One Pan Marry Me Chicken Orzo
Servings: 4 servings
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
Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat covered in the microwave with a splash of broth or cream to loosen the sauce. To freeze, store in a sealed container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
