One-Pan Marry Me Chicken Orzo

Serves 4 · 12 min prep · 28 min cook

Ingredients

• 1½ lb boneless skinless chicken breasts
• 1¼ tsp kosher salt
• ¾ tsp black pepper
• 1 tsp smoked paprika
• 2 Tbsp olive oil
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• 1½ cups orzo pasta
• 3 cups low-sodium chicken broth
• ¾ cup heavy cream
• ¾ cup freshly grated Parmesan cheese
• 3 cups fresh baby spinach
• ¼ cup fresh basil, chopped
• 1 Tbsp lemon juice

Instructions

1. 1Pat the chicken dry and season both sides evenly with salt, black pepper, and smoked paprika. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. 2Add the chicken in a single layer and sear without moving until deep golden on the first side, about 4 to 5 minutes. Flip and cook until the second side is golden and the thickest part reaches 160°F, another 4 to 5 minutes. Transfer chicken to a plate and tent loosely.
3. 3Reduce heat to medium. In the same pan, add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the chopped sun-dried tomatoes, oregano, and red pepper flakes and toast for 1 minute.
4. 4Add the dry orzo and stir to coat every grain in the flavored oil for 1 minute so it toasts lightly. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
5. 5Bring the liquid to a lively simmer, then reduce heat to medium-low. Cover and cook, stirring once or twice, until the orzo is al dente and most of the liquid is absorbed, 10 to 12 minutes.
6. 6Slice the rested chicken into thick strips. Stir the grated Parmesan into the orzo until melted and creamy. Fold in the spinach and cook just until wilted, about 1 minute.
7. 7Return the sliced chicken and any accumulated juices to the pan. Squeeze in the lemon juice and toss gently so everything is coated in the creamy sauce. Taste and adjust salt if needed.
8. 8Remove from heat, scatter the chopped basil over the top, and let stand 2 minutes so the flavors settle. Serve hot straight from the skillet in shallow bowls.