One-Pan Marry Me Chicken Orzo
This one-pan Marry Me Chicken Orzo is a quick pantry meal that involves barely any prep and can be throw together in just 10 minutes. It's the perfect weeknight meal that's full of cozy flavors.
Servings: 6 servings
Ingredients
- 16 oz dry orzo
- 2 cups chicken stock unsalted
- 2 cups heavy cream
- 4 cups loosely packed baby spinach leaves, torn or 8oz frozen box spinach thawed and drained
- 0.5 oz container fresh basil leaves stems removed
- 1-8 oz jar sun-dried tomatoes oil drained**
- 2 cups rotisserie chicken diced
- 5 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2/3 cup parmesan, grated or shredded plus extra for topping
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 casserole dish with non-stick spray.
- Add all the ingredients into the baking dish. Mix everything together so the ingredients are evenly distributed, working the spinach and basil down into the liquid and ingredients are in a flat layer. Sprinkle extra parmesan on top if desired.
- Bake uncovered in the oven for 35 minutes or until the orzo is tender (I will try a bite to ensure it's cooked through). Allow the orzo casserole to rest on the counter for 10 minutes to allow the juices to redistribute. Give everything a good mix and serve hot.
Notes
Save the oil from the sun-dried tomatoes for layer use in cooking. It's great for pan-frying chicken or veggies instead of unflavored olive oil.
If you don't enjoy the flavor of sun-dried tomatoes, you can swap them for 1 pint of cherry/grape tomatoes instead. Just leave them whole, similar to how I use them in my Tuscan Chicken Bake.
Nutrition
Serving: 1 serving | Calories: 496kcal | Carbohydrates: 51g | Protein: 22g | Fat: 17g