce the heat to low.
- Cover the skillet and let it cook for 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid, creating a creamy, risotto-like consistency. Stir once or twice during cooking to prevent sticking.
- Remove the skillet from the heat and let it rest, uncovered, for 5 minutes. Garnish generously with fresh chopped basil or parsley before serving.
Notes
For a lighter option, use half-and-half or full-fat coconut milk instead of heavy cream. If using chicken breasts, reduce the searing time by a couple of minutes per side to prevent drying out. To add greens, stir in a few handfuls of baby spinach at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.