Description
Marry Me Chicken Orzo is a comforting one-pot dish featuring tender chicken breasts cooked with garlic, sun-dried tomatoes, oregano, and paprika. The recipe uses orzo pasta simmered in chicken stock, finished with creamy double cream, fresh spinach, and parmesan for a luscious, flavorful meal perfect for an easy weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 650 g 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 sun-dried tomatoes (in oil), drained
- 1 tsp oregano
- 2 tsp paprika
- Freshly ground black pepper, to taste
Orzo and Liquids
- 250 g orzo pasta
- 650 ml hot chicken stock
- 150 ml double cream (or heavy cream equivalent)
Finishing Ingredients
- 120 g fresh spinach
- 50 g parmesan, grated
Instructions
- Sear the Chicken: In a large, deep frying pan, heat the olive oil over medium heat. When the oil is hot, carefully add the chopped chicken pieces. Cook for about 5 minutes, stirring occasionally, until all sides start to show a golden color.
- Add Aromatics and Spices: Reduce the heat to medium-low and add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika. Stir continuously for 3-5 minutes until the garlic softens and the spices are fragrant.
- Cook Orzo in Stock: Add the orzo pasta into the pan along with the hot chicken stock and a good seasoning of freshly ground black pepper. Stir everything well, then cover with a lid. Let it cook for about 10 minutes, stirring occasionally, until the orzo is just about cooked through but still slightly firm.
- Incorporate Spinach and Cream: Turn the heat down to the lowest setting. Add the fresh spinach and double cream into the pan, stirring thoroughly. Continue cooking for 1-3 minutes until the spinach is wilted and the cream is heated through. Ensure that the chicken is cooked completely.
- Finish with Parmesan: Turn off the heat and stir in the grated parmesan cheese until it melts into the sauce, creating a creamy consistency. Serve immediately for the best flavor and texture.
Notes
- Chicken: For a juicier option, boneless, skinless chicken thighs can be used. Cooking time may need to be increased to ensure they are cooked through.
- Stock/Liquid: If the liquid evaporates before the orzo is fully cooked, add a splash of water or additional chicken stock to prevent dryness.
- Double Cream: Heavy cream can be used as a substitute in equal measure (about 5 fl.oz.) for a rich sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
