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Creamy Chicken Orzo

iamwinfred
This one-pot Creamy Chicken Orzo combines tender chicken pieces with rice-shaped pasta in a luxurious Parmesan cream sauce. The orzo creates its own velvety texture as it simmers, while fresh spinach and a squeeze of lemon brighten every bite. Ready in just 40 minutes, it's the perfect cozy weeknight dinner that tastes like you spent hours in the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 680 kcal

Equipment

  • Large deep skillet or Dutch oven 12-inch with high sides
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cheese grater
  • Tongs
  • Lid for skillet

Ingredients
  

  • 1.5 pounds chicken breast 680g, cut into bite-sized pieces
  • 1.5 cups orzo pasta 285g
  • 2 tablespoons olive oil 30ml
  • 2 tablespoons butter 28g
  • 1 medium onion about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 3 cups chicken broth 720ml
  • 1 cup heavy cream 240ml
  • 1 cup Parmesan cheese 100g, freshly grated
  • 2 cups fresh spinach 60g, packed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh lemon juice from about 1 lemon
  • fresh parsley for garnish, chopped

Instructions
 

  • Pat chicken dry with paper towels and season all sides with salt, pepper, paprika, and half the Italian seasoning. Let sit at room temperature for 10 minutes.
  • Heat olive oil in large skillet over medium-high heat. Add chicken in single layer and cook 4-5 minutes per side until golden brown. Transfer to plate.
  • Reduce heat to medium and add butter. Once melted, add onion and cook 4-5 minutes until translucent. Add garlic and remaining Italian seasoning, cooking 60-90 seconds until fragrant.
  • Add dry orzo to skillet and stir constantly for 2-3 minutes, coating with butter and aromatics until slightly golden and nutty-smelling.
  • Pour in chicken broth, scraping up browned bits. Bring to boil, then reduce to medium-low simmer. Return chicken and juices to pan, cover, and simmer 10-12 minutes, stirring every 3-4 minutes.
  • Reduce heat to low and stir in heavy cream and Parmesan cheese until melted and smooth. Add chicken broth if too thick, or simmer uncovered if too thin.
  • Add spinach and stir until wilted, about 2 minutes. Stir in lemon juice and adjust seasoning with salt and pepper. Remove from heat.
  • Let rest 2-3 minutes off heat. Divide among bowls and garnish with parsley and extra Parmesan. Serve immediately.

Notes

  • Use freshly grated Parmesan for the smoothest sauce - pre-shredded contains anti-caking agents that prevent proper melting
  • Don't skip toasting the orzo - this adds a nutty depth that elevates the entire dish
  • Stir frequently during simmering to prevent orzo from sticking to the bottom of the pan
  • Chicken thighs can be used instead of breasts for richer flavor and extra tenderness
  • For lighter version, substitute half-and-half or whole milk for heavy cream (sauce will be less rich)
  • Store leftovers in airtight container for 3-4 days - orzo will thicken, so add broth or cream when reheating
  • Reheat on stovetop over medium-low with 2-3 tablespoons of liquid, stirring frequently
  • Can freeze for up to 2 months, though cream sauce may separate slightly upon thawing
  • Add sun-dried tomatoes, mushrooms, or artichokes for Mediterranean variation
  • Keep extra chicken broth handy to adjust consistency as different orzo brands absorb liquid differently

Nutrition

Serving: 1ServingCalories: 680kcalCarbohydrates: 52gProtein: 45gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 890mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 12mgCalcium: 28mgIron: 15mg
Keyword chicken orzo, creamy chicken orzo, creamy orzo, easy weeknight dinner, one pot pasta
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