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Marry Me Chicken Orzo One Pot Recipe That Will Steal Your Heart

Marry Me Chicken Orzo One Pot Recipe That Will Steal Your Heart - Featured Image
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Learn how to make delicious marry me chicken orzo one pot. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 boneless, skinless chicken thighs (you can use breasts if you prefer, but thighs stay juicier)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth (or homemade broth if you have it, Mama Lu swore by her stock)
  • 1 cup heavy cream (substitute with half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese (freshly grated if possible)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Optional: a pinch of red pepper flakes for a little heat

When I’m cooking at home, I often don’t reach for precise measurements—Mama Lu’s way was always to trust your senses. But for those new to this dish, these amounts will help you find that perfect balance between creamy and savory. If you want to add a Southern twist, a splash of buttermilk in place of some cream adds a lovely tang.

Instructions

  1. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken thighs. Season them generously with salt, pepper, smoked paprika, oregano, and thyme.
  2. Cook the chicken for about 4-5 minutes per side until golden brown but not fully cooked through. Remove the chicken and set it aside on a plate. This step seals in the juices and builds flavor—Mama Lu always reminded me, “Brown your meat, don’t stew it.”
  3. In the same pot, reduce the heat to medium and add the chopped onion. Let it soften for 3-4 minutes, stirring occasionally, until translucent and fragrant.
  4. Add the minced garlic and cook for another 30 seconds—don’t let it burn! The aroma will fill your kitchen with that familiar, comforting scent that always makes me think of home.
  5. Pour in the orzo and stir to coat it evenly in the oil and aromatics. Toast the orzo for about one minute; this adds a subtle nuttiness that’s easy to overlook but makes a big difference.
  6. Slowly pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Nestle the chicken thighs back into the pot, making sure they’re partially submerged in the liquid.
  7. Bring everything to a gentle simmer, then cover and let cook for 12-15 minutes, or until the orzo is tender and the chicken is fully cooked (internal temperature should reach 165°F). Stir halfway through to prevent sticking and check the liquid level.
  8. Once the orzo is tender and the chicken is cooked through, lower the heat and stir in the heavy cream and Parmesan cheese. Let it simmer uncovered for another 2-3 minutes until the sauce thickens slightly and coats the orzo beautifully.
  9. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
  10. Remove from heat, sprinkle with fresh parsley, and serve warm. I like to imagine Mama Lu smiling from her porch swing, nodding approvingly as this dish fills our kitchen with its rich, warm fragrance.

Find it online: https://claracooking.com/marry-me-chicken-orzo-one-pot/