One-Pan Marry Me Chicken Orzo with Creamy Sun-Dried Tomato Sauce
By Ethan Parker
One skillet keeps this chicken-orzo dinner moving on a busy night, with the chicken, pasta, and sauce all cooked in the same pan. Cubed chicken, oil-packed sun-dried tomatoes, Parmesan, and creamy coconut milk create a hearty, spoonable orzo supper.
Chicken breast is patted dry, cubed, and started in olive oil before sun-dried tomatoes, mashed garlic, Italian seasoning, paprika, salt, and pepper are added. Orzo and chicken broth or water are stirred into those seasoned pan juices. The broth hydrates the pasta during the covered cook, while the tomatoes bring concentrated flavor and the garlic seasons the skillet base. Using drained, oil-packed tomatoes follows the listed preparation and keeps them ready for the pan.
After the heat is reduced, the orzo needs a stir every few minutes as it cooks covered for 12 minutes. Look for orzo that is cooked through before adding the coconut milk or heavy cream and spinach; the spinach should wilt as it is stirred in. The main problem is pasta sticking to the bottom, which regular stirring is meant to prevent. Keep the lid on between stirs so the orzo can cook as directed.
Stir in freshly grated Parmesan last, then take the skillet off the heat and serve it immediately as directed. The finished dish is a complete chicken-and-orzo dinner, so it can go straight from the pan to bowls or plates without another side dish.
Why you'll love this recipe
- Saves cleanup because the chicken, sun-dried tomato base, orzo, and finishing ingredients all cook in one skillet rather than requiring a separate pasta pot.
- Keeps prep manageable with cubed chicken, mashed garlic, and a short list of measured seasonings that go into the pan in sequence.
- Gets dinner underway quickly since chicken cooks briefly before the tomatoes and aromatics join it, then the covered orzo takes over.
- Uses flexible pantry-friendly liquid because chicken broth or water both work for cooking the orzo, without changing the stated amount.
- Avoids a separate sauce step by stirring coconut milk or heavy cream directly into the cooked orzo with spinach at the end.
- Makes serving straightforward because Parmesan is stirred in last and the finished skillet is served immediately, with tender chicken and wilted spinach throughout.
Ingredients
- •1.5 lb boneless, skinless chicken breast (cut into cubes)
- •2 tbsp olive oil
- •4 cloves garlic (4-5 cloves, mashed)
- •0.75 cup sun-dried tomatoes (packed in oil and drained)
- •2 tsp Italian seasoning
- •2 tsp paprika
- •0.5 tsp kosher salt
- •1 tsp ground black pepper
- •1 cup orzo
- •2.75 cups chicken broth or water
- •0.75 cup full-fat coconut milk or heavy cream
- •2 large handfuls fresh spinach
- •0.75 cup Parmesan cheese (freshly grated)
Instructions
- 1
Pat the chicken breasts dry with a paper towel.
- 2
Slice the chicken breasts into cubes and set aside.
- 3
Heat a skillet over medium-high heat and add the olive oil.
- 4
Add the chicken once the oil is hot and cook for 2-3 minutes, until the edges start to cook.
- 5
Add the sun-dried tomatoes, garlic, Italian seasoning, paprika, kosher salt, and black pepper.
- 6
Cook for 3-4 more minutes.
- 7
Add the orzo and chicken broth or water, then stir well.
- 8
Reduce the heat to medium, cover the pan, and cook for 12 minutes.
- 9
Remove the cover every few minutes and stir to keep the orzo from sticking to the bottom of the pan.
- 10
Once the orzo is cooked through, add the full-fat coconut milk or heavy cream and spinach.
- 11
Stir until the spinach is wilted.
- 12
Add the freshly grated Parmesan cheese and stir one last time.
- 13
Remove from the heat and serve immediately.
FAQ
Nutrition (per serving)
Calories
420
Protein
36g
Fat
18g
Carbs
30g
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