Marry Me Chicken Orzo (Dump-and-Bake!) Recipe
Marry Me Chicken Orzo is a comforting dump-and-bake casserole featuring tender chicken thighs baked with orzo pasta, sun-dried tomatoes, and a creamy Parmesan sauce. This easy all-in-one dish combines savory spices and a touch of creaminess, perfect for a weeknight dinner with minimal prep and cleanup.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Seasonings
- 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
- 1 tablespoon oil from sun-dried tomatoes
- 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 Liquid
- 1 ½ cups dry uncooked orzo
- 3 cups low-sodium chicken broth
Finishing Ingredients
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 cups baby spinach (optional)
Instructions
- Preheat And Prep: Preheat the oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish with oil or cooking spray to prevent sticking and to prepare the dish for baking.
- Assemble Chicken Mixture: Place the cut chicken pieces in the baking dish. Add 1 tablespoon of the oil from the sun-dried tomatoes and the tomato paste. Sprinkle the granulated garlic, dried thyme, smoked paprika, ½ teaspoon of kosher salt, and black pepper over the chicken. Toss everything gently to coat the chicken evenly with the oil, spices, and tomato paste. Spread the coated chicken into an even layer at the bottom of the dish.
- Add Sun-Dried Tomatoes and Orzo: Layer the chopped sun-dried tomatoes evenly over the chicken. Next, spread the dry orzo in an even layer on top. Sprinkle the remaining ½ teaspoon of kosher salt over the orzo. Do not stir the layers once assembled.
- Add Broth and Cover: Pour the 3 cups of low-sodium chicken broth evenly over the orzo, ensuring it covers the pasta. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake Covered: Bake the dish in the preheated oven for 30 minutes, until the chicken is cooked through and the orzo is just barely tender but still slightly underdone.
- Stir in Creamy Ingredients: Carefully remove the foil. Add the heavy cream, grated Parmesan cheese, and baby spinach (if using) to the dish. Stir well to combine all ingredients evenly.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 5-10 minutes to finish cooking the orzo and wilt the spinach, allowing the sauce to thicken.
- Rest and Serve: Remove from the oven and let the dish rest for 5-10 minutes to thicken further. Taste and adjust seasoning as needed. Serve warm, garnished with extra Parmesan cheese if desired.
Notes
- Use chicken thighs for juicier results, but chicken breasts work fine.
- Do not stir the orzo and broth before baking to allow proper absorption during cooking.
- Baby spinach is optional but adds color and nutrition.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- This dish reheats well and can be made ahead and baked before serving.
