Description
A rich and creamy one-pot Marry Me Chicken with orzo pasta, combining tender chicken breasts with a flavorful tomato cream sauce, sun-dried tomatoes, fresh herbs, and Parmesan cheese for an easy yet impressive weeknight meal.
Ingredients
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Sauce and Pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 1/2 cup chicken broth (for deglazing)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups uncooked orzo pasta
- 3 cups chicken broth (for cooking orzo)
- 1/2 teaspoon red pepper flakes
Garnish
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, garlic powder, and Italian seasoning to build a flavor base.
- Brown the Chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 4 to 5 minutes per side until golden brown but not fully cooked through. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add minced garlic and sauté for 1 minute until fragrant, careful not to burn it. Add the chopped sun-dried tomatoes and tomato paste, stirring to combine.
- Deglaze the Pan: Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, enhancing the sauce’s flavor.
- Create the Cream Sauce: Stir in the heavy cream, grated Parmesan cheese, and red pepper flakes. Mix well and cook until the sauce is smooth and creamy.
- Add Pasta and Broth: Stir the uncooked orzo pasta into the sauce followed by 3 cups of chicken broth. Mix to combine everything thoroughly.
- Simmer with Chicken: Nestle the seared chicken breasts back into the sauce. Bring the mixture to a gentle simmer, cover with a lid, and cook for 12 to 15 minutes until the orzo is tender and the chicken is cooked through.
- Finish and Garnish: Remove from heat and sprinkle fresh chopped basil and parsley on top for a bright, fresh finish. Serve immediately.
Notes
- For extra richness and flavor, substitute chicken thighs for breasts.
- If the sauce thickens too much during cooking, add a splash of chicken broth or cream to loosen it.
- Serve with crusty bread or a simple green salad to complete the meal.
- Ensure the orzo is fully cooked and tender before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 640
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
