If you're looking for a dish that's rich, creamy, and packed with bold flavors, this Marry Me Chicken Orzo Bake is exactly what you need.
Inspired by the popular "Marry Me Chicken," this great recipe takes things up a notch by incorporating orzo and baking everything together into a decadent, cheesy, and irresistibly good meal.
The original "Marry Me Chicken" got its name because it's so good that anyone who eats it might just propose on the spot! The combination of creamy Parmesan sauce, sun-dried tomatoes, and aromatic herbs creates a dish that's incredibly indulgent and flavorful. In this version, I turn it into a baked creamy orzo dish, transforming it into a cozy, one-pan meal with a creamy sun-dried tomato sauce that's hearty and easy to prepare and great for busy weeknights. I love this recipe because
- It's a one pot meal
- It's versital and customizable by swapping the chicken for shrimp, making it vegetarian with mushrooms, or just adding in some fresh spinach for a balanced meal
- It's rich and creamy and the perfect comfort meal
Ingredients
Skinless chicken breast or chicken thighs - You can use either cut of chicken for this dish the only difference is chicken thighs might need a little longer cooking time but they will bring a richer more moist result. Chicken breasts tend to dry out if they are overcooked, but they are also delicious. I reccomend cutting each breast lengthwise to get four portions. Check out how to cut thinly sliced chicken breasts if you need a visual on how to cut them.
Paprika - Adds some color and depth to the chicken when searing. I use sweet paprika, but if you want a smokey flavor you could try smoked paprika.
Garlic Powder - Gives the chicken a punch of garlic flavor before searing.
Salt and Black Pepper - Enhances they flavor of the overall dish.
Italian Seasoning - This blend of herbs like oregano, basil, thyme, and rosemary give that classic Italian food flavor.
Olive Oil - Used for searing the chicken and helps give the chicken a nice golden crust.
Butter - Used for the base of the creamy sauce and gives a rich flavor.
Shallots or Yellow Onion - SHallots are my favorite for this dish because they are mild and sweet, but a yellow onion work perfectly if you don't have any shallots.
Fresh Garlic - Adds a fragrant, savory foundation for the sauce.
Tomato Paste - Enhances the tomato flavor and adds some acid to compliment the richness of the cream sauce.
SunDried Tomatoes - Pick the jarred, oil packed sun-dried tomatoes for this recipe - it can have herbs in it too. This is the base of the sauce and adds umami to the dish.
Chicken Broth or chicken stock - A must in order for the pasta to cook, water can work too in a pinch.
Heavy Cream - Gives the sauce the creamy texture and cannot be replaced with milk or half n half.
Orzo Pasta - This rice like pasta makes turns this dish into a full meal.
Parmesan Cheese - Adds a salty bite to the sauce. Make sure to get freshly grated Parmesan, the store bought stuff doesn't melt!
Fresh Thyme - Fresh is optional, you can use dried thyme or more Italian seasoning.
Instructions
Preheat your oven to 375°F. Season the chicken breasts with salt, pepper, paprika, Italian Seasoning and garlic powder. Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 3-4 minutes per side, until golden brown (it won't be fully cooked yet). Remove from the skillet and set aside.
In the same skillet, melt the butter and sauté the shallots (or onion) for about 2 minutes. Add the minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
Stir in the tomato paste and sun-dried tomatoes, then pour in the chicken broth and heavy cream. Bring to a gentle simmer, then add the dry orzo pasta, Parmesan cheese, Italian seasoning, and thyme. Stir well.
Nestle the seared tender chicken breasts back into the skillet, spooning some sauce over it. Cover with a lid (or foil) and bake for 20 minutes. Uncover and bake for an additional 7-10 minutes. Remove from the oven and let it rest for 5 minutes and enjoy!
Tips for Success
- Use an oven safe skillet - A cast-iron, enamel or stainless-steel skillet works best for stovetop-to-oven transitions.
- Don't overcook the orzo - It will continue to absorb liquid while baking, so don't pre-cook it!
- Adjust the spice - Add more red pepper flakes for heat or omit them for a milder dish.
- Make it lighter - Swap heavy cream for half-and-half or whole milk for a slightly lighter version. Add some baby spinach for more vegetables!
- Storage & Reheating: This Marry Me Chicken Orzo recipe keeps well for up to 3 days in the fridge in an airtight container. Reheat with a splash of broth or cream to restore the creamy texture.
Get the Recipe
Marry Me Chicken Orzo Bake
- Total Time: 40 minutes
- Yield: 4 1x
Description
If you're looking for a dish that's rich, creamy, and packed with bold flavors, this Marry Me Chicken Orzo Bake is exactly what you need. Make sure to use an oven safe skillet with tall edges or a dutch oven. If you don't have an oven proof skillet you can transfer everything to a casserole pan to cook the pasta.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 2 tablespoons olive oil
For the Sauce & Orzo:
- 2 tablespoons butter
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon tomato paste
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups chicken broth
- 1 1/2 cup heavy cream
- 2 cups orzo pasta
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon coarse Kosher salt
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with salt, pepper, paprika, Italian Seasoning and garlic powder.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3-4 minutes per side, until golden brown (it won't be fully cooked yet). Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the shallots (or onion) for about 2 minutes.
- Add the garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
- Stir in the tomato paste and sun-dried tomatoes, then pour in the chicken broth and heavy cream. Bring to a gentle simmer, then add the orzo, Parmesan cheese, Italian seasoning, and thyme. Stir well.
- Nestle the seared chicken back into the skillet, spooning some sauce over it.
- Cover with a lid (or foil) and bake for 20 minutes.
- Uncover and bake for an additional 7-10 minutes. Remove from the oven and let it rest for 5 minutes and enjoy!
Equipment
Buy Now →Notes
Use an oven-safe skillet - A cast-iron, enamel or stainless-steel skillet works best for stovetop-to-oven transitions.
Don't overcook the orzo - It will continue to absorb liquid while baking, so don't pre-cook it!
Adjust the spice - Add more red pepper flakes for heat or omit them for a milder dish.
Make it lighter - Swap heavy cream for half-and-half or whole milk for a slightly lighter version.
Storage & Reheating: This dish keeps well for up to 3 days in the fridge. Reheat with a splash of broth or cream to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan
- Cuisine: Italian
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