If you have spent any time scrolling through social media lately, you have likely seen the “Marry Me” flavour profile popping up everywhere. It is rich, creamy, slightly tangy from the sun-dried tomatoes, and just enough garlicky goodness to make it memorable.
I decided to take that iconic flavour combination and turn it into a one-pan orzo dish. It is the perfect midweek meal—it saves on the washing up, it comes together in under 30 minutes, and it is genuinely comforting.
What You Will Need
This recipe uses simple, accessible ingredients that you might already have in your pantry or fridge.
650g chicken breast: Skinless and boneless, chopped into bite-sized pieces.
1 tbsp olive oil: Use the oil from your sun-dried tomato jar for an extra boost of flavour.
3 garlic cloves: Peeled and crushed.
170g sun-dried tomatoes: Make sure they are in oil and well-drained.
1 tsp oregano: For that classic Italian herb note.
2 tsp paprika: Adds a lovely depth and warmth.
250g orzo: This tiny pasta is brilliant for soaking up all the creamy sauce.
650ml hot chicken stock: Keep it hot so the orzo cooks evenly.
150ml double cream: This makes the sauce luxurious.
50g parmesan: Grated finely to stir in at the end.
120g spinach: Fresh leaves to wilt in right before serving.
Freshly ground black pepper: To taste.
How to Make It
1 Brown the chicken: Grab a large, deep frying pan and heat your oil over a medium setting. Once hot, add the chicken pieces. Give them about 5 minutes, stirring occasionally, until they have a nice bit of colour on all sides.
2 Build the base: Turn the heat down a little. Toss in the crushed garlic, sun-dried tomatoes, oregano, and paprika. You just want to stir this for 3 to 5 minutes until the garlic is soft and fragrant.
3 Simmer: Add your orzo, the hot chicken stock, and a good grind of black pepper. Stir it all together, pop a lid on the pan, and let it cook for about 10 minutes. Keep an eye on it and give it an occasional stir until the orzo is almost cooked through.
4 Make it creamy: Turn the heat down to the lowest setting. Add your spinach and the double cream. Stir well for a minute or two until the spinach has wilted down and everything is heated through. Just double-check that your chicken is cooked through at this stage.
5 The finish: Turn off the heat completely and stir in that lovely grated parmesan. It will melt into the sauce, making it perfectly glossy.
Serve it up immediately while it is piping hot. It is quite a rich dish, so it pairs beautifully with a simple side salad if you want to balance things out.
Let me know in the comments if you give this one a go, or if you have any secret ingredients you like to add to your pasta dishes.
LCChaosandhome 