Marry Me Chicken Orzo (Dump-and-Bake) Recipe
Marry Me Chicken Orzo is a delicious and comforting one-pan baked dish featuring tender chicken thighs baked with sun-dried tomatoes, flavorful spices, creamy Parmesan, and baby spinach layered atop orzo pasta. This dump-and-bake recipe is easy to prepare, requiring minimal hands-on time and delivering a rich, savory meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken thighs (or breasts), cut into 1-inch, bite-size pieces
- ⅓ cup sun-dried tomatoes in oil, roughly chopped (plus 1 tablespoon of the oil)
- 1 tablespoon tomato paste
- 1 teaspoon granulated garlic
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
Pasta and Liquids
- 1 ½ cups orzo (dry, uncooked)
- 3 cups low-sodium chicken broth
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese
Greens (Optional)
- 2 cups baby spinach (optional, stir in at end)
Instructions
- Preheat And Prep: Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray to prevent sticking and ensure easy cleanup.
- Assemble Chicken Mix: In the baking dish, add the chicken pieces, 1 tablespoon of the sun-dried tomato oil, and the tomato paste. Sprinkle the granulated garlic, dried thyme, smoked paprika, half of the kosher salt (½ teaspoon), and black pepper over the chicken. Toss everything together to coat the chicken evenly with the oil, spices, and tomato paste, then spread the chicken evenly across the bottom of the pan.
- Add Orzo and Broth: Layer the chopped sun-dried tomatoes on top of the chicken mixture, then evenly spread the dry orzo over the top. Sprinkle the remaining ½ teaspoon kosher salt over the orzo, then carefully pour the 3 cups of low-sodium chicken broth evenly across the orzo. Avoid stirring to keep the layers intact.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 30 minutes. The chicken should be cooked through, and the orzo should be just tender but slightly undercooked.
- Add Cream and Cheese: Remove the foil carefully. Stir in the heavy cream, grated Parmesan cheese, and baby spinach (if using) thoroughly until combined.
- Bake Uncovered: Return the dish uncovered to the oven and bake for an additional 5 to 10 minutes to allow the sauce to thicken and the spinach to wilt.
- Rest and Serve: Remove from oven and let the dish rest for 5 to 10 minutes to allow it to thicken further. Taste and adjust seasoning if needed. Serve warm, optionally garnished with extra Parmesan cheese.
Notes
- Using chicken thighs adds more flavor and moisture, but breasts work well too.
- Do not stir the orzo and broth before baking to ensure proper layering and cooking texture.
- Baby spinach is optional but adds freshness and color; you can substitute with kale or omit for a simpler dish.
- Letting the dish rest after baking helps thicken the sauce for a creamier consistency.
- For a dairy-free option, substitute heavy cream and Parmesan with coconut cream and nutritional yeast.
