Description
Marry Me Chicken Orzo is a comforting one-pot dish featuring tender chicken breast cooked with sun-dried tomatoes, aromatic garlic, and oregano, combined with creamy double cream and Parmesan cheese, served over perfectly cooked orzo pasta and fresh spinach. This flavorful, easy-to-make meal is ideal for busy weeknights and offers a delightful balance of creamy and savory notes.
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
Pasta and Liquids
- 250 g orzo pasta
- 650 ml hot chicken stock
- 150 ml double cream (or heavy cream as an equivalent)
Vegetables and Cheese
- 120 g spinach
- 50 g Parmesan cheese, grated
Instructions
- Cook the chicken: In a large, deep frying pan, heat the olive oil over medium heat. When hot, add the chopped chicken pieces carefully. Cook for about 5 minutes, stirring occasionally, until all sides start to brown and color.
- Add flavorings: Reduce the heat to medium-low. Add the crushed garlic, drained sun-dried tomatoes, oregano, and paprika. Stir continuously for 3-5 minutes until the garlic softens and becomes fragrant.
- Cook the orzo: Add the orzo pasta to the pan along with the hot chicken stock and freshly ground black pepper. Stir everything well, then cover the pan with a lid. Let it cook for 10 minutes, stirring occasionally, until the orzo is almost fully cooked and has absorbed most of the liquid.
- Finish cooking with spinach and cream: Lower the heat to the minimum setting. Add the fresh spinach and double cream to the pan, stirring well. Cook for 1-3 minutes until the spinach wilts and the cream is heated through. Make sure the chicken is fully cooked at this point.
- Final touch: Turn off the heat and stir in the grated Parmesan cheese thoroughly until melted and combined. Serve immediately for best taste.
Notes
- Chicken: Boneless, skinless chicken thighs can be used as a substitute, but increase cooking time slightly to ensure thorough cooking.
- Stock/liquid: If the orzo hasn’t cooked fully and all liquid is absorbed, add a splash of water or extra stock and continue cooking until done.
- Double Cream: Heavy cream can be used as an alternative. If measuring in fluid ounces, use approximately 5 fl. oz.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
