This Marry Me Chicken Orzo is an easy one-pot recipe with juicy chicken and perfectly cooked orzo in a creamy, flavorful sauce with spinach and sun-dried tomatoes. It’s a restaurant-quality meal that you will want to make on repeat!

A white bowl filled with Marry Me Chicken Orzo in a tomato cream sauce with sun-dried tomatoes and spinach.

Marry Me Chicken Orzo

Imagine a meal SO good that it prompts a marriage proposal?!💍 If you’re looking for that caliber of flavor on your menu, this Mary Me Chicken Orzo is the way to go! Everything cooks in one pot for maximum flavor and easy cleanup.

The sauce is ultra creamy thanks to a touch of cream cheese, which melts beautifully into the orzo. Parmesan adds savory umami flavor, while tomato paste and sun-dried tomatoes bring a rich, concentrated tomato flavor to the dish. The sauce is plentiful and coats the savory orzo and juicy chicken perfectly, while the spinach adds a fresh pop of color!

Be sure to check out my PRO TIPS below, I can’t wait for you to try it!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Slice, tenderize, and season the chicken. Sear in reserved oil from the sun-dried tomatoes and set aside. Deglaze the skillet with white wine and reduce by half.

A plate of seared chicken next to a pan being deglazed with wine.

Add butter and garlic, followed by tomato paste. Gradually stir in the sauce mixture, stirring to combine. Add the sun-dried tomatoes. Bring to a gentle boil and add the orzo. Return to a gentle boil and cook uncovered according to package instructions, about 9 minutes.

A pan being a sauce mixture being added and stirred in next to a pan with uncooked orzo added.

Stir in the cream cheese and parmesan cheese. Add the spinach, followed by the cooked chicken. Stir to combine and heat through. The sauce will continue to thicken upon standing. Serve! 

A pan with chicken being added to an orzo dish next to a completed skillet with Marry Me Chicken Orzo.

Pro Tips

  • Liquid: This recipe uses a lot of liquid for the sauce, but the orzo absorbs it like a sponge. The end result is super creamy and leftovers won’t dry out!
  • Stirring: Slide a silicone spatula underneath the orzo throughout cooking and stir it frequently. This ensures it won’t stick to the bottom of the skillet. It also releases starch which thickens the sauce.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
  • Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!
  • I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Dijon Mustard, Hot Sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright. I use Frank’s Hot Sauce.
  • Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan. 
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly. 
  • Different Versions of this Dish: Try my Marry Me Chicken recipe without pasta, my Marry Me Chicken Pasta with Ziti, and Marry Me Chicken Soup recipes!
  • More Orzo Recipes: Try my Chicken and Orzo, Lemon Chicken Orzo, Lemon Chicken Orzo Soup, and my Orzo Salad recipes next!
  • This pairs well with my olive oil bread dip!

Storage

    • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well, just be sure to let it thaw and reheat it gradually over low heat.

Marry Me Chicken Orzo in a skillet with a tomato cream sauce, spinach, and sun-dried tomatoes.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. 
  • Box Cheese Grater– Always shred/grate cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Kitchen Tongs– makes it easy to handle the chicken when searing.
  • My Favorite Chefs Knife. 
  • Meat Tenderizer
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pasta Strainer– This is the one I have.
  • Better Than Bouillon– This is what I always use for broth /bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.

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Marry Me Chicken Orzo in a creamy tomato sauce with sun-dried tomatoes and spinach in a white bowl.

Marry Me Chicken Orzo (One Pot!)

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6 people
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This Marry Me Chicken Orzo is an easy one pot recipe with juicy chicken and perfectly cooked orzo in a flavorful creamy sauce with spinach and sun-dried tomatoes!

Ingredients

US Customary - Metric

Sauce

  • 1 ¼ cup half and half
  • 2 ½ cups chicken broth,
  • ½ chicken bouillon cube
  • 2 teaspoons honey
  • 1 teaspoon hot sauce, I use Frank’s
  • 1 teaspoon Dijon mustard
  • ¾ teaspoons EACH: dried oregano, basil, parsley, onion powder

Chicken/Pasta

  • 1 lb. boneless skinless chicken breast
  • Salt and pepper, to taste
  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1/3 cup sun-dried tomatoes, oil reserved
  • 1 cup orzo, uncooked
  • ½ cup parmesan cheese, freshly grated
  • ¼ cup cream cheese, softened
  • 2 cups packed baby spinach, roughly shopped

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.
  • Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into pieces of desired size and season with salt and pepper.
  • Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large, wide skillet over medium-high heat. Add the chicken and sear until golden and cooked through, 5 to 7 minutes. Remove the chicken and set aside, turn the heat off.
  • Add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Add the tomato paste and stir continuously for 2 minutes.
  • Add the sauce mixture (from step 1), in small splashes, stirring continuously. There is a lot of liquid, but the orzo continues to absorbs and thicken the sauce as it cooks.
  • Add the sundried tomatoes. Bring to a gentle boil. Reduce heat if the boil becomes rapid.
  • Add the orzo and bring it back to a gentle boil. Cook uncovered, stirring frequently, according to package instructions. (I cook mine for 9 minutes.) Important: Slide a silicone spatula along the bottom of the skillet throughout cooking to lift any pasta that may be settling.
  • Reduce heat to low. Add the cream cheese and gradually stir in the parmesan cheese. Stir until melted and combined. Add the spinach and allow it to heat through for 1 minute.
  • Add the chicken back along with any juices from the plate. Stir to combine and heat through. The sauce will continue to thicken upon standing. Serve once desired consistency is obtained.

Notes

Pro Tips:
  • Liquid: This recipe uses a lot of liquid for the sauce, but the orzo absorbs it like a sponge. The end result is super creamy and leftovers won't dry out!
  • Stirring: Slide a silicone spatula underneath the orzo throughout cooking and stir it frequently. This ensures it won't stick to the bottom of the skillet. It also releases starch which thickens the sauce.
  • Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.
  • Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.
  • Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!
  • I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Dijon Mustard, Hot Sauce, and honey are used as secret flavor enhancers in this recipe that you can’t taste outright. I use Frank’s Hot Sauce.
  • Parmesan: Grate the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan. 
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Use a wide, 12-inch skillet for this recipe so that the sauce can reduce and thicken properly.
  • Different Versions of this Dish: Try my Marry Me Chicken recipe without pasta, my Marry Me Chicken Pasta with Ziti, and Marry Me Chicken Soup recipes!
  • More Orzo Recipes: Try my Chicken and Orzo, Lemon Chicken Orzo, Lemon Chicken Orzo Soup, and my Orzo Salad recipes next!
  • This pairs well with my olive oil bread dip!
  •  
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well, just be sure to let it thaw and reheat it gradually over low heat.
Nutrition information is an estimate and is per serving. This recipe makes 6 servings. 

Nutrition

Calories: 421kcal, Carbohydrates: 31g, Protein: 26g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 889mg, Potassium: 820mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1692IU, Vitamin C: 9mg, Calcium: 177mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie

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