Remember the viral Marry Me Chicken recipe? 

Well, this is a simplified, and better take on the popular dinner recipe. Better yet, it’s all done in one pan and doesn’t skimp on flavor. 

This one-pan dinner is a crowd-pleaser, an easy weeknight meal, and perfect for all seasons. Better yet, it’s aesthetically beautiful! 

The orzo, which simmers in chicken broth and heavy cream, is mixed with zippy sun-dried tomatoes, fresh baby spinach, grated Parmesan, and fresh basil. For brightness, the dish is finished with the zest and juice of a lemon. For added crunch, the dish is topped with Italian herb chicken and crispy prosciutto, along with an extra helping of Parmesan cheese and fresh basil for garnish.

Making an apartment a home

I conjured this recipe on a whim last year in my first college apartment. I had just started my junior year and was living with three new roommates. I suggested that having Sunday dinners together would be a great way to get acquainted, so I volunteered to cook dinner. 

Then came the challenge of choosing a comforting meal while also balancing the different preferences of my new roommates. Usually, in a situation such as this, I would stick to tried-and-true recipes. However, inspired by a tortellini dish my mom made for me a few months prior, I decided to take a chance and wing it. Plus, you can never go wrong with pasta.

A time to remember

The smells and sounds of cooking brought my bunkmates out of their rooms and drew them around the kitchen countertop. While the creamy orzo simmered away, it gave us time to chat about family meals, their favorite comforting dishes, and warm reminders of what they loved about their homes and families. 

Once the food was finished, everyone served themselves a generous portion. We gathered around the dinner table, where I led us in prayer, and then we all dove right in. They all expressed gratitude and complimented me on the delicious Tuscan Orzo. This was a huge success in bringing new friends together and a fantastic way to share my gift with them, especially since cooking is my love language.

A new favorite chicken recipe for everyone

The next day, one of the girls texted me and asked for the recipe. I was so flattered and more than happy to share my recipe with her, as I was excited that this was the start of a new connection. She then made it that weekend and brought it to her boyfriend and his roommates. It later became an almost weekly occurrence where she would cook up a big batch of this Tuscan Chicken Orzo to bring to “the boys’ house.” Her new weekly ritual confirmed that this one-pan meal might very well be a “marry me” type of dinner. 

My One-Pan Tuscan Chicken Orzo is unique from other Marry Me Chicken recipes. It utilizes fresh ingredients, such as spinach, basil, and lemon, to add freshness and brightness to flavor-enhancing pantry staples like sun-dried tomatoes, Dijon mustard, and white wine. The prosciutto is seared first in the pan to create a crispy and salty topping for the creamy pasta, which takes this dinner to the next level. 

It’s the perfect weeknight meal for any time of year and might as well be considered a “marry me” one-pan wonder.

One-Pan Tuscan Chicken Orzo

Serves 6 

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

• 6 slices of prosciutto, optional but highly recommended

• 2 tablespoons extra virgin olive oil

• 3 pounds chicken tenderloins, chicken breasts halved lengthwise, or small thighs

• 2 tbsp Italian herbs

• 2 teaspoons paprika

• 1/2 teaspoon crushed red pepper flakes

• kosher salt and black pepper

• 2 tablespoons butter

• 1 medium shallot, chopped

• 4 cloves garlic, minced or grated

• 1 lb dry orzo pasta

• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

• 3 cups chicken broth

• 1 cup heavy cream, or half and half

• 2 teaspoons Dijon mustard

• 1/2 cup oil-packed sun-dried tomatoes, oil drained

• 4 cups fresh baby spinach

• 1 cup fresh basil, finely chopped

• 2/3 cup grated parmesan cheese

• Zest and juice of 1 lemon

Instructions:

1. Heat a large, wide-bottom skillet or pot over medium-high heat. Add the prosciutto slices and cook on both sides until browned and crispy, about 3-5 minutes. Remove and set aside. 
2. Season the chicken with the Italian herbs, salt, and pepper, and add 1 tablespoon of olive oil or oil from the jar of sundried tomatoes to the pot. 
3. When the oil is shimmering, add the chicken. Sear the chicken on both sides until golden, about 3 minutes per side (the chicken will finish cooking with the orzo), working in batches as needed. Remove the chicken from the pot and set aside.
4. To the same skillet, add the butter and shallot, cooking until soft, about 1-2 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan, making sure to scrape up the golden fond from the bottom of the pan. Add 3 cups chicken broth. Bring to a boil, cook for 3-5 minutes, then add the cream, mustard, and sun-dried tomatoes.
5. Add the chicken and any juices left on the plate back into the pan. Cover and cook until the chicken is cooked through, about 5-10 minutes.
6. Uncover and stir the chicken and orzo. Add spinach, fresh basil, red pepper flakes, an additional sprinkling of Italian herbs, freshly grated parmesan, and the zest and juice of a lemon. Mix thoroughly, taste, and adjust seasonings if needed. 
7. Serve the chicken orzo with the crispy prosciutto crumbled on top and another grating of parmesan cheese.

Scaling the Recipe

• Halve all the ingredients for 2-3 servings
• Double the recipe, but cook in batches to avoid overcrowding for large gatherings 

Leftovers keep well for 3-5 days

Variations

• Substitute chicken with shrimp (reduce cooking time to only 3-5 minutes)
• Use kale instead of spinach for a heartier texture
• Add mushrooms during the shallot cooking stage
• Make it spicier with additional red pepper flakes or Calabrian chilis