Marry Me Chicken with Risoni
A creamy one-pan dish featuring tender chicken, sun-dried tomatoes, garlic, spinach, and Parmesan. This Marry Me Chicken with Risoni is a simple, elegant meal perfect for weeknights or special occasions.
6 Servings
Ingredients
- 1.5 pounds boneless skinless chicken breast, cut into uniform cubes
- 2 tablespoons olive oil
- 4 –5 cloves garlic mashed or finely minced
- ¾ cup sun-dried tomatoes packed in oil and drained
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup orzo risoni
- 2¾ cups chicken broth or water
- ¾ cup full-fat coconut milk or heavy cream
- 2 large handfuls fresh spinach
- ¾ cup freshly grated Parmesan cheese
Instructions
Prepare the Chicken:
- Pat the chicken breasts dry with paper towels to ensure a proper sear. Slice the chicken into uniform, bite-sized cubes and set aside.
Heat the Skillet:
- In a large, heavy-bottomed skillet, heat the olive oil over medium heat until it shimmers. Ensure the oil is sufficiently heated before adding the chicken to achieve optimal browning.
Sear the Chicken:
- Carefully add the cubed chicken to the skillet in a single layer. Cook for 2 to 3 minutes, stirring occasionally, until the edges of the chicken become golden brown. Note that the chicken does not need to be fully cooked at this stage.
Incorporate Aromatics and Seasonings:
- Add the mashed garlic, drained sun-dried tomatoes, Italian seasoning, paprika, kosher salt, and ground black pepper to the skillet. Stir well to coat the chicken evenly in the aromatics and spices. Continue cooking for an additional 3 to 4 minutes, or until the garlic becomes fragrant.
Add the Orzo and Broth:
- Pour the orzo (risoni) and chicken broth into the skillet. Stir to combine all ingredients thoroughly. Reduce the heat to medium, cover the skillet with a fitted lid, and allow the mixture to simmer for approximately 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Incorporate the Cream and Spinach:
- Once the orzo is tender and has absorbed most of the liquid, add the coconut milk (or heavy cream) along with the fresh spinach leaves. Stir continuously until the spinach wilts and the sauce reaches a creamy consistency.
Finish with Parmesan Cheese:
- Sprinkle the freshly grated Parmesan cheese into the skillet. Stir gently to melt the cheese into the sauce, ensuring a smooth and cohesive texture.
Serve Immediately:
- Remove the skillet from heat and transfer the finished dish to serving plates or bowls. Garnish with additional Parmesan cheese or freshly ground black pepper, if desired. Serve while warm.
Notes
To make this recipe gluten-free, substitute the orzo (risoni) with a certified gluten-free pasta option, such as gluten-free orzo or small pasta shapes like gluten-free ditalini. Additionally, confirm that your chicken broth and sun-dried tomatoes are labeled gluten-free, as some packaged products may contain gluten additives or cross-contamination risks.