Name: Marry Me Chicken with Orzo
Ingredients: For the Chicken: 4 boneless, skinless chicken breasts (about 1.5 pounds or 680g); 2 tablespoons olive oil (30ml); Salt and pepper, to taste; 1 tablespoon unsalted butter (15g); For the Sauce: 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped (about 80g); 4 cloves garlic, minced; 1 cup heavy cream (240ml); 1/2 cup chicken broth (120ml); 1/2 cup Parmesan cheese, grated (50g); 1 teaspoon dried oregano (1g); 1 teaspoon dried basil (1g); 1/4 teaspoon crushed red pepper flakes (optional, for heat); Salt and pepper to taste; For the Orzo: 1 1/2 cups orzo pasta (about 270g); 2 tablespoons olive oil (30ml); 2 cups water (480ml); Salt to taste

Description

Try Marry Me Chicken with Orzo a creamy, flavorful dish with tender chicken, savory sauce, and perfectly cooked orzo.

Ingredients

Scale

For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 pounds or 680g)
- 2 tablespoons olive oil (30ml)
- Salt and pepper, to taste
- 1 tablespoon unsalted butter (15g)
For the Sauce:
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped (about 80g)
- 4 cloves garlic, minced
- 1 cup heavy cream (240ml)
- 1/2 cup chicken broth (120ml)
- 1/2 cup Parmesan cheese, grated (50g)
- 1 teaspoon dried oregano (1g)
- 1 teaspoon dried basil (1g)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and pepper to taste
For the Orzo:
- 1 1/2 cups orzo pasta (about 270g)
- 2 tablespoons olive oil (30ml)
- 2 cups water (480ml)
- Salt to taste

Instructions

Prepare the Chicken:
- Season both sides of the chicken breasts generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the chicken reaches 165°F (75°C). Remove the chicken from the skillet and set aside.
Prepare the Orzo:
- In the same skillet, add 2 tablespoons of olive oil. Add the orzo and cook for 1-2 minutes, stirring occasionally, until the orzo turns golden brown.
- Add 2 cups of water and a pinch of salt to the skillet. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes, or until the orzo is tender and most of the water has been absorbed. Stir occasionally to prevent the orzo from sticking. Once done, remove the skillet from the heat and set aside.
Make the Sauce:
- In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sun-dried tomatoes and minced garlic. Cook for 1-2 minutes, stirring, until fragrant.
- Add the heavy cream and chicken broth to the skillet. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Stir in the Parmesan cheese, oregano, basil, and red pepper flakes. Continue to cook for 2-3 minutes until the sauce is creamy and well combined. Season with salt and pepper to taste.
Assemble the Dish:
- Return the chicken to the skillet, placing it on top of the orzo. Spoon some of the sauce over the chicken.
- Cover the skillet and simmer for 3-5 minutes, or until the chicken is heated through and the flavors have melded together.
Serve:
- Once everything is cooked, remove the skillet from the heat. Let the dish rest for a few minutes before serving. Garnish with fresh parsley or additional grated Parmesan, if desired.