Marry Me Chicken Orzo (Easy One-Pan Dinner)
This creamy Marry Me Chicken Orzo Bake is an easy, comforting dinner made with tender chicken, sun-dried tomatoes, Parmesan cheese, and orzo pasta, all baked together in one dish. With just a few minutes of prep and no need to boil the pasta separately, this dump-and-bake chicken orzo recipe is perfect for busy weeknights!
If you love the flavors of classic Marry Me Chicken, you’re going to love this easy baked version. The chicken cooks alongside the orzo in a flavorful chicken broth infused with garlic, herbs, and sun-dried tomatoes. A splash of heavy cream and freshly grated Parmesan creates a rich, creamy sauce without having to make anything on the stovetop.
One-pan dinners are always a favorite in my house, especially when they require minimal prep and cleanup. This creamy chicken orzo casserole is hearty enough to serve on its own, but it’s also delicious paired with a simple green salad or roasted vegetables. If you love easy family dinners like my Baked Tuscan Chicken Orzo or French Onion Chicken Orzo, this is another recipe you’ll want to add to your weekly dinner rotation!
Why You’ll Love This Marry Me Chicken Orzo Bake
- One-pan dinner: Everything cooks together in a single baking dish, making cleanup incredibly easy.
- Minimal prep: No need to sear the chicken or boil the orzo before baking.
- Creamy and flavorful: Sun-dried tomatoes, garlic, Parmesan, and heavy cream create a deliciously rich sauce.
- Family-friendly: Tender chicken and creamy pasta make this a comforting dinner the whole family will love.
- Perfect for busy weeknights: Just assemble, bake, and let the oven do most of the work.
- Easy to customize: Add spinach, swap the protein, or adjust the seasonings to suit your family’s preferences.
Ingredients for Marry Me Chicken Orzo Bake
You only need a handful of simple ingredients to make this creamy baked chicken and orzo recipe. Here’s what you’ll need and why each ingredient works.
- Boneless, skinless chicken thighs: Chicken thighs stay tender and juicy while baking. You can also use boneless, skinless chicken breasts cut into bite-sized pieces.
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes add a slightly sweet, tangy flavor that makes this dish taste like classic Marry Me Chicken. Save a little of the oil for extra flavor.
- Tomato paste: Adds depth and a rich tomato flavor to the chicken.
- Granulated garlic: Gives the dish a savory garlic flavor without having to chop fresh garlic.
- Dried thyme: Adds a subtle earthy flavor that pairs beautifully with the creamy sauce.
- Smoked paprika: Adds warmth and a hint of smoky flavor.
- Kosher salt and black pepper: Essential for seasoning the chicken and orzo.
- Orzo pasta: This small, rice-shaped pasta absorbs the chicken broth as it bakes, creating a creamy texture.
- Low-sodium chicken broth: Cooks the orzo and adds savory flavor. Using low-sodium broth lets you control the saltiness.
- Heavy cream: Creates the rich, silky sauce that makes this chicken orzo bake so comforting.
- Parmesan cheese: Adds a salty, nutty flavor and helps make the sauce extra creamy. Freshly grated Parmesan melts best.
- Baby spinach: An optional addition that adds color and vegetables without changing the overall flavor.
Scroll down to the printable recipe card for the full ingredient amounts and detailed instructions.
How to Make Marry Me Chicken Orzo Bake
This easy dump-and-bake dinner comes together in just a few simple steps. You don’t need to cook the chicken or pasta ahead of time!
1. Preheat the oven. Preheat your oven to 425°F and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Season the chicken. Add the bite-sized chicken pieces to the prepared baking dish along with the reserved sun-dried tomato oil and tomato paste. Sprinkle with the granulated garlic, dried thyme, smoked paprika, half of the kosher salt, and black pepper. Toss everything together until the chicken is evenly coated, then spread it into an even layer.
3. Add the orzo and broth. Sprinkle the chopped sun-dried tomatoes over the chicken, followed by the uncooked orzo. Season with the remaining salt and carefully pour the chicken broth evenly over the top. Do not stir.
4. Cover and bake. Cover the baking dish tightly with aluminum foil and bake for approximately 30 minutes, or until the chicken is cooked through and the orzo is almost tender.
5. Make it creamy. Carefully remove the foil and stir in the heavy cream, grated Parmesan cheese, and baby spinach, if using. Mix until everything is well combined.
6. Finish baking. Return the uncovered baking dish to the oven for another 5–10 minutes, or until the orzo is tender, the spinach has wilted, and the sauce is creamy.
7. Let it rest and serve. Remove the baking dish from the oven and allow it to rest for 5–10 minutes. The sauce will continue to thicken as it sits. Sprinkle with additional Parmesan cheese and serve warm!
Expert Tips for the Best Creamy Chicken Orzo
- Use uncooked orzo: There’s no need to boil the pasta beforehand. It cooks directly in the chicken broth, absorbing all those delicious flavors.
- Don’t stir before baking: Keeping the chicken on the bottom and the orzo layered over the top helps everything cook as intended. You’ll stir the ingredients together once the cream and Parmesan are added.
- Cover the dish tightly: Aluminum foil traps steam inside the baking dish, helping the orzo cook evenly and preventing the liquid from evaporating too quickly.
- Cut the chicken evenly: Bite-sized pieces help the chicken cook at the same rate as the pasta. Always check that the chicken reaches an internal temperature of 165°F.
- Use freshly grated Parmesan: Freshly grated cheese melts more smoothly than pre-shredded Parmesan.
- Check the pasta before adding the cream: If the orzo is still very firm after the initial baking time, cover the dish and continue baking for a few minutes before adding the remaining ingredients.
- Let it rest before serving: The sauce may look slightly thin when you first remove the dish from the oven, but it will thicken as the orzo absorbs the remaining liquid.
- Add more broth if needed: If the pasta needs additional cooking time and the dish looks dry, add a small splash of warm chicken broth before returning it to the oven.
Easy Variations and Substitutions
One of my favorite things about this Marry Me Chicken Orzo Bake is how easy it is to customize!
- Use chicken breasts: Substitute boneless, skinless chicken breasts for the thighs. Just be careful not to overcook them.
- Add extra vegetables: Stir in chopped kale, sautéed mushrooms, or roasted red peppers for additional flavor and nutrition.
- Make it spicy: Add a pinch of crushed red pepper flakes for a little heat.
- Add more garlic: If you love garlic, mix in a few cloves of freshly minced garlic with the chicken.
- Use half-and-half: You can substitute half-and-half for the heavy cream for a lighter sauce, although it won’t be quite as rich.
- Try a different cheese: A little shredded mozzarella can make the dish extra cheesy, while Pecorino Romano adds a sharper flavor.
- Add fresh basil: Finish the baked orzo with fresh basil for a pop of color and flavor.
What to Serve With Marry Me Chicken Orzo
Since this creamy chicken orzo bake includes both protein and pasta, it makes a complete meal all on its own. However, I love serving it with a simple side to balance out the rich, creamy sauce.
A crisp green salad with a light vinaigrette is one of my favorite options. Roasted asparagus, steamed broccoli, or garlic green beans are also delicious choices.
And if you really want to make the most of that creamy sun-dried tomato sauce, serve it with warm garlic bread or crusty French bread!
Make-Ahead and Storage Instructions
Make ahead: You can cut and season the chicken and chop the sun-dried tomatoes up to 24 hours in advance. Store the prepared chicken in an airtight container in the refrigerator. For the best texture, assemble the casserole with the dry orzo and broth just before baking.
Refrigerator: Store leftover Marry Me Chicken Orzo in an airtight container in the refrigerator for up to 3–4 days. Refrigerate promptly after cooking.
Reheating: Reheat individual portions in the microwave or warm in a covered skillet over low heat. Add a splash of chicken broth or cream to loosen the sauce, since the orzo continues absorbing liquid as it sits.
Freezing: Although you can freeze leftovers for up to 2–3 months, the creamy sauce and orzo may change texture once thawed. For the best results, I recommend enjoying this recipe fresh or storing leftovers in the refrigerator.
Frequently Asked Questions
Can you put uncooked orzo directly into a casserole?
Yes! Uncooked orzo works beautifully in baked casseroles because it absorbs the surrounding liquid as it cooks. In this recipe, the orzo bakes directly in chicken broth, giving it a delicious flavor and creamy texture without needing to boil it separately.
Can I use chicken breasts instead of chicken thighs?
Absolutely! Boneless, skinless chicken breasts work well in this recipe. Cut them into evenly sized, bite-sized pieces so they cook through at the same rate as the orzo. Chicken breasts are leaner than thighs, so be careful not to overcook them.
Why is my baked orzo still crunchy?
If your orzo is still firm after baking, it may need more time or additional liquid. Make sure the baking dish is tightly covered with foil during the initial cooking time to trap steam. If needed, add a splash of warm chicken broth, cover, and continue baking until the pasta is tender.
You’ll Also Love These Easy Chicken Dinners
If you love this creamy Marry Me Chicken Orzo Bake, here are a few more easy family-friendly dinner recipes to try next!
- Chicken and Dumplings Casserole: A comforting, family-friendly casserole perfect for busy weeknights.
- Slow Cooker Salsa Verde Chicken: An easy, flavorful chicken dinner with minimal prep.
- Creamy Salmon Orzo Bake: A delicious alternative featuring tender salmon and creamy baked orzo.
Marry Me Chicken Orzo Bake
Ingredients
- 1½ pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- ⅓ cup oil-packed sun-dried tomatoes roughly chopped
- 1 tablespoon reserved sun-dried tomato oil
- 1 tablespoon tomato paste
- 1 teaspoon granulated garlic
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt divided
- ¼ teaspoon black pepper
- 1½ cups dry uncooked orzo pasta
- 3 cups low-sodium chicken broth
- ⅓ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 2 cups baby spinach optional
Instructions
- Preheat the oven to 425°F. Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- Add the chicken, sun-dried tomato oil, and tomato paste to the baking dish. Sprinkle with granulated garlic, dried thyme, smoked paprika, ½ teaspoon kosher salt, and black pepper. Toss until the chicken is evenly coated and spread into a single layer.
- Sprinkle the chopped sun-dried tomatoes over the chicken, followed by the uncooked orzo. Add the remaining ½ teaspoon salt and pour the chicken broth evenly over the top. Do not stir.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is almost tender.
- Carefully remove the foil. Stir in the heavy cream, Parmesan cheese, and baby spinach, if using, until evenly combined.
- Return the dish to the oven, uncovered, and bake for an additional 5–10 minutes, until the orzo is tender and the sauce is creamy.
- Remove from the oven and let rest for 5–10 minutes to allow the sauce to thicken. Garnish with additional Parmesan cheese and serve warm.
Notes
- Chicken: Both chicken thighs and chicken breasts work well. Chicken thighs tend to stay juicier during baking.
- Orzo: Use dry, uncooked orzo. Do not substitute rice or another pasta shape without adjusting the liquid and cooking time.
- Don’t stir before baking: Layer the chicken, sun-dried tomatoes, and orzo as directed. Stir everything together after the initial covered baking time.
- Cooking time: Oven temperatures and baking dishes can vary. If the orzo is still firm, add a splash of warm broth, cover, and bake for a few additional minutes.
- Sauce consistency: The sauce will thicken as the dish rests. Add a splash of warm chicken broth if you prefer a looser consistency.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a little broth or cream when reheating to restore the creamy texture.
