Marry Me Chicken & Orzo Bake

Marry Me Chicken & Orzo Bake

Natasha Greene @asiliglamcooks
  • Serves:
    4 people
  • Prep time:
    15 minutes
  • Cook time:
    1 hour


  • 1 ½ cup Kitchen Basics Chicken stock
  • ½ cup heavy cream
  • 1 cup orzo
  • ¼ cup sundried tomatoes, finely chopped
  • 4 small bone in chicken thighs, trimmed of fat and excess skin
  • 2 tsp Italian seasoning or oregano, divided
  • 2 tsp chicken seasoning blend of choice
  • 2 tsp paprika, divided
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 tbsp all purpose flour (for coating chicken)
  • 1 small shallot or onion, finely diced
  • 1 tbsp garlic, minced or garlic paste
  • ⅓ cup parmesan cheese, finely grated
  • Kosher salt to taste
  • Black pepper to taste
  • ¼ cup Fresh basil or parsley finely chopped

  • Serves:
    4 people

  • Prep time:
    15 minutes

  • Cook time:
    1 hour
Print Recipe

This exquisite recipe combines tender, succulent chicken thighs with creamy orzo, bathed in a luscious sun-dried tomato and parmesan sauce - a dish so irresistibly flavorful, it might just have you down on one knee proposing to the chef!

Prep & Cook Instructions

  1. Heat oven 350 degrees
  2. In a bowl, drizzle chicken thighs with 1 tbsp of olive oil and season with kosher salt, black pepper, 1 tsp italian seasoning, 1 tsp chicken seasoning and 1 tsp paprika, ensuring seasoning is both on chicken skin & underneath
  3. To a plate, add flour and combine with 1 tsp italian seasoning, 1 tsp chicken seasoning, 1 tsp of paprika and salt and pepper to taste  then dredge seasoned chicken in the seasoned flour to lightly coat 
  4. To a hard bottom, oven safe skillet on medium heat, drizzle with olive oil and sear chicken thighs on each side for 4-5 minutes or until golden brown 
  5. Remove chicken thighs from skillet and set aside 
  6. To the same skillet, add butter, shallots, garlic along with sundried tomatoes and saute until fragrant, about 1 minute
  7. Once fragrant, add orzo and continue to stir for another thirty seconds adding salt and pepper to taste as desired
  8. Next, the pan add Kitchen Basics chicken stock and bring to a simmer using a wooden spoon to scrape the brown bits off the bottom of the pan 
  9. Once the chicken stock begins to simmer, add heavy cream along with parmesan cheese and fresh parsley or basil and stir to combine
  10. Next, add chicken thighs back on top of orzo mixture in an even layer and turn off heat
  11. Transfer the pan in the oven and cook on the top rack uncovered for 45 minutes or until chicken thighs are cooked through and liquid has evaporated from orzo
  12. Remove from the oven and  cool for 5 minutes before serving 
  13. Garnish with additional parsley or basil and additional parmesan cheese as desired


  1. You can use boneless skinless chicken thighs if you prefer, that will cut the cook time down to just about 20 minutes
  2. This dish can also simmer on the stove top if desired, turn the heat to medium low and let the chicken finish cooking and allow the orzo the get tender, check for doneness after 20 minutes
  3. Keep ¼ cup of additional chicken stock on hand if orzo begins cooking faster than the chicken, pour it over top and continue cooking until dish is completely done