Prepare to fall head over heels for this creamy, dreamy chicken orzo! Succulent chicken and tender orzo swim in a silky, irresistible sauce, infused with the aromatic goodness of sun-dried tomatoes, garlic, and fresh basil. It's so delicious, you'll understand why it's called "Marry Me" Chicken Orzo!
grated
from the sun-dried tomato jar
Finely dice the onion and chop the chicken breasts into bite-sized chunks. Slice the sun-dried tomatoes and crush the garlic cloves. Set everything aside.
Add 0.5 tbsp of oil from the sun-dried tomato jar to a deep pan or saucepan. Add the diced onion and crushed garlic and cook for a few minutes until softened. Then, add the chopped chicken and cook for approximately 10 minutes until it is cooked through.
Add the sliced sun-dried tomatoes, dried oregano, dried thyme, red pesto, and a pinch of salt and black pepper to the pan. Stir to coat all the ingredients, then pour in 540ml of the chicken stock. Stir again and bring the mixture to a boil.
Tip in the orzo and reduce the heat to a simmer. Cook for approximately 7 minutes, by which point most of the liquid should have been absorbed. If the mixture is not quite watery-looking, add the remaining chicken stock and some additional water if needed. The orzo will continue to soak up liquid even once off the heat.
Stir in the single cream, then continue to cook for a further 3 minutes or until the orzo is fully cooked and most of the liquid has been absorbed. Stir through some torn fresh basil.
Divide the chicken orzo between three bowls and top with extra chopped fresh basil and grated Parmesan cheese, if desired.
For an extra depth of flavour, let the chicken marinate in a little olive oil, salt, pepper, and a pinch of dried herbs for at least 30 minutes before cooking.
If you prefer a richer sauce, you can substitute a portion of the chicken stock with white wine, allowing it to reduce before adding the remaining stock.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the hob or in the microwave, adding a splash of stock or water if the orzo has absorbed too much liquid.