One Pan Marry Me Chicken Orzo
One Pan Marry Me Chicken Orzo
Ingredients
For the One Pan Marry Me Chicken Orzo
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cubed into bite-sized pieces
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped, oil drained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1/2 cup full-fat coconut milk, or heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min
- 2
Add the minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, kosher salt, and black pepper to the skillet. Stir well and cook for an additional 1-2 minutes, until the garlic is fragrant.
⏱️ 2 min
- 3
Stir in the orzo pasta, ensuring it's evenly distributed in the pan. Pour in the chicken broth. Bring the mixture to a simmer.
⏱️ 3 min
- 4
Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min
- 5
Remove the lid and stir in the coconut milk (or heavy cream) and fresh spinach. Cook for 1-2 minutes, stirring constantly, until the spinach has wilted.
⏱️ 2 min
- 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese until it's melted and the sauce is creamy. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Marry Me Chicken Orzo
Ingredients
For the One Pan Marry Me Chicken Orzo
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cubed into bite-sized pieces
- 6 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped, oil drained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1/2 cup full-fat coconut milk, or heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the cubed chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
⏱️ 7 min - 2
Add the minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, kosher salt, and black pepper to the skillet. Stir well and cook for an additional 1-2 minutes, until the garlic is fragrant.
⏱️ 2 min - 3
Stir in the orzo pasta, ensuring it's evenly distributed in the pan. Pour in the chicken broth. Bring the mixture to a simmer.
⏱️ 3 min - 4
Reduce the heat to medium-low, cover the skillet, and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
⏱️ 12 min - 5
Remove the lid and stir in the coconut milk (or heavy cream) and fresh spinach. Cook for 1-2 minutes, stirring constantly, until the spinach has wilted.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese until it's melted and the sauce is creamy. Taste and adjust seasonings if necessary.
⏱️ 1 min - 7
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min