Easy One-Pan Marry Me Chicken Orzo Recipe

Ingredients

Chicken and Seasonings

• 1½ pounds boneless skinless chicken cut into 1-inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced
• 1 teaspoon paprika
• 2 teaspoons dried Italian seasoning

Main Ingredients

• 1 cup sun-dried tomatoes, drained and chopped
• 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

Instructions

1. Season the chicken pieces with salt and pepper to enhance their flavor before cooking.
2. Heat olive oil in a large skillet over medium-high heat and add the chicken pieces. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
3. Stir in minced garlic, paprika, dried Italian seasoning, and sun-dried tomatoes. Cook for 2 minutes to release and blend the flavors.
4. Pour in the dry orzo pasta and chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the skillet with a lid.
5. Let the orzo cook covered for 10-12 minutes until it becomes tender and absorbs most of the broth.
6. Stir in the half-and-half, adding more if the mixture is too thick. Fold in grated parmesan cheese and chopped fresh basil, stirring until the cheese melts and the basil wilts.
7. Taste and adjust seasoning with additional salt and pepper if necessary. Serve the dish immediately while warm and creamy.

Notes

• Use sun-dried tomatoes packed in oil for richer flavor, but drain them well before chopping.
• If you prefer a thicker sauce, add less half-and-half or let it simmer uncovered for a few extra minutes.
• Fresh basil can be substituted with dried basil, but add it earlier in the cooking process to release its flavor.
• Parmesan cheese adds savory depth; substitute with Pecorino Romano if desired.
• For a lower-fat option, use half-and-half light or whole milk, but the sauce will be less creamy.