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Homemade Creamy Chicken Orzo photo

Creamy Chicken Orzo

This Creamy Chicken Orzo is a warm hug on a plate! Tender chicken and orzo pasta in a rich, flavorful sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 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

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Cooking Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.