Marry Me Chicken Orzo One Pot is a delicious one pot version of the iconic Mary Me Chicken. This quick and easy one pot version is ready in just 25 minutes and only uses one pan… but it’s just as delicious as the original!
Marry Me Chicken – in one pot!
Love easy one pot recipes? Love Marry Me Chicken? Then you are going to LOVE this Marry Me Chicken Orzo One Pot!
It features all the delicious flavours you’d expect from Marry Me Chicken – like garlic, sundried tomatoes, cream and parmesan – but in a deliciously easy one pot format, with orzo pasta and spinach.
Better still it’s ready in in just 25 minutes!
How to make Marry Me Chicken Orzo One Pot
This Marry Me Chicken Orzo One Pot is so easy to make!
All you need to do is fry diced chicken in a hot pan until browned, then remove to a plate. Next add garlic, chicken stock, tomato puree, orzo, sundried tomatoes and oregano to the same pan. Cover and simmer for 10 minutes.
Return the chicken to the pan, along with the cream, parmesan and spinach, and simmer for a further 3 minutes. Finally, stir in some basil and serve. Easy Peasy!
(Full recipe given in the recipe card below.)
What to serve with Marry Me Chicken Orzo One Pot
This Marry Me Chicken Orzo is a complete meal in it’s own right, so doesn’t need any accompaniments.
However, if you want to make this meal more substantial, you could serve it with some crusty bread or garlic bread.
You could also serve it with a simple side salad.
What to drink with Marry Me Chicken Orzo One Pot
This Chicken Orzo One Pot version, goes with exactly the same wines as the original Marry Me Chicken – lightly oaked Chardonnay, Chenin Blanc, White Rioja, White Bordeaux and Sauvignon Blanc.
A dry, fruity rosé would also work pretty well with this dish, but I would avoid red wines as red wine and cream do not go well together.
Love easy peasy chicken recipes?
Then check out these 5 delicious chicken dinners:
- Creamy Cajun Chicken Pasta
- Nando’s Portuguese Chicken and Rice [One Pan Recipe]
- Chicken and Chickpea Curry with Spinach
- Creamy Chicken Carbonara with Bacon
- Cajun Chicken Traybake
Nando’s One Pan Chicken and Rice
What to do with leftover Marry Me Chicken Orzo One Pot
Marry Me Chicken Orzo One Pot is definitely a dish that’s best served fresh. But if you do end up with leftovers, simple put them in a lidded container and place in the fridge, where they will keep for up to 3 days.
I recommend reheating in a saucepan, over a low heat. Add a little water and simmer with the lid on until the chicken is piping hot all the way through – roughly 3 minutes. Remove the lid and continue simmering until the sauce has reduced to your preferred consistency.
Alternatively, you can reheat Marry Me Chicken in a microwave. But do ensure it is piping hot before serving.
Can you freeze Marry Me Chicken Orzo One Pot?
No, this is not a dish that fares well in the freezer due to the cream sauce, which has a tendency to split when frozen.
If you like this recipe…
…you might also like:
- Easy Marry Me Chicken
- Chicken and Potato Traybake with Lemon and Garlic
- Easy Chicken Biryani
- Chicken and Prawn Fried Rice
Easy Chicken Biryani
Marry Me Chicken Orzo One Pot
Ingredients
- 1 chicken stock cube (I use Kallo Organic)
- 1 tablespoon tomato puree
- 650 ml boiling water
- 600 g chicken breast diced
- Salt and pepper to taste
- 1 tablespoon olive oil (or oil from the sundried tomatoes)
- 4 cloves garlic grated or crushed
- 250 g orzo (I use Napolina)
- 100 g sundried tomatoes in oil drained and sliced (See Note 1)
- 1 teaspoon dried oregano
- 100 g baby spinach
- 100 ml double cream
- 25 g parmesan grated (plus extra for serving)
- 1 tablespoon fresh basil chopped (plus extra for garnish)
To serve
- A side salad or green vegetable optional
Instructions
- Crumble the stock cube into a large measuring jug, add the tomato puree, then pour over the boiling water. Stir well, then set aside to use later.
- Season the diced chicken breasts with plenty of black pepper and a small amount of salt. (See Note 2.)
- Place the oil in a large frying pan, then place the pan over a high heat for 1 minute.
- Place the diced chicken in the hot pan and fry on high for 3 minutes, stirring regularly until browned on most sides. Remove to a plate. (See Note 3.)
- Turn the heat right down and return the frying pan to the heat. Wait 30 seconds to ensure the pan has cooled down or you will burn the garlic!
- Add the garlic to the pan and fry for 30 seconds, taking care not to burn the garlic.
- Add the chicken stock / tomato puree mixture, orzo, sundried tomatoes and oregano to the pan and stir to ensure everything is well combined. Turn the heat up to medium and allow the sauce to just start bubbling.
- Turn right down and cover with a lid. Cook for 10 minutes.
- Return the chicken and juices to the pan, and add the double cream, parmesan and spinach.
- Stir to ensure everything is well combined, then continue cooking for 3 minutes, by which time the sauce should be just gently bubbling and chicken should be cooked through.
- Stir in the basil and serve. Scatter with more basil for garnish.
Notes
- The 100g refers to the drained weight. Typically to get 100g sundried tomatoes you’ll need to buy a jar of sundried tomatoes in oil that weighs about 200g. The brand I use, is Polli.
- I recommend you only season very lightly with salt at this point as the stock cube will add a lot of salt to the dish. If you go to heavy with the salt at this point, you’ll end up with a very salty recipe.
- The chicken should not be fully cooked through at this point. The chicken will finish cooking at the end when it is added back into the pan. If you follow the instructions above the chicken should be perfectly cooked by the end, but if you are at all concerned, simply fish out the biggest piece and cut it in half. If there is no pink in the biggest piece you can be confident all of the smaller pieces will be fully cooked.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Jack Hay says
Hi Eb
Just downloaded this recipe, based on trying the recent delicious Marry Me Chicken. Having tried it the first time, we found the chicken breasts a little too much, even when split into two’s. Consequently I used chicken fillets as per this one-pot recipe, also added an onion and a pinch of chilli flakes to accompany the rather lonely garlic. I used two tablespoons of sundried tomato paste (for two), which worked very well.
I served with basmati rice. Really amazing meal and now a firm favourite.
The one-pot next!
Keep up all that good work. Your recipes fill at least half of my recipe book.
Kindest…
Jack
Eb Gargano says
Aw – yay, that is so great to hear! Thank you for such a lovely review 😀 and especially that last bit about ‘Your recipes fill at least half of my recipe book.’ That made my day!
Donna Mattila says
I love your recipes and admire your research and energy. Thank you for being the wonderful person you must be.
Eb Gargano says
Aw, that’s so lovely to hear – thank you for your kind words!