Go Back
–+ servings

Creamy Marry Me Chicken Orzo Bake

This one-pan marry me chicken orzo bake features juicy chicken thighs, sun-dried tomatoes, and orzo in a rich, creamy sauce. Perfect for a comforting weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1
Course: Main Course, Pasta
Cuisine: American
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 boneless skinless chicken thighs about 1.5 to 2 pounds total
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil extra-virgin, preferably California-grown
For the Creamy Sauce
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 cup sun-dried tomatoes drained and chopped (oil-packed or dry)
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 1 1/2 cups orzo (risoni) dry
  • 3 1/2 cups chicken broth low-sodium preferred
  • 3/4 cup half-and-half or light cream
  • 1/2 cup grated Parmesan cheese freshly grated, plus more for garnish
  • salt to taste
  • fresh basil or parsley roughly chopped, for garnish

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Season the chicken thighs on all sides with salt, black pepper, and smoked paprika.
  3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
  4. Sear the chicken until golden brown, about 2 to 3 minutes per side. Transfer to a plate and set aside.
  5. Reduce the heat to medium. Add a little more oil if needed and sauté the onion until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Add the chopped sun-dried tomatoes, Italian seasoning, dried oregano, and red pepper flakes (if using). Cook for 1 minute, stirring constantly.
  7. Pour in the chicken broth, half-and-half, and Parmesan cheese. Bring the mixture to a gentle simmer, then taste and adjust salt as needed. The sauce should be slightly salty to balance the orzo.
  8. Stir in the dry orzo until fully combined. Nestle the seared chicken thighs on top of the orzo mixture.
  9. Cover the skillet or Dutch oven with a tight-fitting lid or foil. Bake for 15 to 20 minutes, until the orzo is tender and the chicken is cooked through. Check at 18 minutes.
  10. If the dish looks dry around the edges near the end of baking, splash in a few tablespoons of extra chicken broth. The orzo absorbs liquid quickly around the hotter edges.
  11. Remove from the oven and let rest for 5 minutes. Garnish with fresh herbs, extra Parmesan, and a drizzle of cream if desired. Serve warm.

Nutrition

Calories: 530kcalCarbohydrates: 54gProtein: 37gFat: 22gSaturated Fat: 6gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 12g

Notes

To substitute chicken breast, use boneless skinless breasts and watch cooking time closely to avoid drying out. If you don't have half-and-half, mix equal parts whole milk and heavy cream or use evaporated milk. The dish will be saucy straight from the oven; the orzo continues to absorb liquid as it cools, so don't overbake. For a make-ahead option, sear the chicken and prepare the sauce (without orzo) a day in advance; store separately in the fridge, then stir in orzo and bake when ready. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or cream. To double the recipe, use a larger baking dish or two pans and add a few extra minutes to the bake time. For extra vegetables, stir in a handful of chopped spinach or baby kale just before baking.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe