Marry Me Chicken Orzo (Printer-Friendly)
A creamy skillet meal with chicken, sun-dried tomatoes, orzo, and spinach for an easy, flavorful dinner.
# What You'll Need:
→ Chicken
01 -
1.5 pounds chicken breasts, cut into bite-sized pieces
02 -
½ teaspoon salt
03 -
¼ teaspoon ground black pepper
04 -
¼ teaspoon garlic powder
→ Orzo and Sauce
05 -
2 tablespoons oil from sun-dried tomato jar
06 -
¾ cup sun-dried tomatoes, chopped and drained
07 -
2 teaspoons Italian seasoning
08 -
1 teaspoon paprika
09 -
¼ teaspoon salt
10 -
¼ teaspoon ground black pepper
11 -
3 cloves garlic, minced
12 -
2 ¾ cups low-sodium chicken broth
13 -
1 cup uncooked orzo pasta
14 -
½ cup heavy cream
15 -
2 cups packed baby spinach
16 -
½ cup freshly grated Parmesan cheese, plus extra for garnish
# Steps to Follow:
01 -
In a bowl, combine the cubed chicken with salt, pepper, and garlic powder. Toss well to evenly season.
02 -
Heat oil from the sun-dried tomato jar in a large skillet over medium heat. Add chicken and cook for 3-4 minutes, until lightly browned but not fully cooked through.
03 -
Stir in minced garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and pepper. Cook for an additional 3-4 minutes until fragrant, adding garlic last and cooking for about 30 seconds.
04 -
Pour in chicken broth and add uncooked orzo pasta. Stir to combine, then bring to a boil. Reduce heat to a simmer, cover, and cook for 10-13 minutes, stirring every few minutes to prevent sticking.
05 -
Once the orzo is tender, stir in heavy cream, baby spinach, and Parmesan cheese. Allow to sit briefly until spinach wilts.
06 -
Remove from heat, garnish with additional grated Parmesan, and serve immediately while hot.
# Extra Suggestions:
01 -
For enhanced tomato flavor, add 1 tablespoon tomato paste when adding broth. To add spice, incorporate red pepper flakes. Substitute or add vegetables such as mushrooms or bell peppers as desired.
02 -
Leftovers keep in an airtight container refrigerated up to 3 days. Not recommended for freezing due to cream separation.