One-Skillet Marry Me Chicken with Orzo

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 cup orzo pasta
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup heavy cream
• 2 cups chicken broth
• 1/2 cup freshly grated Parmesan
• 4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 3 cups baby spinach
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, torn

Instructions

1. 1Pat chicken dry and slice each breast horizontally into 2 thinner cutlets. Season both sides generously with salt, pepper, and Italian seasoning.
2. 2Heat olive oil in a large deep skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden brown and nearly cooked through (internal temp about 155°F); transfer to a plate.
3. 3Reduce heat to medium. Add minced garlic and red pepper flakes to the same skillet; cook 30 seconds until fragrant. Stir in chopped sun-dried tomatoes and cook 1 minute more.
4. 4Pour in chicken broth and scrape up any browned bits. Bring to a simmer, then stir in the dry orzo. Cover and cook 8–9 minutes, stirring once halfway, until orzo is al dente and most liquid is absorbed.
5. 5Reduce heat to low. Stir in heavy cream and Parmesan until the sauce turns silky. Fold in spinach and cook 1–2 minutes until just wilted.
6. 6Nestle the seared chicken back into the skillet, spooning sauce over the top. Simmer uncovered 3–4 minutes until chicken reaches 165°F and the sauce thickens slightly.
7. 7Taste and adjust salt and pepper. Remove from heat and scatter torn basil over everything.
8. 8Rest 2 minutes so the orzo finishes absorbing sauce, then serve family-style straight from the skillet with extra Parmesan.