Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
If you’re missing an ingredient, don’t worry. Swap the heavy cream with half-and-half for a lighter version, or replace sun-dried tomatoes with fresh cherry tomatoes for a burst of freshness. Cooking is all about adapting and making it work with what you have—just like my mom used to do with her magical pantry concoctions.
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, oregano, and basil. Cook the chicken until golden brown on each side, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sun-dried tomatoes, sautéing for about 2 minutes until aromatic.
- Add the orzo, chicken broth, and heavy cream to the skillet. Stir well to combine.
- Return the chicken to the skillet, nestling it into the orzo mixture. Bring to a simmer, then reduce heat to low and cover.
- Cook for 15-20 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through.
- Sprinkle Parmesan cheese over the top, cover again, and let it melt into a creamy sauce. This is the love part—it’s what makes this dish irresistible.
- Garnish with fresh basil leaves before serving.
Cooking in one pan isn’t just a time-saver; it’s a clean-up dream, too! I’ve learned this trick the hard way—after many late-night dishwashing marathons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Marry Me Chicken Orzo, recipe, cooking, food
