One-Pot Marry Me Chicken Orzo

Author of Stella Coast

Grace

Our One-Pot Marry Me Chicken Orzo is a simple, delicious weeknight meal featuring tender, juicy shredded chicken, sun-dried tomatoes, creamy orzo, and vegetables. It’s nutritious, easy to prepare, and ideal for any occasion.

Why You’ll Love Our One-Pot Marry Me Chicken Orzo

If you’re looking for the perfect, easy weeknight dinner, my One-Pot Marry Me Chicken Orzo recipe is just what you need! This dish combines tender shredded chicken, sun-dried tomatoes, creamy orzo, and a hint of lemon to create a meal that’s sure to leave everyone wanting more. Packed with veggies and protein, this delicious one-pot meal will surely become one of your go-to dinners for any occasion!

Easy to Make: I love a dinner that can be whipped together in just one pot. This recipe is so simple to follow, plus you won’t have a bunch of dishes to do after!

Good Source of Nutrients: The blend of sun-dried tomatoes, zucchini, and fresh spinach adds a delightful, nutrient-dense twist! Plus using lean chicken breast is a great source of protein!

Tastes Like Comfort Food: A creamy, hearty meal that feels indulgent yet packed with protein and veggies.

READ NEXT: Looking for more delicious and easy-to-make pasta recipes? Check out our Shrimp and Scallop Pasta in Creamy Alfredo Sauce, Creamy Tuscan Chicken and Gnocchi, and Shrimp Linguine in Lemon Garlic Wine Sauce.

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Ingredients

• Chicken breast
• Olive oil
• Chicken broth
• Orzo pasta
• Sun-dried tomatoes
• Yellow onion, diced
• Zucchini, sliced and quartered
• Garlic cloves, minced
• Lemon, juice and zest
• Heavy cream
• Fresh spinach
• Parmesan cheese, freshly grated
• Black pepper
• Garlic powder
• Onion powder
• Italian seasoning
• Pinch of salt

How to Make One-Pot Marry Me Chicken Orzo

For the Chicken:

Step 1: First, season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly seasoned on both sides.

Step 2: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side. Then, pour 1/2 cup of chicken broth over the chicken and cover with a cracked lid. Let the chicken cook on medium heat for 15 minutes. Check the temperature and let the chicken continue cooking for a few minutes until the internal temperature reaches 165°F. The larger the chicken breasts, the longer you will need to let them cook in the chicken broth. If the chicken broth evaporates and the bottom starts to burn, add another 1/4 cup (as needed, a little at a time) of chicken broth.

Step 3: When the chicken reaches 165°F, shred it. If you have a stand mixer, place the chicken in the bowl and mix on low with the paddle attachment until it is perfectly shredded. You can shred the chicken with two forks if you don’t have a stand mixer. Set the shredded chicken aside for now.

For the Orzo:

Step 4: Add 1/2 tbsp olive oil and chopped zucchini to the same pan used to cook the chicken. Sauté the zucchini for 4-5 minutes, then remove to a separate plate. Add another 1/2 tbsp olive oil, the sun-dried tomatoes, diced onion, and garlic to the pan, stirring for 3-4 minutes over medium heat.

Step 5: Add in the lemon juice, lemon zest, chicken broth, and heavy cream, and let it begin to bubble. Then, add the shredded chicken and orzo pasta and stir. Cook the orzo according to the package in the broth and cream mixture with the lid cracked, then remove the lid halfway through cooking (about 12 minutes total). Be sure to stir occasionally so the orzo doesn’t burn to the bottom of the pot. 

Step 6: Once the orzo is cooked, add the spinach, sautéed zucchini, and parmesan cheese. Stir until the spinach is wilted and the cheese is melted. Garnish with more Parmesan cheese and serve.

Tools You’ll Need

Meat thermometer: It’s very important to make sure the chicken is cooked through for an internal temperature of 165°F. Having a meat thermometer on hand is great practice for temping meats.

Skillet: This whole recipe is made using just on large pan!

Zester: You will use a zester in this recipe for the lemon zest as well as the parmesan cheese.

Kitchen aid: I love using my Kitchen-Aid Stand Mixer for shredding chicken. It comes out perfect every time!

Tips and Variations

Rotisserie Chicken: If you’re on a time crunch or just want to make this recipe simpler, you can use rotisserie chicken instead of preparing the chicken yourself. Just skip steps 1 and 2!

Vegetables: Make this recipe your own by adding whatever veggies you have on hand by simply sautéing them with the onions. Bell pepper, broccoli, and mushrooms would all be great in this recipe!

Storage: Store in the refrigerator for up to 3 days. The orzo will soak up the moisture as it sits so add a splash of chicken broth or water when reheating to get the original consistency.

Chicken Thighs: Chicken breasts can be swapped for chicken thighs.

Pairing Suggestions: Pair this yummy pasta recipe with some toasty, crusty bread! You could also pair with a Caesar salad, or some Easy Balsamic Glazed Roasted Carrots!

Recipe Card

One-Pot Marry Me Chicken Orzo

Recipe by GraceCourse: Dinner, PastaDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Total time

55

minutes

Ingredients

• 1.5 lbs chicken breast

• 2 tbsp olive oil

• 3 cups chicken broth, divided

• 1 cup orzo pasta

• 1/2 cup sun-dried tomatoes

• 1/2 yellow onion, diced

• 1 zucchini, sliced and quartered

• 3 garlic cloves, minced

• 1 lemon, juice and zest

• 3/4 cup heavy cream

• 2 handfuls fresh spinach

• 3/4 cup parmesan cheese

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp Italian seasoning

• Pinch of salt

Directions

• First, season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning until evenly seasoned on both sides.
• In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side. Then, pour 1/2 cup of chicken broth over the chicken and cover with a cracked lid. Let the chicken cook on medium heat for 15 minutes. Check the temperature and let the chicken continue cooking for a few minutes until the internal temperature reaches 165°F. The larger the chicken breasts, the longer you will need to let them cook in the chicken broth. If the chicken broth evaporates and the bottom starts to burn, add another 1/4 cup (as needed, a little at a time) of chicken broth.
• When the chicken reaches 165°F, shred it. If you have a stand mixer, place the chicken in the bowl and mix on low with the paddle attachment until it is perfectly shredded. You can shred the chicken with two forks if you don’t have a stand mixer. Set the shredded chicken aside for now.
• Add 1/2 tbsp olive oil and chopped zucchini to the same pan used to cook the chicken. Sauté the zucchini for 4-5 minutes, then remove to a separate plate. Add another 1/2 tbsp olive oil, the sun-dried tomatoes, diced onion, and garlic to the pan, stirring for 3-4 minutes over medium heat.
• Add in the lemon juice, lemon zest, 2 1/2 cups chicken broth, and heavy cream, and let it begin to bubble. Then, add the shredded chicken and orzo pasta and stir. Cook the orzo according to the package in the broth and cream mixture with the lid cracked, then remove the lid halfway through cooking (about 12 minutes total). Be sure to stir occasionally so the orzo doesn’t burn to the bottom of the pot. 
• Once the orzo is cooked, add the spinach, sautéed zucchini, and parmesan cheese. Stir until the spinach is wilted and the cheese is melted. Garnish with more Parmesan cheese and serve warm.