One-Pan Marry Me Chicken Orzo
A creamy, one-pan chicken and orzo dish with sun-dried tomatoes and basil that comes together quickly.
Servings: 4 servings
Ingredients
- 1.5 pounds boneless skinless chicken cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 teaspoons garlic minced
- 1 teaspoon paprika
- 2 teaspoons dried Italian seasoning
- 1 cup sun-dried tomatoes drained and chopped
- 1 cup dry orzo pasta
- 2.5 cups chicken broth
- 1 cup half-and-half plus more if needed
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil chopped
Instructions
- Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chicken and cook 6–8 minutes until cooked through and no longer pink; transfer chicken to a plate if needed.
- Reduce heat to medium, add 2 teaspoons minced garlic, 1 teaspoon paprika, 2 teaspoons dried Italian seasoning, and 1 cup chopped sun-dried tomatoes to the skillet and cook 1–2 minutes, stirring, to release the flavors.
- Stir in 1 cup dry orzo and 2½ cups chicken broth, bring to a boil, then reduce heat to a simmer and cover the skillet.
- Simmer covered for 10–12 minutes or until the orzo is tender and most of the liquid is absorbed.
- Pour in 1 cup half-and-half and return the cooked chicken to the skillet; stir until combined and the orzo absorbs the cream, adding a little more half-and-half if it seems too dry.
- Stir in 1 cup grated Parmesan and 1/2 cup chopped fresh basil until the cheese melts and the basil wilts; taste and adjust seasoning with salt and pepper as needed.
- Serve immediately.
Equipment
- Large Skillet with Lid
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Spatula or Wooden Spoon
Notes
- Use low-sodium chicken broth to control saltiness.
- Chop sun-dried tomatoes finely for even distribution.
- Add a splash more half-and-half if the dish looks dry after resting.