Marry Me Chicken Orzo (Dump-and-Bake!)
This marry me chicken orzo casserole 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.
Equipment
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)
Instructions
- Preheat And Prep: Preheat the oven to 425°F. Lightly grease a 9x13 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.
Nutrition
Serving: 1 (of 5) | Calories: 458kcal | Carbohydrates: 40g | Protein: 38g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 153mg | Sodium: 707mg | Potassium: 812mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1699IU | Vitamin C: 12mg | Calcium: 119mg | Iron: 3mg
