One-Pan Marry Me Chicken Orzo
A creamy, one-pan chicken and orzo skillet with sun-dried tomatoes, parmesan, and basil ready in under an hour.
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Wooden Spoon or Spatula
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 more if needed
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil chopped
Instructions
- Pat the chicken pieces dry and season them with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook, stirring occasionally, until cooked through and no longer pink, about 6–8 minutes.
- 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 for 2 minutes, stirring to combine.
- Stir in 1 cup dry orzo and 2.5 cups chicken broth, bring the mixture to a boil, then reduce heat to a simmer and cover.
- Simmer, covered, until the orzo is tender and has absorbed most of the liquid, about 10–12 minutes.
- Pour in 1 cup half-and-half and stir; if the mixture seems dry, add a little more half-and-half to reach a creamy consistency.
- Stir in 1 cup grated Parmesan cheese and 1/2 cup chopped fresh basil until the cheese melts and the basil wilts; adjust seasoning with salt and pepper to taste.
- Serve immediately.
Notes
- For a richer dish, use cream instead of half-and-half.
- Reserve extra half-and-half to adjust creaminess if needed.
- Chop sun-dried tomatoes finely for even distribution.