One-Pan “Marry Me” Chicken Orzo

Ever wondered why it’s called “Marry Me” Chicken? One bite of this creamy, sun-dried tomato masterpiece and you’ll be ready to propose to your dinner plate! This one-pan wonder combines tender chicken, perfectly cooked orzo, and a sauce so good you might shed a tear of joy. The best part? It all comes together in just one pan, meaning less cleanup and more time to bask in the glory of your culinary creation.

What makes this dish truly special is the harmonious blend of rich half-and-half, tangy sun-dried tomatoes, and savory parmesan that creates a velvety sauce that coats every piece of chicken and orzo. The dried Italian seasoning and fresh basil bring brightness to balance the creaminess, while the orzo soaks up all those incredible flavors as it cooks right in the same pan. It’s comfort food elevated to date-night status, yet simple enough for a weeknight dinner that’ll make you feel like a professional chef.

Ingredients

For the Chicken:

• 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil

For the Flavor Base:

• 2 teaspoons garlic, minced
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning
• 1 cup sun-dried tomatoes, drained and chopped

For the Orzo and Sauce:

• 1 cup dry orzo pasta
• 2½ cups chicken broth
• 1 cup half-and-half, more if needed
• 1 cup grated parmesan cheese
• ½ cup fresh basil, chopped

Steps

1. Season the 1½ pounds chicken pieces evenly with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet (preferably 12-inch with high sides), heat the 1 tablespoon olive oil over medium-high heat until shimmering but not smoking. Add the chicken in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 6-8 minutes, turning pieces occasionally, until the chicken is golden brown on the outside and registers 165°F (74°C) on an instant-read thermometer. The chicken should no longer be pink in the center when cut.
2. Reduce heat to medium and add 2 teaspoons minced garlic, 1 teaspoon paprika, 2 teaspoons dried Italian seasoning, and 1 cup chopped sun-dried tomatoes to the pan. Stir constantly for 2 minutes to prevent the garlic from burning while allowing the herbs and spices to bloom in the oil. You’ll know it’s ready when the mixture becomes intensely fragrant.
3. Add 1 cup dry orzo pasta to the pan, stirring to coat it in the flavored oil for about 30 seconds. Pour in 2½ cups chicken broth and stir, scraping the bottom of the pan to release any browned bits (these contain tons of flavor!). Bring the mixture to a full boil, which should take about 2-3 minutes.
4. Once boiling, lower the heat to maintain a gentle simmer (about medium-low). Cover the skillet with a tight-fitting lid and cook for 10-12 minutes, stirring halfway through to prevent sticking. The orzo is done when it’s tender but still has a slight bite (al dente) and most of the liquid has been absorbed. If the mixture looks too dry before the orzo is tender, add ¼ cup more broth.
5. Remove the lid and pour in 1 cup half-and-half, stirring to combine. Simmer uncovered for 2-3 minutes until the sauce starts to thicken slightly. The orzo will continue to absorb liquid quickly, so if the mixture becomes too thick, add more half-and-half ¼ cup at a time until you reach your desired consistency. The sauce should coat the back of a spoon but still be pourable.
6. Add 1 cup grated parmesan cheese and ½ cup fresh basil, stirring gently until the cheese melts completely and the basil just begins to wilt, about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed. For the best presentation, serve immediately in warmed bowls while the sauce is still creamy and before the orzo absorbs too much liquid.

Smart Swaps

• Coconut milk instead of half-and-half (1:1 ratio) – creates a dairy-free version with a subtle sweetness
• Farro or pearl barley instead of orzo – adds more fiber and a nuttier flavor (note: increase cooking time by 5-7 minutes)
• Roasted red peppers instead of sun-dried tomatoes – offers a milder, sweeter flavor profile
• Chicken thighs instead of chicken breasts – results in juicier meat that’s more forgiving if slightly overcooked

Make It Diabetes-Friendly

• Substitute regular orzo with protein-enriched orzo or cauliflower rice (use only 1½ cups broth if using cauliflower rice) to reduce carbs by approximately 25g per serving
• Use unsweetened almond milk mixed with 2 tablespoons of cream cheese instead of half-and-half to lower the glycemic impact
• Add 1 cup of diced zucchini or bell peppers when adding the garlic to increase fiber content without adding significant carbs
• Serve a smaller portion (¾ cup) alongside a large green salad dressed with olive oil and vinegar to help slow glucose absorption

Pro Tips

• For maximum flavor, use sun-dried tomatoes packed in oil (just drain well) rather than dry-packed
• Let the dish rest for 3-5 minutes before serving to allow the sauce to thicken slightly
• If you have leftovers, add a splash of broth when reheating to bring back the creamy consistency
• For a stunning presentation, reserve a few tablespoons of fresh basil to sprinkle on top just before serving
• Use a wide, shallow pan rather than a deep pot to ensure the orzo cooks evenly