Viral Marry Me Chicken Orzo: The Perfect One Pan Recipe

That viral marry me chicken everyone’s losing their minds over? Yeah, we made it better. Swapped the plain chicken breast for a complete dinner situation with orzo that cooks right in the same creamy, garlicky, sun-dried tomato sauce that started this whole proposal trend.

Here’s what makes it so incredible: You sear chicken (thighs work even better than breasts), then build this ridiculously good cream sauce with sun-dried tomatoes and enough garlic to slay. The orzo goes in raw and soaks up all that flavor while it cooks – no extra pot, no draining pasta, just pure one-pan genius that tastes like you know what you’re doing in the kitchen.

The whole thing takes 35 minutes and costs about what you’d spend on takeout, except this actually tastes like that pasta dish you’d drop $30 on.. The kind of dinner that has people asking for the recipe before they’re done eating. Fair warning: the leftovers are even better the next day, but good luck having any.

Looking for more reliable weeknight wins? Start with our Chicken Recipes – from fast skillet dinners to cozy one-pan classics.

🔪 Ingredients for Marry Me Chicken Orzo

Chicken

Boneless skinless chicken thighs or breasts: Thighs stay juicier; breasts work if you pull them early.
Kosher salt & black pepper: Season generously – cream sauces need proper seasoning.
Italian seasoning: Brings the Tuscan vibe without overpowering.
Paprika: Adds warmth and color, not smoke.

Orzo & Sauce Base

Olive oil: For searing and flavor.
Butter: Rounds out the sauce and carries flavor.
Garlic: Fresh only — this is a garlic-forward dish.
Sun-dried tomatoes in oil: Use the oil-packed kind for depth.
Tomato paste: Cook it until brick-red to avoid metallic flavor.
Dry orzo pasta: Acts like a sponge for the sauce.
Chicken broth: Low sodium gives you control.

Creamy Finish

Heavy cream: Creates the signature silky sauce.
Freshly grated parmesan: Pre-shredded won’t melt properly.
Crushed red pepper flakes (optional): Mild heat, totally optional.
Fresh basil: Stirred in and sprinkled on top.

Equipment

Large deep skillet or braiser (12-inch cast iron works best)
Wooden spoon or spatula
Measuring cups
Microplane or fine grater (for the cheese)
Lid for the skillet (helps control simmer)

Sun-dried tomatoes in oil aren’t optional flair if you want real flavor in this sauce – they’re seasoning. That oil carries concentrated tomato flavor that gives this dish its backbone. This seasoning profile pulls from classic Tuscan Chicken — garlic, herbs, and sun-dried tomatoes doing the heavy lifting.

📝 How to make One-Pan Marry Me Chicken Orzo (step-by-step)

Season the chicken. Coat evenly with salt, pepper, Italian seasoning, and paprika.
Sear until golden. Heat olive oil in a large deep skillet over medium-high heat. Cook chicken until golden and just cooked through. Remove to a plate.
Build the flavor base. Add butter to the pan. Scrape up the browned bits. Add garlic and cook briefly until fragrant.
Concentrate the sauce. Stir in sun-dried tomatoes and tomato paste. Cook until the paste darkens and smells slightly sweet.
Toast the orzo. Add orzo and stir until fully coated in the tomato-butter mixture.
Simmer. Pour in chicken broth and bring to a gentle simmer. Stir occasionally so the orzo cooks evenly.
Make it creamy. Lower heat. Stir in cream, parmesan, red pepper flakes, and basil.
Finish together. Nestle the chicken back into the pan and warm gently until the sauce is smooth and glossy.
Rest before serving. Let it sit for a few minutes so the sauce tightens naturally.

Close-up of cooked orzo pasta mixed with pieces of chicken, sun-dried tomatoes, basil, and grated cheese on top.

🔄 Substitutions & Variations

Add spinach at the end for balance.
Swap orzo for small pasta like ditalini (watch liquid).
Prefer pork? Try the same sauce with Tuscan Pork Chops – sear first, finish gently.

💡 Meat Nerd Tips

Don’t rush the tomato paste — color equals depth.
Keep heat low once cream goes in to avoid breaking.
Loosen leftovers with warm broth, not cold cream.
If you love this flavor profile but want a more traditional noodle dish, our Marry Me Chicken Pasta uses the same creamy, sun-dried tomato backbone with a classic pasta finish.

A skillet and plates of creamy marry me chicken orzo with chicken, spinach, and sun-dried tomatoes, garnished with grated cheese and basil, next to glasses of water and a block of cheese.

🍽️ What to Serve With Marry Me Chicken Orzo

Crisp green salad with a simple vinaigrette
Roasted broccolini, green beans, or asparagus
Crusty bread or garlic toast for the sauce

🧊 Leftovers & Reheating

Store refrigerated up to 3 days.
Reheat gently on the stovetop or microwave with added broth.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

This marry me chicken orzo delivers on the viral hype with tender chicken, sun-dried tomatoes, and orzo swimming in the most ridiculously good garlic parmesan cream sauce. One skillet, 35 minutes, and every bite tastes like you spent hours in the kitchen. The kind of dinner that has everyone fighting over who gets to scrape the pan.

Cook ModePrevent your screen from going to sleep

Season the chicken on both sides with salt, pepper, Italian seasoning, and paprika.
Heat olive oil in a large skillet or deep pan over medium heat and sear the chicken until golden and cooked through, then remove to a plate and keep warm.
Add the butter to the same pan and melt, scraping up any browned bits.
Stir in the garlic and cook briefly until fragrant, then add the sun-dried tomatoes and tomato paste and cook until the paste deepens in color, about a minute longer
Stir in the orzo and toss to coat it in the tomato paste mixture.
Pour in the chicken broth and bring to a gentle simmer, stirring occasionally so the orzo does not stick.
Reduce heat to medium-low and cook until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream.
Nestle the chicken back into the pan along with parmesan cheese, crushed red pepper flakes, and basil and cook until the sauce is creamy and smooth.
Remove from heat and let rest briefly before serving.
Finish with fresh basil or parsley and extra parmesan if desired.

Use sun-dried tomatoes packed in oil, not dry-packed. The oil adds depth and acts as seasoning for the sauce.
Chicken thighs stay juicier, but breasts work if you remove them as soon as they’re cooked through.
Do not rush the tomato paste step – cook it until brick-red to remove raw flavor and build richness.
Orzo cooks directly in the sauce, absorbing flavor and naturally thickening it. Stir occasionally to prevent sticking.
Lower the heat before adding cream to prevent the sauce from breaking.
If the sauce tightens too much, loosen it with warm chicken broth, not cold cream.
Freshly grated Parmesan melts smoothly; pre-shredded cheese can make the sauce grainy.
This dish thickens as it rests – let it sit 3–5 minutes before serving for the best texture.

Course: dinner, Main Course

Cuisine: American, Italian, Mediterranean

A wooden spoon lifts a serving of creamy marry me chicken orzo with basil, sun-dried tomatoes, and chicken from a skillet.

❓ Marry Me Chicken Orzo FAQs

What is marry me chicken orzo?

Marry me chicken orzo is a one-pan dish made with seared chicken, orzo pasta, sun-dried tomatoes, cream, and parmesan cooked together in a rich sauce.

Why is it called marry me chicken?

Social media…. The name comes from the rich, crowd-pleasing cream sauce that people jokingly say is “proposal-worthy.”

Can I make marry me chicken orzo ahead of time?

Yes. It reheats well with a splash of broth to loosen the sauce.

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier. If using breasts, remove them as soon as they’re cooked.

Is marry me chicken orzo spicy?

No. It’s mild. Red pepper flakes are optional and easy to adjust.

Can I freeze marry me chicken orzo?

Freezing isn’t recommended – cream sauces can separate, and orzo softens too much.

Why does orzo work better than pasta in this recipe?

Orzo cooks in the sauce, absorbs flavor, and thickens it naturally – pasta doesn’t.