top of page
Marry Me Chicken

Marry Me Chicken



  • ½ c. oil-packed sun-dried tomatoes, chopped

  • 6 boneless chicken thighs

  • 2 tsp Italian seasoning

  • 3 tbsp Maple Hill Unsalted Butter

  • 3 cloves garlic, minced

  • 1 cup dry orzo pasta

  • 1 ½ c. chicken broth

  • ½ c. heavy cream

  • ½ c. Maple Hill Whole Milk

  • ¼ c. basil pesto

  • ½ c. parmesan cheese, freshly grated

  • Fresh thyme, for topping



  1. Preheat oven to 400F.

  2. Drain 3 tbsp of oil from the sun-dried tomato jar into a large skillet and heat over medium-high heat. Sear chicken on both sides until golden, about 3-5 minutes per side. Sprinkle the chicken with 1 tsp Italian seasoning. Remove chicken from the skillet to a plate.

  3. To the same skillet, add the butter, 1 tsp Italian season, garlic, and orzo and stir to combine. Cook until the orzo is lightly golden, about 2 minutes. Add the chicken broth and bring to a boil and cook for 5 minutes.

  4. Add the cream, milk, pesto, and sun-dried tomatoes and stir to combine. Slide the chicken back into the skillet and sprinkle over the parmesan.

  5. Transfer to the oven and cook, uncovered, for 10-15 minutes or until the chicken has reached an internal temperature of 165F.

  6. Serve immediately and top with fresh thyme. Enjoy!

bottom of page