Marry Me Chicken Orzo Bake
This creamy Marry Me Chicken Orzo Bake is the ultimate easy one-pan dinner! Tender chicken, sun-dried tomatoes, and orzo pasta bake together in a flavorful broth before being finished with heavy cream, Parmesan cheese, and spinach. It's a comforting, family-friendly dump-and-bake recipe that's perfect for busy weeknights.
Servings 6
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.