Description
Marry Me Chicken Orzo is a comforting and flavorful one-pot meal featuring tender chicken breast, sun-dried tomatoes, creamy spinach sauce, and tender orzo pasta simmered together in a rich blend of spices and chicken stock, all finished with Parmesan cheese for a deliciously creamy finish.
Ingredients
Chicken and Seasoning
- 650 g (1.4 lb) Chicken breast (about 4 pieces), skinless and boneless, chopped
- 1 tbsp Olive oil or oil from sun-dried tomatoes jar
- 3 Garlic cloves, peeled and crushed
- 170 g (6 oz) Sun-dried tomatoes (in oil), drained
- 1 tsp Oregano
- 2 tsp Paprika
Orzo and Liquids
- 250 g (9 oz) Orzo pasta
- 650 ml (2.75 cups) Hot chicken stock
- 150 ml (0.75 cups) Double cream
Finishing Ingredients
- 50 g (2 oz) Parmesan cheese, grated
- 120 g (4 oz) Spinach
- Freshly ground black pepper, to taste
Instructions
- Cook the Chicken: In a large, deep frying pan, heat the olive oil or oil from the sun-dried tomatoes jar over medium heat. Once hot, add the chopped chicken breast pieces carefully. Cook for about 5 minutes, stirring occasionally, until all sides begin to brown and develop color.
- Add Aromatics and Spices: Reduce the heat to medium-low and add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika. Stir the mixture continuously for 3-5 minutes until the garlic softens and the spices become fragrant.
- Cook Orzo with Stock: Add the orzo pasta, hot chicken stock, and freshly ground black pepper to the pan. Stir everything together well, cover with a lid, and cook for about 10 minutes. Stir occasionally to prevent sticking, until the orzo is nearly cooked and most of the liquid is absorbed.
- Finish with Spinach and Cream: Lower the heat to the lowest setting, then add the spinach and double cream. Stir thoroughly for 1-3 minutes until the spinach wilts and the cream is heated through. Check to ensure the chicken is fully cooked inside.
- Incorporate Parmesan and Serve: Turn off the heat and stir in the grated Parmesan cheese until fully melted and combined. Serve immediately while hot.
Notes
- Chicken: You can substitute boneless, skinless chicken thighs if preferred. Note that thighs may require a slightly longer cooking time to ensure doneness.
- Stock/Liquid: If the orzo is not fully cooked but the liquid is absorbed, add a splash of water or more chicken stock as needed until the orzo is tender.
- Double Cream: Heavy cream can be used interchangeably with double cream. If measuring in fluid ounces, use 5 fl. oz. as equivalent.
