Effortless Chicken Orzo Pan

Everything comes together in one skillet in this feel-good Italian-ish chicken and orzo meal. Juicy bites of chicken, creamy orzo, savory sun-dried tomatoes, and just-wilted spinach make a combo that's seriously tough to resist. It's weeknight-friendly and dinner-party worthy, all with a fast cleanup.

When I first made this for our anniversary, we couldn't get a table at our go-to Italian spot. But one bite in, my partner looked at me in total joy. Now, this dish is always in our dinner rotation.

Tasty Ingredients

• Freshly grated Parmesan cheese: Sprinkle at the end to add salty, nutty punch and pull all the flavors together
• Fresh spinach: Brightens things up and takes the richness down a notch while packing in nutrients
• Coconut milk or heavy cream: This is what makes the sauce so lush and creamy—your choice for dairy-free or classic
• Italian seasoning: Makes it simple to get those Mediterranean vibes right
• Orzo pasta: Like little grains of pasta rice, soaks up all the flavor and gets extra creamy in the sauce
• Sun-dried tomatoes packed in oil: Bring big flavor and a slight sweetness
• Boneless skinless chicken breast: Go for thicker, even pieces so everything cooks evenly and stays tender

Easy Step-by-Step

Top it off:

Pour in your grated Parmesan and give it a gentle stir so it melts right into the sauce. You'll want to dig in while it's still hot and gooey.

Make it creamy:

After the orzo's soft, pour in your coconut milk or cream with a handful of spinach. Let that spinach wilt and watch the sauce turn silky—it's pretty magical.

Simmer pasta:

Drop in your dry orzo and pour in the broth. Give it all a good mix so nothing sticks. Now the flavors can meld and start to become something special.

Add flavor boosters:

Now toss in sun-dried tomatoes, smashed garlic, Italian seasoning, a sprinkle of salt and pepper, and a bit of paprika. Stir for a few minutes so those spices wake up and the oil gets crazy aromatic.

Brown the chicken:

Sear your chicken cubes without moving them for a couple minutes—let those edges get some color. This helps keep all the juices inside and builds flavor.

Heat up the skillet:

Crank your pan up to medium and drizzle in the oil. Wait until it shimmers—that's when it's ready for chicken.

Get your chicken ready:

Pat the chicken dry with paper towels and cut it into 1-inch chunks. It's key for browning, not steaming. This step sets up the flavor base.

Finish the orzo:

Lower the heat, put a lid on, and cook for around a dozen minutes. Give it a stir every few minutes so it doesn't stick. You'll see the pasta soak up broth and the sauce gets thicker as it cooks.

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This always brings back memories of my Nonna’s kitchen in Northern Italy. She said the trick was mixing rich with fresh—that’s exactly what you get with sun-dried tomatoes and a big bunch of bright spinach.

Storing Leftovers

This dish keeps well up to 4 days in the fridge in a tight container. Flavors get even better after hanging out overnight. When you need to reheat, just splash in a little broth or water to bring the creamy texture back. I usually pack up leftovers in individual containers for easy lunches all week long.

Smart Swaps

Don't have all the ingredients? Chicken thighs are a tasty swap for more richness. You can use small pasta like ditalini or even some rinsed arborio rice if you're out of orzo. Coconut milk is great for keeping it dairy-free—it won’t overpower with sweetness, I promise. Got some sweet cherry tomatoes on hand during summer? Throw those in instead of sun-dried. And once I tossed in extra roasted veggies at the end—total win.

Easy Serving Ideas

This goes so well with a quick salad—just some arugula, lemon, and olive oil cuts through the richness. Grab a chunk of crusty bread to scoop up the creamy sauce. If you want to pour a glass of wine, Pinot Grigio or unoaked Chardonnay do the trick without overpowering. It's my go-to for last-minute guests since I always have the basics in my kitchen.

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This meal is both simple and a little fancy at the same time. Honestly, you’ll want to cook it on repeat.

Frequently Asked Questions

→ Will chicken thighs work instead of breast?

For sure! Thighs (no bone and no skin) taste great here and usually turn out even juicier. Just chop them to about the same size as you would with breast and follow the same method.

→ What can I swap for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, try roasted red peppers or chopped cherry tomatoes. The flavor’s a little different but they pair just fine with the rest of the meal.

→ How do I skip dairy in this?

This already calls for coconut milk if you don’t want cream. To ditch the parmesan, use nutritional yeast or any plant-based cheese you like so it still tastes cheesy.

→ Is this good for meal prep?

You can chop up the chicken and measure everything out earlier, but it’s honestly best to cook and eat it right away since orzo soaks up liquid as it sits and can get mushy.

→ Can I toss in extra veggies?

Sure! In addition to spinach, things like mushrooms, bell peppers, or zucchini work well. Add tougher veggies with the chicken, save quick-cooking ones like zucchini for when the orzo goes in.

→ What’s the story behind ‘Marry Me’ chicken?

People say it’s called that because it’s so tasty someone might propose on the spot. Really, it just means it’s a crowd-pleaser that’s perfect for making anyone feel special.