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–+ servings
Marry me chicken and orzo skillet with golden chicken thighs in creamy sauce garnished with fresh basil

Marry Me Chicken Orzo Skillet

40aprons.com/marry-me-chicken-orzo/
This dreamy one-pan marry me chicken orzo recipe combines golden, crispy-skinned chicken thighs with tender orzo pasta in a rich, sun-dried tomato cream sauce that's guaranteed to win hearts and rings.
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Recipe Makes (Approximate): 4

Equipment

  • Large oven-safe skillet 10-12 inch cast iron or stainless steel
  • instant read thermometer

Ingredients

For the Chicken and Base

  • 4 to 6 bone-in skin-on chicken thighs
  • salt and black pepper (to taste)
  • 1 tablespoon neutral oil (like avocado or canola)
  • 3 cloves garlic (minced)
  • ½ teaspoon crushed red pepper flakes (or to taste)

For the Orzo and Sauce

  • ½ cup julienned or chopped sun-dried tomatoes (oil-packed, drained)
  • ½ cup white wine (or more chicken broth)
  • 2 ½ cups chicken broth (plus more as needed)
  • 1 ½ cups orzo (dry)
  • ¾ cup heavy cream
  • ½ cup grated Parmesan cheese

Optional Garnish

  • Chopped fresh basil
  • Extra Parmesan cheese

Instructions

Prep the Chicken

  • Preheat oven to 400°F. Pat 4 to 6 bone-in, skin-on chicken thighs dry and season generously with salt and black pepper on both sides.
  • Heat 1 tablespoon neutral oil in large oven-safe skillet over medium heat. Place chicken thighs skin-side down and cook undisturbed 5 to 6 minutes until golden and crispy.
  • Flip chicken and cook 2 to 3 minutes more. Transfer to plate and set aside.

Make the Sauce

  • Add 3 cloves minced garlic and ½ teaspoon crushed red pepper flakes to same skillet. Sauté 30 seconds until fragrant.
  • Add ½ cup chopped sun-dried tomatoes and ½ cup white wine. Scrape up browned bits and let reduce 1 to 2 minutes.
  • Stir in 2½ cups chicken broth and bring to simmer.

Cook the Orzo

  • Add 1½ cups dry orzo and bring to gentle boil. Remove from heat.
  • Nestle chicken thighs into orzo mixture skin-side up.
  • Transfer skillet to oven and bake 15 to 20 minutes until chicken reaches 175°F internal temperature and orzo is tender.

Finish and Serve

  • Remove chicken and set aside. Stir ¾ cup heavy cream and ½ cup grated Parmesan cheese into orzo until melted and creamy.
  • Taste and season with salt and black pepper as needed. Return chicken to skillet.
  • Serve immediately, garnished with chopped fresh basil and extra Parmesan cheese if desired.

Recipe Notes

Make it Lighter: Substitute half-and-half for the heavy cream and use only ¼ cup Parmesan for a slightly lighter version that's still incredibly creamy.
Protein Swaps: Boneless chicken thighs work great (reduce cooking time by 5 minutes), or try bone-in chicken breasts (increase cooking time by 5-10 minutes).
Vegetable Additions: Throw in a handful of fresh spinach or baby kale during the last few minutes of cooking for extra nutrition and color.
Wine Substitutes: If you don't have white wine, use an extra ½ cup chicken broth with 1 tablespoon lemon juice for brightness.
Storage and Reheating: Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.

Nutrition Information (Approximate)

Calories: 848calProtein: 37gFat: 48gSaturated Fat: 19gTrans Fat: 0.1gCholesterol: 206mgSodium: 896mgPotassium: 549mgTotal Carbs: 47gFiber: 2gSugar: 4gNet Carbs: 45gVitamin A: 954IUVitamin C: 1mgCalcium: 177mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/marry-me-chicken-orzo/