Description
This Creamy Chicken Orzo recipe is a comforting and flavorful one-pan meal featuring tender chicken, toasted orzo pasta, and a rich, creamy tomato sauce. Perfect for a hearty weeknight dinner, this dish combines aromatic herbs, Parmesan cheese, and optional sun-dried tomatoes or feta for extra depth. Ready in just 40 minutes, it’s an easy, satisfying meal the whole family will enjoy.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Base and Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-Ins
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup crumbled feta cheese
Instructions
- Season the chicken: In a medium bowl, toss the chicken cubes with 1/4 teaspoon salt and 1/8 teaspoon black pepper to evenly season.
- Brown the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 6-8 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- Sauté the onion: Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes, stirring frequently to prevent burning.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Toast the orzo: Add the orzo pasta to the skillet and stir to coat in the oil and aromatics. Cook for 1-2 minutes, stirring constantly, to lightly toast the orzo.
- Simmer the pasta: Pour in chicken broth and undrained diced tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally.
- Create the creamy sauce: Stir in heavy cream, grated Parmesan, chopped parsley, dried oregano, dried basil, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Gently fold the cooked chicken back into the pan, ensuring it is warmed through and coated with the sauce.
- Adjust seasoning: Taste the dish and adjust salt and pepper as needed for balanced flavor.
- Add optional ingredients: If desired, stir in chopped sun-dried tomatoes and crumbled feta cheese for extra flavor and texture.
- Serve: Serve the creamy chicken orzo immediately, garnished with additional fresh parsley or grated Parmesan cheese if desired.
Notes
- Use chicken thighs instead of breasts for a juicier texture.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- For a vegetarian version, omit chicken and use vegetable broth.
- Add spinach or kale during the last few minutes for extra greens.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
