If you love a cozy, creamy chicken dish, this one-pan marry me chicken orzo might be your new favorite. It’s packed with garlic, Parmesan, tender chicken breast, and sun-dried tomatoes, and everything cooks in one pan.
The whole recipe comes together in under 45 minutes, which makes it a great recipe for weeknights or entertaining. The chili flakes bring a subtle heat that cuts through the creaminess. It’s a pasta recipe that looks and tastes restaurant-worthy.
If you love a one pot pasta dinner, try my salmon pesto pasta or my lemon chicken orzo recipe.
Shortcut Notes
- One-pan recipe: Minimal cleanup with just one pan for the whole meal.
- Creamy and flavorful: Garlic, Parmesan, and sun-dried tomatoes create a bold, rich sauce.
- Weeknight-friendly: The recipe comes together in under 45 minutes from start to finish.
Jump to:
Ingredients
- Boneless skinless chicken breasts: Tender, lean, and cooks quickly.
- Seasoning: Italian seasoning, paprika, salt, and black pepper.
- Olive oil: Used to cook the chicken and sauté the garlic and red pepper flakes.
- Garlic: Minced garlic flavors the base of the sauce.
- Red chili flakes: A touch of heat that cuts through the richness (also called red pepper flakes).
- Chicken broth: Chicken broth, chicken stock, or bone broth all work. This is the cooking liquid for the orzo that builds savory flavor. Low-sodium is best.
- Orzo pasta: A short-cut pasta that cooks directly in the pan and absorbs the broth.
- Heavy cream: Adds a rich creaminess to the sauce.
- Parmesan cheese: Grated parm melts into the sauce.
- Sun-dried tomatoes: Oil-packed and chopped.
See the recipe card for quantities.
Instructions
Pound the chicken breasts to an even ½-inch thickness or slice them into thin cutlets. Tip: Pounding or slicing the chicken ensures it cooks quickly and evenly. Pounding gives the most even, juicy results, while slicing is quicker.
In a small bowl, mix together the Italian seasoning, paprika, salt, and black pepper. Season the chicken on both sides with half of the seasoning blend. Reserve the other half for the sauce.
Heat olive oil in a large deep skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate to rest.
In the same skillet, add the garlic and red chili flakes to the skillet and sauté for 1 minute until fragrant. (Don't worry about the brown bits on the bottom of the pan, this is the fond and it will add flavor to the sauce).
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Stir in the orzo and sun-dried tomatoes. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the broth is absorbed. (Pasta cook times may vary).
Stir in the heavy cream, Parmesan, and the remaining seasoning blend. Stir occasionally over low heat until the sauce thickens and warms through. Remove from the heat.
Slice or dice the chicken. Mix it into the pasta or serve it on top.
Substitutions
- Chicken: Use boneless skinless chicken thighs if you prefer a juicier cut. Rotisserie chicken can also work in a pinch and cuts down on the cooking time by 10 to 15 minutes.
- Italian seasoning: The original Marry Me chicken just uses thyme.
- Heavy cream: Half-and-half or full-fat coconut milk can be used, though the flavor and thickness will vary.
- Parmesan cheese: Pecorino Romano or Asiago can be swapped in.
Equipment
This is a one-pan recipe, so everything cooks in one pan. You need a large skillet with a lid. I am using this 5-quart cast-iron braiser.
You will also need a cutting board and chef's knife for chopped the sun-dried tomatoes and slicing the chicken. If you choose to pound the chicken, you will need a meat tenderizer.
Behind the Recipe
The original Marry Me Chicken was created by the Delish team in 2016, as a saucy Tuscan chicken dish that earned its name for being proposal-worthy. This version turns it into a one-pan orzo pasta recipe.
My top tip: Don't skip the red pepper flakes! They are the secret weapon here. They add a zing that balances the rich cream and cheese.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. Chicken thighs will be more flavorful and slightly juicier. Cook time will vary.
You can use another small pasta like ditalini, small shells, or pearl couscous. Cook time will vary.
The red chili flakes add a very mild heat. Adjust to taste.
📖 Recipe
One Pan Marry Me Chicken Orzo
Video
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoon Italian seasoning
- 1 ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon red chili flakes or to taste
- 2 ½ cups low-sodium chicken broth
- 8 oz orzo pasta
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- ⅓ cup oil-packed sun-dried tomatoes drained and chopped
Instructions
- Pound the chicken breasts to an even ½-inch thickness or slice them into thin cutlets.
- In a small bowl, mix together the Italian seasoning, paprika, salt, and black pepper. Season the chicken on both sides with half of the seasoning blend. Reserve the other half for the sauce.
- Heat olive oil in a large deep skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate to rest.
- In the same skillet, add the garlic and red chili flakes to the skillet and sauté for 1 minute until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Stir in the orzo and sun-dried tomatoes. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and most of the broth is absorbed.
- Stir in the heavy cream, Parmesan, and the remaining seasoning blend. Stir occasionally over low heat until the sauce thickens and warms through. Remove from the heat.
- Slice or dice the chicken. Mix it into the pasta or serve it on top.
Notes
Nutrition
Food safety
- Use a meat thermometer to ensure chicken reaches 165°F (74°C)
- Avoid cross-contamination by using separate cutting boards for raw chicken
- Wash hands thoroughly after handling raw meat
- Store leftovers in airtight containers in the refrigerator
More Easy Chicken Dinners
Looking for other chicken recipes like this? Try these:
Kelsey Smith says
I hope you love my easy one-pan recipe. If you give it a try, I would love it if you would leave a review!