Creamy Chicken Orzo
If you’re on the hunt for a comforting, creamy dish that feels like a warm hug on a plate, look no further than this Creamy Chicken Orzo. This dish combines tender, cubed chicken breast with the delightful texture of orzo pasta, all enveloped in a rich, creamy sauce that’s bursting with flavor. It’s perfect for a weeknight dinner or a cozy gathering with family and friends. Let’s dive into the details of this scrumptious recipe that will leave you wanting more.
What You’ll Love About This Recipe
– Quick and easy to prepare, making it perfect for busy weeknights.
– The creamy texture is incredibly satisfying and pairs beautifully with the subtle flavors of the herbs and spices.
– It’s a one-pot meal, which means less clean-up for you!
– Versatile enough to customize with your favorite vegetables or herbs.
– Perfect for leftovers; the flavors deepen and improve the next day.
What Goes In
- 1 pound boneless, skinless chicken breast (cubed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil (divided)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup dry orzo pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream (room temperature)
- 1/2 cup freshly grated Parmesan cheese (plus more for topping)
- Chopped fresh parsley
- Chopped fresh thyme
- Lemon juice (to taste)
Equipment & Tools
- Large pot or Dutch oven – Ideal for cooking the orzo and chicken together.
- Wooden spoon – Great for stirring and preventing any sticking.
- Measuring cups and spoons – Essential for precise ingredient measurements.
- Cutting board and knife – For chopping the chicken and vegetables.
Creamy Chicken Orzo — Do This Next
Step 1: Season the Chicken
Begin by seasoning the cubed chicken breast with the garlic powder, onion powder, paprika, kosher salt, and black pepper. Make sure each piece is evenly coated for maximum flavor.
Step 2: Sauté the Chicken
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Step 3: Cook the Onions and Garlic
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
Step 4: Add the Orzo and Broth
Stir in the dry orzo pasta, allowing it to toast slightly for 1-2 minutes. Then pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
Step 5: Incorporate the Chicken
Once boiling, reduce the heat to low and add the cooked chicken back into the pot. Stir well and simmer for about 10 minutes, or until the orzo is al dente and has absorbed most of the broth.
Step 6: Make It Creamy
Lower the heat and add the heavy cream and grated Parmesan cheese to the pot. Stir continuously until the cheese melts and the mixture becomes creamy. Adjust the seasoning with more salt, pepper, and lemon juice to taste.
Step 7: Garnish and Serve
Remove from heat and stir in the chopped fresh parsley and thyme. Serve hot, topped with extra Parmesan cheese and a sprinkle of fresh herbs for a pop of color.
Better-for-You Options
- Swap out the heavy cream for a lighter alternative like coconut milk or a plant-based cream.
- Use whole grain orzo for added fiber and nutrients.
- Incorporate your favorite vegetables, such as spinach or bell peppers, for extra vitamins.
- Opt for grilled chicken instead of sautéed for a healthier cooking method.
Things That Go Wrong
- Too much liquid: If you find your orzo is too soupy, let it simmer a bit longer to allow some of the liquid to evaporate.
- Overcooked orzo: Keep an eye on the cooking time; orzo can become mushy if cooked too long.
- Burnt garlic: Sauté garlic until just fragrant; it can burn quickly and turn bitter if overcooked.
- Chicken not cooked through: Make sure your chicken pieces are cut evenly for consistent cooking.
Storage Pro Tips
Creamy Chicken Orzo can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making leftovers even more delicious. To reheat, add a splash of chicken broth or water to loosen up the sauce, and warm it gently on the stove.
Ask the Chef
Can I use a different type of pasta instead of orzo?
Absolutely! While orzo is a wonderful choice, you can substitute it with other small pasta shapes like ditalini or even rice, though cooking times may vary.
How can I make this dish vegetarian?
To make a vegetarian version, simply skip the chicken and replace the chicken broth with vegetable broth. You can add more vegetables like mushrooms or zucchini for added texture and flavor.
What can I serve with Creamy Chicken Orzo?
This dish pairs beautifully with a simple green salad or steamed vegetables. For a heartier meal, consider serving it with crusty bread to soak up the creamy sauce.
How can I make this dish spicier?
If you’re looking to add a kick, sprinkle in some red pepper flakes while sautéing the onions, or stir in a dash of hot sauce at the end for a spicy finish.
Time to Try It
Now that you have all the details, it’s your turn to make this Creamy Chicken Orzo. With its creamy texture, tender chicken, and comforting flavors, this dish is sure to become a family favorite. Take the time to savor each bite and enjoy the deliciousness you’ve created in your own kitchen. Get ready to impress your loved ones with this delightful meal!
Creamy Chicken Orzo
Ingredients
Equipment
Method
- Begin by seasoning the cubed chicken breast with the garlic powder, onion powder, paprika, kosher salt, and black pepper. Make sure each piece is evenly coated for maximum flavor.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Then add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the dry orzo pasta, allowing it to toast slightly for 1-2 minutes. Then pour in the chicken broth, stirring to combine. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and add the cooked chicken back into the pot. Stir well and simmer for about 10 minutes, or until the orzo is al dente and has absorbed most of the broth.
- Lower the heat and add the heavy cream and grated Parmesan cheese to the pot. Stir continuously until the cheese melts and the mixture becomes creamy. Adjust the seasoning with more salt, pepper, and lemon juice to taste.
- Remove from heat and stir in the chopped fresh parsley and thyme. Serve hot, topped with extra Parmesan cheese and a sprinkle of fresh herbs for a pop of color.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by adding a splash of chicken broth or water to loosen the sauce.
- Customize with your favorite vegetables like spinach or bell peppers.
- For a lighter option, swap heavy cream for coconut milk.
