Marry Me Chicken Risoni (Orzo)

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Here is my one-pan take on the viral Marry Me Chicken. You might wonder how this Tuscan-inspired dish got its name, and it’s pretty self-explanatory. It’s said this dish is SO delicious that whoever you make it for is bound to propose! I wholeheartedly agree that the flavours of this easy, low-cost dish are absolutely irresistible! Tender, juicy chicken is cooked in a cheesy, creamy sauce flavoured with garlic, herbs and sun-dried tomatoes. I have added risoni (orzo) and baby spinach to my recipe to round out the dish to an even more fulfilling meal. There is virtually no chopping required (or washing up!) – just throw it all in the one pan for stress-free cooking.

Marry Me Chicken Risoni (Orzo) is always a winner at my house as it saves me time in the kitchen, and I know my family will enjoy the tasty homestyle flavours. Even better, you can vary the ingredients to use up what you have in the fridge or pantry, and the vegetables can easily be “hidden” (by cutting them small) if you have fussy eaters. Although delicious year-round, this comforting meal is the ideal winter warmer. You might want to make a double batch, as the family will be fighting over the leftovers the next day!

What can I serve with Marry Me Chicken Risoni?

This is really a full meal in a dish, but you could serve it with some 5 Minute Cheesy Garlic Bread or Freezer Friendly Garlic Bread. If you wanted to up the vegetables, I would simply add more vegetables to the actual dish (see the customising tips below).

Can I customise Marry Me Chicken Risoni to suit my family’s tastes?

You could easily add other vegetables to this dish, such as small broccoli florets, sliced asparagus, sliced green beans, peas, shredded kale or diced zucchini (courgette). You could also use other small pasta shapes instead of risoni (orzo), but check them and cook for a little longer if required. Boneless, skinless chicken breast can be used instead of thighs. If you wanted, you could even spice up the dish by adding 1 teaspoon of chilli (red pepper) flakes at the same time as the garlic, or spice lovers could sprinkle their portion with chilli flakes at time of serving.

Can I swap the risoni (orzo) for rice for a gluten-free option?

Yes. Use 1 cup (220 g) arborio rice with 3 cups (750 ml) hot chicken stock. Follow the steps as per the recipe. Cover and cook for 18—20 minutes, stirring occasionally, until just tender. Stir in the cream at the end with the parmesan and spinach. 

Tips for cooking “one-pan pasta” with success

To make a one-pan pasta dish (where the pasta is cooked in the pan with the sauce), it’s important that you use a heavy-based piece of cookware, such as a heavy-based (cast-iron) casserole dish or a heavy-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.

Watch how to make Marry Me Chicken Risoni (Orzo)

If you enjoyed Marry Me Chicken Risoni (Orzo), I think you’ll love:

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Marry Me Chicken Risoni (Orzo)

Author: Nicole

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Made with simple, low-cost ingredients, this deliciously moreish Marry Me Chicken with Risoni (Orzo) recipe is comforting and family-friendly. Taking only 30 minutes, it’s the ideal, stress-free meal for busy weeknights.

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Servings: 4

Ingredients

1x2x3x

• ▢ 2 tbsp olive oil
• ▢ 500 g 1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces
• ▢ ½ tsp sea salt flakes plus extra to taste
• ▢ 1 tbsp freshly minced garlic
• ▢ ½ cup 80 g roughly chopped sun-dried tomatoes in oil (see note 1)
• ▢ 1 tsp dried oregano
• ▢ 1 tsp dried thyme
• ▢ 1 tsp sweet paprika
• ▢ 1 cup 200 g risoni (orzo)
• ▢ 2 cups 500 ml chicken stock
• ▢ 1 tsp dijon mustard
• ▢ 1 cup 250 ml thickened (heavy) cream
• ▢ 2 handfuls fresh baby spinach
• ▢ ½ cup 50 g grated parmesan, plus extra to serve
• ▢ Sea salt flakes to taste
• ▢ Freshly cracked black pepper to taste

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Staub Chistera
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Cook the chicken – Heat the olive oil in a large, heavy-based pan with a lid over medium–high heat. Add the chicken and cook, stirring, for 3–4 minutes until browned.
• Add the spices – Stir through the salt, garlic, sun-dried tomatoes, oregano, thyme and sweet paprika.
• Add the risoni, stock and cream – Add the risoni, chicken stock, dijon mustard and thick cream. Bring to a gentle simmer so that it is just bubbling.
• Cover and cook for 12–15 minutes or until the risoni is fully cooked – removing the lid to stir the risoni frequently, to stop the sauce from sticking to the base of the pan (see note 2 for help with the consistency).
• Stir through the spinach and cheese – Remove the pan from the heat, add the spinach and parmesan and season to taste with extra salt and pepper (you may need no extra salt depending on how salty the chicken stock is).
• Serve – Sprinkle with extra parmesan just before serving and enjoy!

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Use the leftover sun-dried tomato oil in place of the olive oil in the recipe to cook the chicken for extra flavour! The sun-dried tomatoes can be substituted with fresh, diced tomatoes or cherry tomatoes with 1 tbsp of tomato paste (concentrated puree). Alternatively, pump up the flavour and use store-bought red pesto or even basil pesto!

Note 2 – If you feel the risoni is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tbsp at a time of boiling water from the kettle, stirring the sauce rapidly. This will loosen the mixture.

Hot tip: If you’re mid-dinner and need a quick fix, mix 1 teaspoon of cornflour (cornstarch) with 1 tablespoon of cold water and stir it in while the stew is gently simmering. It’ll thicken within a minute or two.

Make Ahead

Dice the chicken and refrigerate it in an airtight container, ready for when you need it (up until the chicken expiry date).

Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Upon reheating, you may find that the oils separate from the cream, but the taste is equally delicious! This recipe is not suitable to freeze as the risoni changes texture and turns mushy.

Recipe source:

My source of inspiration for this recipe was Kale Junkie. You can view the original recipe here. I made adjustments to the seasoning, liquid to risoni (orzo) ratio and also chose to use boneless, skinless chicken thighs, which I find stay juicier and more tender throughout the cooking process.

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Course chicken, mains, one pan, pasta, quick and easy

Cuisine American, Australian