Description
This One-Pan Marry Me Chicken Orzo is a creamy, flavorful, and easy-to-make dish that’s perfect for a weeknight meal. It features tender chicken, orzo pasta, spinach, sun-dried tomatoes, and a rich Parmesan cream sauce.
Ingredients
Units
Scale
- 16 oz dry orzo pasta
- 2 cups unsalted chicken stock
- 2 cups heavy cream
- 4 cups loosely packed baby spinach leaves, torn (or 8 oz frozen spinach, thawed and drained)
- 1/2 oz container fresh basil leaves, stems removed
- 1 (8 oz) jar sun-dried tomatoes, oil drained
- 2 cups rotisserie chicken, diced
- 5 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2/3 cup Parmesan cheese, grated or shredded, plus extra for topping
Instructions
- Preheat and Prep: Preheat oven to 350 degrees F. Spray a 9×13 casserole dish with nonstick spray.
- Combine Ingredients: Add all ingredients into the baking dish. Mix everything together so the ingredients are evenly distributed, working the spinach and basil down into the liquid. Spread the ingredients in a flat layer. Sprinkle extra Parmesan on top, if desired.
- Bake: Bake uncovered in the oven for 35 minutes or until the orzo is tender.
- Rest and Serve: Allow the orzo casserole to rest on the counter for 10 minutes to allow the juices to redistribute. Give everything a good mix and serve hot.
Notes
- Sun-Dried Tomato Oil: Save the oil from the sun-dried tomatoes for later use in cooking. It’s great for pan-frying chicken or veggies instead of unflavored olive oil.
- Tomato Substitute: If you don’t enjoy the flavor of sun-dried tomatoes, you can swap them for 1 pint of cherry or grape tomatoes. Just leave them whole.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 600kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
