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This Marry Me Chicken Orzo is the perfect one-pan dinner idea, ready in under 30 minutes. Tender chicken breast is served with gluten free orzo, cooked in a creamy sun-dried tomato, garlic and parmesan sauce. Perfect for serving up for your next date night!
Why choose THIS Marry Me Chicken Orzo recipe?
- Glowing Reviews: I originally posted this recipe on my Instagram account and SO many of you loved it. In the words of one reviewer: “It was such a restaurant quality dinner. Such a treat.”
- Big Flavours: A rich, creamy sauce with all the flavours of garlic, parmesan and sun-dried tomatoes. Not a dish for those who like bland food.
- 30 Minute Meal: The perfect family dinner for busy weeknights.
- One Pot = Less Washing Up. Need I say more?
This Marry Me Chicken with Orzo is set to become your new favourite, one-pan meal, made totally coeliac-friendly using gluten free orzo.
Chicken breasts are dredged in cornflour so they go gorgeously golden brown when fried, and then served with a creamy, gluten free sauce and orzo pasta.
The Marry Me sauce is made of sun-dried tomatoes, cream, parmesan, spinach and basil, with lots of garlic. It’s said to be so good, it’ll make the person eating it want to marry you!
If you love my Marry Me Chickpeas or my Creamy Tuscan Chicken, then this Marry Me Chicken Orzo recipe will be right up your street!
And I’ve even got a gluten free orzo guide to help you source this pasta, as well as a delicious Cajun Chicken Orzo recipe for you to try next!
Don’t just take my word for it…
Joanne tried this recipe from my original Instagram post and said: “OMG Sarah, I made your Marry Me Chicken tonight!! Absolutely sensational!”
Table of Contents
Ingredients
There’s a printable recipe card for this Marry Me Chicken Orzo recipe below. But for the shopping list here are the main ingredients you’ll need:
- Chicken Breasts: Use whole fillets and butterfly them, or you could use mini chicken fillets instead to save time.
- Gluten Free Orzo: I used the Tesco Free From Orzo but you can find some other brands in my gluten free orzo guide too.
- Cornflour: Or cornstarch in the US.
- Sun-Dried Tomatoes: You want the jarred type in oil, as we use some of the oil too.
- Double Cream: Or heavy cream in the US. For a lighter version I sometimes use low fat cream cheese instead, this works just as well.
- Chicken Stock: Always ensure you use a gluten free stock cube like Knorr, or make your own homemade chicken stock.
- Herbs and Spices: This recipe uses paprika, oregano and garlic paste.
- Lemon
- Spinach Leaves
- Parmesan Cheese: Or other hard cheese, like Gran Padano.
- Fresh Basil
How to Make Marry Me Chicken Orzo
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this Marry Me Chicken Orzo recipe is.
Cut the chicken breasts in half long-ways so you have two, thinner chicken breast steaks.
Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in. Roughly chop the sun-dried tomatoes.
Add a little of the oil from the sun-dried tomatoes into a large frying pan and place on a medium heat.
Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan onto a plate and cover with foil.
Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic and oregano.
Fry for one minute, stirring well, then add the gluten free orzo, chicken stock and lemon juice.
Mix everything together well, bring to the boil then turn down to a low simmer. Place a lid on the pan and simmer for 10 minutes until the orzo is tender.
Stir the orzo once or twice during this time to ensure it doesn’t stick. If the liquid absorbs too quickly, add a splash of water.
Once the orzo is cooked, remove the lid and stir in the spinach, parmesan cheese and double cream.
Stir through the torn basil. I sometimes let it sit with the heat off for a couple of minutes just to absorb all those delicious flavours before serving.
To serve this Marry Me Chicken with Orzo, I like to cut the chicken breasts into chunks and lay it on top of the creamy orzo. That way you get all the textures in one mouthful!
Storing and Freezing Instructions
TO STORE: Any leftovers of this Marry Me Chicken Orzo can be kept in a tub in the fridge for 1-2 days, and reheated (or eaten cold!). Orzo can absorb a lot of liquid and go a bit stodgy when kept though, so I’d always recommend this dish is best eaten fresh. If you do reheat it, add a splash of water to stop it drying out too much.
TO FREEZE: Again, this orzo dish is best fresh. You can freeze and reheat any leftovers to avoid waste, but the texture may not be the same. Gluten free pasta doesn’t tend to freeze too well.
Frequently Asked Questions
Here are some FAQs about this Marry Me Chicken Orzo recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I used the new Tesco Free From Orzo in this recipe, but you can find suggestions of some other brands to try in my gluten free orzo guide.
This recipe is an easy one-pan meal, meaning you can serve it on its own without creating anymore washing up! However, if you want some extra sides, I highly recommend my gluten free garlic bread, or some gluten free doughballs to mop up all the delicious, leftover sauce.
Have you tried this recipe?
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Marry Me Chicken Orzo Recipe
Equipment
Ingredients
- 2 chicken breasts
- 2 tbsp cornflour
- 1 tsp paprika
- 100 g sun-dried tomatoes, (roughly chopped. Reserve some of the oil from the jar for cooking with)
- 1 tbsp dried oregano
- 3 tsp garlic paste
- 150 g gluten free orzo, (I use the Tesco Free From Orzo)
- 75 ml double cream
- 350 ml gluten free chicken stock, (I use a Knorr chicken stock pot as these are gluten free)
- Juice of 1 lemon
- 50 g spinach leaves
- 50 g grated parmesan cheese
- Handful torn basil leaves
Instructions
- Cut the chicken breasts in half long-ways so you have two, thinner chicken breast steaks.
- Mix the cornflour and paprika on a large plate, then coat the chicken, being sure to press the mixture in so the meat is completely covered on both sides.
- Add a little of the oil from the sun-dried tomatoes into a large frying pan and place on a medium heat. Once hot, add the chicken breasts, and fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan onto a plate and cover with foil to keep them warm.
- Place the pan back on the heat, adding a little more of the oil if it has gone dry. Add the sun-dried tomatoes, garlic and oregano. Fry for 1 min, stirring well, then add the gluten free orzo, chicken stock and lemon juice.
- Mix everything together well, bring to the boil then turn down to a low simmer. Place a lid on the pan and simmer for 10 minutes until the orzo is tender, stirring once or twice during this time to ensure it doesn’t stick. If the liquid absorbs too quickly, add a splash of water.
- Once the orzo is cooked, remove the lid and stir in the spinach, parmesan cheese and double cream. Stir through the torn basil just before serving into bowls, with the chicken on top.
Notes
- Storing and Freezing: I do recommend eating this recipe fresh as orzo can dry out a little when refrigerated and/or reheated. When reheating any leftovers I recommend adding a splash of water before microwaving.
- Step-by-Step Photos: Check out the blog post above for photos showing you each step of this recipe. Sometimes I find a visual guide helps!
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Marry Me Chicken Orzo!
Nutrition
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I adore this recipe and make it most weeks now! If you love it as much as I do, please consider leaving a review to let others know too? It helps support my blog so much. Thank you! xx
Delicious! Thanks Sarah
Yay! So glad you enjoyed it xx
Any substitute for cream? Dairy free?
I haven’t tried this dairy free before – I’ve seen some dairy free creams out there if there is a DF alternative, I think Elmlea do one? Failing that a dairy free cream cheese should also work.
When you say cut in half long ways do you mean down the centre or through the middle as if I was going to butterfly the breasts? Making this later, looks good
Through the middle, as if you’re going to butterfly it 🙂
Made for first time tonight… delicious and so easy to make
I’m so glad you enjoyed it! xx
Love this easy to make dish. It’s so tasty. It’s become a much loved favourite dish in our home. Thanks so much Sarah.