One bite is all it takes… 💍
The first time I made this Marry Me Chicken Orzo Pasta Bake, I could’ve sworn Justin was about to propose all over again LOL (he went back for seconds… and then THIRDS!).
And it’s no wonder why, with it’s creamy, cheesy orzo, juicy chicken, and pops of color and flavor from the sun-dried tomatoes, basil, and spinach.
But maybe my favorite part? How quick and easy it is to make. (I got everything done while my 2 month old took a catnap!)
One-pot, less than 20 minutes of hands-on time, and minimal dishes to clean up afterwards. That’s a win-win-win in the mayhem of weeknight cooking to me!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken thighs. Boneless, skinless chicken thighs are my go-to here because they stay so juicy and tender in the oven. If you’d rather use chicken breasts, you can, just keep in mind they cook quicker. A quick 2-minute sear per side is plenty so they don’t dry out.
- Orzo. Not all orzo is created equal! Look for one made with semolina flour, it holds its shape better and won’t turn mushy in the sauce. Cheaper brands tend to soak up too much liquid and lose that perfect, slightly chewy bite.
- Parmesan. Trust me on this one, freshly grated Parmesan makes all the difference. It melts silkier and gives a sharper, nuttier flavor than pre-grated cheese from the store.
- Heavy cream. This is what makes the sauce rich and luscious. You, can swap in regular milk or a full-fat plant-based alternative, but it won’t be nearly as creamy.
- Sun-dried tomatoes. Packed in oil are best here, since they’re softer and more flavorful than the dry kind. Just drain off any extra oil before using.
- Fresh basil. This is one place where fresh really matters, you just can’t get that same fragrant punch from dried basil.
- Spinach. Baby spinach stirs right in and wilts quickly, adding a pop of color and freshness. If you only have regular spinach, give it a quick chop before adding.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep and sear the chicken
Pat chicken thighs dry and season with salt, pepper, paprika, and thyme. Add to a large oven-safe skillet or Dutch oven over medium-high heat in a single layer and sear for 2-3 minutes per side, or until golden.
Pro Tip: If using a cast-iron skillet, make sure you are using one that is at least 12-inches wide so it will comfortably fit everything.
Cook the garlic and tomatoes.
Lower the heat to medium, cook garlic for 30 seconds, then stir in the sun-dried tomatoes for another minute.
Pro Tip: Cooking the tomatoes first unlocks their natural sweetness and umami, giving your sauce a richer, more layered flavor.
Stir in the orzo pasta.
Pour in the chicken broth and heavy cream, scraping up any browned bits (these have SO much flavor!!)
Stir in the orzo until fully coated and submerged.
Add chicken and bake in the oven.
Nestle the seared chicken on top of the orzo mixture. Bake uncovered at 375°F for about 20 minutes, or until chicken is cooked through and orzo is creamy.
Pro Tip: Take the skillet out when the chicken is cooked through but the orzo still has a little liquid. It will keep absorbing the sauce as it sits, so it’s best served right away for that creamy, dreamy texture.
Finish it up and dig in!
Remove chicken, stir in freshly grated Parmesan, spinach, and basil until wilted. Return chicken on top and serve with extra basil and Parmesan.
Pro tip: If your dish sits too long before serving and is no longer creamy, you can always mix in a little more warmed broth or cream to bring it back to life!
FAQs
You absolutely can, but only sear them for 2 minutes per side since they’ll cook up more quickly in the oven.
You can measure out all the ingredients and even season or quickly sear the chicken ahead, but hold off on cooking the orzo until you’re almost ready to eat. It cooks quickly in the sauce and has the best texture when enjoyed the day-of cooking.
Regular milk, half-and-half, or a full-fat plant-based milk works, but the sauce won’t be as rich or creamy. Heavy cream is what gives that super, silky smooth texture!
Fresh basil, yes. Fresh Parmesan, not as much. You can get away with store-bought grated or shredded Parmesan cheese, but the fresh basil in an absolute must for flavor AND appearance.
What to serve with it?
This is already an incredibly hearty and filling meal, but if you want to sneak in a little extra veggie love a classic Caesar salad (made with my homemade Caesar salad dressing, of course!), a Massaged Kale Salad or a simple Lemon Arugula Salad all pair beautifully.
Or roast some veggies while the skillet bakes— honey roasted broccoli, roasted asparagus, or even oven-roasted cauliflower are all winners!
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Marry Me Chicken Orzo (One-Pot Recipe)
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon avocado oil
- 1 ¼ teaspoons salt divided
- ¾ teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 4 garlic cloves finely minced
- 1 (7-ounce) jar sun-dried tomatoes, chopped (packed in oil, drained)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (16-ounce) package orzo pasta
- 4 cups loosely packed fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- ½ cup loosely packed fresh basil leaves
Instructions
- Preheat the oven to 375°F.
- Pat chicken thighs dry. Season both sides with 1 teaspoon salt, ½ teaspoon pepper, paprika, and thyme. Heat the avocado oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken and cook for 2-3 minutes per side, or until golden brown and seared. Remove from the skillet and set aside on a plate.1 ½ pounds boneless skinless chicken thighs, 1 tablespoon avocado oil, ½ teaspoon paprika, ½ teaspoon dried thyme
- Lower the heat to medium. Add the garlic and cook for 30 seconds, or until fragrant. Stir in the sun-dried tomatoes and cook for 1 more minute.4 garlic cloves, 1 (7-ounce) jar sun-dried tomatoes, chopped (packed in oil, drained)
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the pan, and bring to a gentle simmer. Stir in the orzo until evenly coated and submerged in the liquid.4 cups chicken broth, 1 cup heavy cream, 1 (16-ounce) package orzo pasta
- Nestle the seared chicken back on top of the orzo and bake uncovered for 20-25 minutes, or until the chicken is cooked through and the orzo is creamy but still slightly saucy.
- Remove the chicken from the skillet and set aside. Stir the orzo gently, then mix in the Parmesan cheese, spinach, and fresh basil. Once the spinach has wilted, return the chicken on top along with additional fresh basil and Parmesan cheese, if desired. Serve immediately, as the orzo will keep absorbing liquid the longer it sits.4 cups loosely packed fresh baby spinach, ½ cup freshly grated Parmesan cheese, ½ cup loosely packed fresh basil leaves
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Notes
- Skillet: If using a cast-iron skillet, make sure you are using one that is at least 12-inches wide so it will comfortably fit everything.
- Parmesan: Freshly grated Parmesan cheese melts SO much better than store-bought grated. Also has the best flavor.
- Orzo: you want to look for a good quality one that is made from semolina flour. Other cheaper brands tend to soak up too much liquid and turn mushy.
- Chicken: Breasts can be substituted but will only need a quick 2 minute sear per side.
- Make it creamier: If your dish sits too long before serving and is no longer creamy, you can always mix in a little more warmed broth or cream to bring it back to life!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy One-Pot Recipes
I am a HUGE fan of all the easy, one-pot and one-pan recipes. Here are a few of the ones that are in our weekly rotation!
