Prep the Chicken:
Dice the boneless, skinless chicken thighs into bite-sized pieces. In a small bowl, season the chicken with garlic powder, oregano, paprika, salt, and pepper, ensuring each piece is evenly coated.
Start Cooking the Aromatics and Chicken:
In a large skillet or sauté pan over medium heat, add a bit of oil. Once hot, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant, then add the seasoned chicken pieces. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5–7 minutes.
Toast the Orzo:
Add the uncooked orzo to the pan with the chicken and stir to coat. Toast the orzo for about 1 minute, letting it absorb some of the chicken juices and get slightly golden. This step adds a nuttier flavor to the pasta.
Add the Bone Broth and Simmer:
Pour in the bone broth, give everything a good stir, and bring the mixture to a simmer. Cover the pan with a lid and cook for 10–12 minutes, stirring occasionally to prevent sticking. The orzo will absorb most of the broth and become tender—perfectly al dente.
Finish with Coconut Milk and Spinach:
Uncover the pan, pour in the coconut milk (or heavy cream), and add the spinach. Stir until the spinach wilts, about 1 minute. The coconut milk will create a creamy sauce that coats the chicken and orzo beautifully.
Add Parmesan and Serve Marry Me Chicken Orzo:
Stir in the grated Parmesan cheese, letting it melt into the sauce. Taste and adjust any seasoning if needed. Top with a little extra Parmesan if you like, and serve warm!
