The name of this dish just tickles me. Seems silly, right? To even claim that food could prompt a marriage proposal. Except I’m like 95% sure that my husband decided he wanted to marry me over my shrimp and grits.
If not the shrimp and grits, then it was definitely the red velvet cupcakes.
I also once had a (very strange) stranger offer to marry “whoever” made the 7-layer dip he was eating that night. I looked around curiously then backed away slowly… That one just wasn’t for me.
What I’m saying is that, I see it, I guess. If someone surprised me with tender chicken breasts, swaddled in a creamy Parmesan-spiked sauce, laden with tender sun-dried tomatoes and plenty of fresh basil? I’d be on one knee for sure. Except ohhhh, I went and made it even better than my version that went viral on Pinterest a couple years back.
Swap chicken breasts for ultra-juicy chicken thighs with crispy, crunchy skin (My specialty!). Stir in orzo and extra, extra cream to make it a meal in just one pan. In fact, this version might be a flat-out threat to public safety.
Oh well. Might as well live on the edge. This edge is oh so worth it.
Why you’ll love this: Take all the classic flavors of Marry Me Chicken—parmesan, heavy cream, fresh basil, sun-dried tomatoes—and add tender orzo for a comforting, satisfying, rich one-pan dinner. Roast affordable bone-in, skin-on chicken thighs for crispy skin and tender meat.
Perfect for: Annoying boyfriends who take their sweet time; first dates if you’re like, really sure you like him; girls’ night, because your girls deserve all your love.
What you do: Sear chicken thighs, skin-side down, until it’s golden and crispy. Flip and cook a little longer, then transfer them to a plate. Add in your aromatics, then sun-dried tomatoes. Deglaze with white wine, reduce a little, then add in chicken broth and dry orzo. Nestle your chicken back in the pan, skin side up, and bake 15 minutes. Remove chicken, stir in cream, Parmesan, and basil.
The chicken: I really love and recommend bone-in, skin-on chicken thighs here, but boneless and skinless thighs or breasts could work. I would only sear skinless pieces about 3-4 minutes per side before roasting.
The sun-dried tomatoes: In the world of sun-dried tomatoes, you have a few options, and only one is the really right choice here. Options are: packed dried in a bag; packed in oil and dark; packed in oil and bright red. Opt for packed in oil and vibrant red color here, or you’ll end up with a much less stunning dish. My very favorite are from Cara Mia, and California Sun Dry works pretty well, too.
Storage: This dish makes great leftovers, although I recommend making it at the time of serving, if you’re having it as dinner or serving it to company (Wink, wink). Orzo absorbs liquid like crazy, so if you’re reheating it, you might want to stir some liquid, like chicken broth, into the orzo, a little at a time, as you reheat. I would also recommend separating out the chicken when reheating the orzo.
Creamy Marry Me Chicken & Orzo Skillet
Serves 4
Ingredients
4-6 bone-in, skin-on chicken thighs
Salt and black pepper, to taste
1 tbsp neutral oil (like avocado or canola)
3 cloves garlic, minced
½ tsp crushed red pepper flakes (or to taste)
½ cup julienned or chopped sun-dried tomatoes (oil-packed, drained)
½ cup white wine, or more chicken broth
2 1/2 cups chicken broth, plus more as needed
1 ½ cups orzo (dry)
¾ cup heavy cream
½ cup grated parmesan cheese
Optional garnish: chopped basil, extra parmesan
Preheat your oven to 400°F.
Sear the chicken: Start by patting the chicken thighs dry and seasoning them generously with salt and pepper on both sides. Heat 1 tablespoon of oil in a large oven-safe skillet over medium heat. Place the chicken thighs skin-side down and let them cook undisturbed for about 5–6 minutes, until they’re golden and crispy. Flip them over and cook for another 2–3 minutes. Once done, transfer them to a plate (they’ll finish cooking in the oven).
Deglaze & start the sauce: Toss in the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Add the chopped sun-dried tomatoes and pour in the white wine, using a spatula to scrape up those delicious browned bits from the bottom of the skillet. Bring it to a boil and let it reduce for a minute or two before stirring in the chicken broth.
Add the orzo: Mix in the dry orzo and bring the mixture to a gentle boil. Remove it from the heat and nestle the chicken thighs into the orzo mixture, skin side up.
Roast: Pop the skillet into the oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 175°F and the orzo is tender. If the orzo is still a bit firm, take the chicken out and continue cooking on the stovetop over low heat, adding more broth ¼ cup at a time if needed.
Finish up the sauce: First, take the skillet off the heat. Set the chicken aside for a moment. Now, stir in the heavy cream and parmesan until everything is nice and melted, creating a creamy texture. Give it a taste and add salt and pepper if you think it needs it. Then, bring the chicken back into the skillet.
Serve: Dish out the creamy orzo into bowls and place the chicken thighs on top. If you like, sprinkle some fresh basil and extra Parmesan for that finishing touch.
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