Some recipes earn a permanent spot in the dinner rotation, and this is definitely one of them. Rich, creamy, and packed with flavor, this One Pan Marry Me Chicken delivers everything you love about the classic recipe with one simple twist—the orzo cooks right in the pan, soaking up every bit of the savory chicken stock, sun-dried tomatoes, garlic, and Italian herbs. The result is a complete meal that’s comforting, satisfying, and unbelievably delicious.

Even better? Everything comes together in one pan and in less than 30 minutes, making it the perfect solution for busy weeknights when you want a homemade dinner without spending hours in the kitchen. Finished with fresh spinach and plenty of Parmesan, it’s the kind of meal that feels restaurant-worthy while using simple pantry staples.

Whether you’re cooking for your family or hosting friends for a casual dinner, this is one recipe you’ll find yourself reaching for again and again.

This recipe is the very first installment in my Dinner in Less Than 30 series—a collection of quick, flavorful meals designed to make weeknight cooking something you’ll actually look forward to.

WHAT YOU’LL NEED

• CHICKEN: I like using boneless, skinless chicken thighs for this recipe because they stay incredibly tender and flavorful. If you prefer chicken breasts, they’ll work beautifully too—just be careful not to overcook them.
• SUN-DRIED TOMATOES: Sun-dried tomatoes add a concentrated sweetness and rich tomato flavor that gives this dish its signature “Marry Me” taste. I prefer the julienne-cut tomatoes packed in oil since they’re ready to use and the flavored oil adds even more depth to the pan.
• GARLIC: Fresh garlic is a must here. As it sautés with the tomatoes and seasonings, it creates the aromatic base that makes the whole kitchen smell amazing.
• MY SUNDAY GRAVY ITALIAN SEASONING: This is the seasoning blend I reach for whenever I want authentic Italian flavor without measuring a dozen different herbs. It combines the classic herbs and aromatics that bring this entire dish together in one simple step.
• PAPRIKA: Paprika adds beautiful color and a subtle warmth to the sauce without making it spicy. It also enhances the golden color of the chicken as it cooks.
• ORZO & CHICKEN STOCK: One of my favorite things about this recipe is that the orzo cooks directly in the pan with the chicken stock. It absorbs every bit of flavor from the chicken, garlic, herbs, and tomatoes while creating a creamy texture—without needing to cook pasta separately.
• HEAVY CREAM: Heavy cream transforms everything into a rich, silky sauce that coats every piece of chicken and every bite of orzo. If you’re looking for a dairy-free option, full-fat coconut cream works surprisingly well.
• FRESH BABY SPINACH: Fresh baby spinach wilts in just a minute or two and adds a pop of color along with a little freshness that balances the richness of the sauce.
• GRATED PARMIGIANO REGGIANO: Freshly grated Parmesan melts beautifully into the sauce, giving it that creamy, savory finish. I always recommend grating your own from a block if possible—the flavor and texture are worth it.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Heat olive oil in a deep skillet over medium high heat. Add the chicken and season with salt and pepper. Cook to a golden color, about 4-5 minutes.

Step 2: Add the sun-dried tomatoes, garlic, paprika and my Sunday Gravy Italian Seasoning (Don’t have it yet? A good-quality Italian seasoning is a great substitute). Sauté for about 3 minutes until fragrant.

Step 3 : Add the orzo and the chicken stock, cover, and simmer over medium heat for 12 minutes. Stir every couple minutes to prevent sticking.

Step 4 : Once the orzo is cooked through, add the cream, and spinach and stir for about 2 minutes until the spinach is wilted.

Step 5: Add the grated parmesan, and stir to incorporate until melted and creamy.

Bakers Tip 💛: Freshly grate your Parmesan whenever possible.  Pre-shredded cheeses contain anti-caking agents that don’t melt nearly as smoothly. Taking an extra minute to grate it yourself makes the sauce noticeably creamier.

🍷 WINE PAIRING:

Chardonnay is my first choice, especially one that’s lightly oaked. The creamy texture complements the Parmesan and sauce beautifully, while its bright acidity balances the richness of the dish. Look for a Chardonnay with notes of apple, pear, vanilla, and a touch of citrus.

⏱ Dinner in Less Than 30 – Episode 1
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
One Pan • Family Friendly • Weeknight Favorite