Description
Creamy Chicken Orzo is a comforting and flavorful one-pot meal featuring tender chicken cubes, toasted orzo pasta, and a rich, creamy sauce made with heavy cream and Parmesan cheese. Infused with Italian herbs and fresh parsley, this simple recipe comes together quickly on the stovetop, making it perfect for a family dinner or weeknight meal.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Cooking Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pasta and Liquids
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 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 Ingredients
- 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 all pieces.
- Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.
- Sauté the onion: Reduce heat to medium. Add the chopped onion to the same skillet and cook until softened and translucent, roughly 5 minutes, stirring frequently to avoid burning.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until fragrant without browning.
- Toast the orzo: Add the orzo pasta to the skillet and stir to coat it with the oil and aromatics. Cook for 1-2 minutes, stirring constantly, to lightly toast the pasta and enhance its nuttiness.
- Add liquids and simmer: Pour in the chicken broth and undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer gently for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Create creamy sauce: Stir in the heavy cream, grated Parmesan cheese, chopped parsley, dried oregano, dried basil, remaining salt, and black pepper. Simmer for another 2-3 minutes until the sauce thickens slightly and becomes creamy.
- Combine chicken: Gently fold the cooked chicken back into the skillet with the creamy orzo mixture, warming everything through evenly.
- Adjust seasoning: Taste the dish and adjust salt and pepper as needed to balance flavors.
- Add optional ingredients: If desired, stir in the chopped sun-dried tomatoes and crumbled feta cheese to add extra tang and depth to the dish.
- Serve: Serve the creamy chicken orzo immediately, garnished with extra fresh parsley or additional Parmesan cheese if preferred.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less thick.
- Orzo can be cooked separately and stirred in at the end to prevent overcooking if preferred.
- Use fresh herbs like basil and parsley for a brighter flavor if available.
- This dish pairs well with a green salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
