Marry Me Chicken Orzo (Dump-and-Bake)
Developed and tested by Robyn Conley Downs
on Jan 19, 2026 (last updated Mar 20, 2026) 
This marry me chicken orzo is creamy, cozy, and truly dump-and-bake. It’s made with chicken, sun-dried tomatoes, and orzo; all cooked right in the pan, with no pre-cooking, and no extra steps! The final result is rich, comforting, and weeknight-manageable, all in under 40 minutes.
5 star review
“The best thing I’ve ever eaten! My husband and kids requested I make it every week!!”
– K.B.
Chicken Orzo Casserole Is the Easiest Dump-and-Bake Dinner
Okaaaaaay, I’m pretty sure this shortcut version of classic marry me chicken is going to be your new dinner go-to. It’s got the same sun-dried tomato, garlic, thyme, creamy-parmesan situation, but created in a single baking dish instead of on the stovetop.
Now, I developed this recipe to be just about as simple as possible (as I do 😉). The chicken goes in raw, the orzo cooks right in the broth, and the whole thing bakes under foil so nothing dries out. It’s truly weeknight simple with the same “marry me chicken” flavor profile we all love (drawing serious inspo from my viral orzo chicken bake and my marry me chicken soup).
What makes this one work is the order in which everything cooks. The chicken gets coated directly in the tomato paste, sun-dried tomato oil, and spices so the flavor’s already there before anything cooks. Then the orzo sits on top and absorbs the broth as it bakes, which is why you don’t need to pre-cook anything or babysit a pan. When you stir in the cream and Parmesan at the end, it turns into that creamy, cohesive sauce without separating.
This is the dinner I make when I want something cozy and impressive but don’t have the patience for multiple steps. It’s weeknight-easy, but it’s also the kind of thing I’d bring to a friend or serve to company without thinking twice. Just be sure to let it rest for a few minutes before scooping and then be prepared for everyone to ask for seconds!
Welcome to My Kitchen – Let’s Make Marry Me Chicken Orzo!
Testing Tips from My Kitchen to Yours
- I’ve tested this one with both chicken thighs and breasts, and thighs are more forgiving if you’re even a few minutes late pulling it from the oven. Breasts work great too, but I don’t push them past just-done.
- Don’t skip the sun-dried tomato oil! That tablespoon does real work here, as it carries the flavor into the chicken before anything bakes and replaces the need for sautéing.
- I recommend letting this one rest 5–10 minutes before serving. The sauce tightens up as it sits, and the whole casserole goes from “scoopable” to “perfectly spoonable.”
Marry Me Chicken Orzo (Dump-and-Bake)
Ingredients
- 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 (plus 1 tablespoon of the oil)
- 1 tablespoon tomato paste
- 1 teaspoon granulated garlic
- 1 teaspoons dried thyme
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- ¼ teaspoon black pepper
- 1 ½ cups orzo (dry, uncooked)
- 3 cups low-sodium chicken broth
- ⅓ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 cups baby spinach (optional, stir in at end)
Equipment
Instructions
- Preheat And Prep: Preheat the oven to 425°F. Lightly grease a 9×13 baking dish with a bit of oil or cooking spray.
- Assemble: To the baking dish, add the chicken, 1 tablespoon sun-dried tomato oil, and tomato paste. Sprinkle over the granulated garlic, thyme, paprika, ½ teaspoon of the salt, and pepper. Toss to coat the chicken evenly in the oil, spices and tomato paste. Spread the chicken in an even layer on the bottom of the pan.
- Layer the chopped sun-dried tomatoes over the top of the chicken, followed by the orzo in an even layer. Sprinkle with the remaining ½ teaspoon of salt, then pour the stock evenly over the orzo. Do not stir.
- Bake: Cover with foil and bake for 30 minutes, or until the chicken is cooked through and the orzo is just barely cooked, but still a bit under-done.
- Carefully remove the foil. Add the cream, parmesan, and spinach (if using), stirring well to combine.
- Return to the oven and bake for an additional 5-10 minutes, uncovered.
- Finish And Serve: Let rest for 5-10 minutes to thicken slightly before serving. Taste and adjust seasoning if needed. Serve warm with additional Parmesan, if that’s your thing.
Notes
- Tomato Paste: Since we’re only using a tablespoon here, look for the kind in the tube for easy measuring and storage. If using canned, freeze what you have left in individual tablespoon amounts for the next time you make this one!
- Chicken: I’ve tested this one with both chicken thighs and breasts, and both work well, but thighs are more forgiving if you’re even a few minutes late pulling it from the oven.
Can I use use whole wheat orzo in this recipe?
Susan, I haven’t tested it, but I believe so. You might need to add a few extra minutes for the orzo to cook through, but the liquid ratios should still be the same. If you give it a try let me know how it turns out!
Is this okay for a daidetic
Hi Jenny, I’m not sure I understand your question.
Sounds delicious but I would like to double the protein. I will also double the tomato paste and seasonings but keep the orzo and broth the same. What do you suggest for cooking time?
Hi Angela, hmmmm, I haven’t tested it with 3 pounds of chicken, so I can’t say for sure. The chicken will likely need a bit longer to cook, so I’m thinking you might want to give it a head start before adding the orzo – maybe toss the chicken with the spices and tomato paste (double of all) cover and bake for 15-20 minutes, then stir, add the orzo etc and go from there? If you give it a try let me know how it turns out!
I used a Dutch oven. I doubled the protein and increased the liquids by a cup. I cooked for 30 min covered, 10 minutes uncovered (to reduce liquids and finish cooking chicken), and then I added cream and spinach and cooked for 10 more. It was amazing and I liked the protein-heavy ratio. A bit better for my dietary needs.
Brigid, thanks so much for your notes for making this marry me chicken orzo on the stovetop! So happy to hear you enjoyed, thanks for your tips and for leaving a review!
The best thing I’ve ever eaten! My husband and kids requested I make it every week!!
Yay, I’m so happy to hear this mary me chicken orzo was a hit with your family! Thanks so much for sharing your thoughts and leaving a review!
So good and so easy. My kids liked it, too.
Adrienne, yay, I love an easy family dinner win! Thanks so much for taking the time to share your thoughts and leave a review!
This was so easy I’m coming back for more recipes.
I’m lactose intolerant, so I used lactose-free cream cheese, about 3 ounces and it was superb! I heated the cream cheese with some of the broth and then added it.
My guests had seconds!
Jennifer, yay, I’m so happy to hear you enjoyed! Thanks so much for taking the time to share your notes on making this marry me chicken orzo lactose free, and for leaving a review!
Hi Robyn! I’m excited to make this recipe but currently have the ingredients for a half batch. Do you think I’d need to adjust the pan size and/or cook time? Thank you!
Nicole, oh gosh, I haven’t tested it, but I think halving the pan size ought to do the trick (keeping the cook time the same). If you give it a try let me know how it turns out!
Delicious and so easy! This one will be added to the rotation for sure.
Lisa, yay, I love it when a dinner makes the “regular rotation” cut! Thanks so much for sharing your thougths and leaving a review!
Easy and absolutely delicious! I will definitely make this one again.
Elizabeth, yay, so happy to hear this one was a hit, thanks so much for sharing your thoughts and leaving a review!
I have the hardest time finding orzo in my area, do you have suggestion on cooking time if I subbed for jasmine rice?
Hi Alyssa, rice can actually be a bit fussy when it comes to baking. The liquid rations would be the same, but you’d likely need to heat the stock up first before adding it, and make sure it’s covered quite tightly. Even then it’s possible the rice won’t cook properly, but you can definitely give it a try. If you do, let me know how it turns out!
So easy and so yummy!
Yay, so happy to hear you enjoyed this one, Valerie!
Delicious and easy weeknight meal, one pan makes it even better! All of the flavors mixed well together, the whole family enjoyed it!
Melissa, fantastic! Appreciate you taking the time to leave reviews!
The first time I made this recipe it turned out perfect! The second time, for some reason, the sauce is super soupy and never thickened up. Any tips for fixing that? Should I put it back in to bake longer? Add more cream? Thanks so much!
Hi Katie, I wonder if you mis-measured either the orzo or the stock the second time you made it? If the ratio is off (too much stock or not enough orzo) that would be the main culprit of any soupiness. If that happens again just bake it another 10 minutes, uncovered – don’t add more cream since more liquid will add to the problem rather than resolve it. Also letting it sit for 10 minutes or so after it comes out of the oven will allow the orzo to continue to absorb the liquid quite a bit. A bit more parm at that point will help it firm up, too. Hope that helps!
I’m sure it was user error on my part haha Thank you for those suggestions though – I will try that if it happens again!
No prob, the good news is that if you let it sit long enough it will continue to absorb and so all is not lost. 🙂
Can I use rotisserie chicken that is already cooked?
Joanna, yes! You can still follow the directions as written, but might consider reducing the salt to season the chicken since rotisserie is usually pretty well seasoned. If you give it at try let me know how it turns out!
Do you think I could replace the orzo with a penne or macaroni noodle?
Hi Kate, I haven’t tried it, so I can’t say for sure. If you give it a try, I go with macaroni, I don’t think penne will work. The ratios should still be the same, though you might need to cook longer for the macaroni to cook all the way through. If you give it a try let me know how it turns out!
So delicious. My whole family (with small child) loved it! So easy, very tasty! Thank you!
Tanya, yay, I love it when a dinner is a hit with the entire family. Thanks so much for sharing your thoughts and leaving a review!
Made this and it was a hit! I added extra cream. So good!
Kathy, yum, extra cream sounds delicious! Glad to hear you enjoyed, thanks so much for sharing your thoughts and leaving a review!
Madethis for a recent Sunday dinner and it was a big hit! Esp with the picky 4 year old. This will def be added to the meal rotation- THANKS!
Mary, wonderful to hear this one was a hit and will become part of your regular rotation. Thanks for sharing your thoughts and leaving a review!