Description
This Creamy Chicken Orzo recipe is a hearty and flavorful one-pot meal combining tender chicken, toasted orzo pasta, and a rich, creamy sauce made with Parmesan and heavy cream. Enhanced with herbs, garlic, and optional sun-dried tomatoes and feta cheese, it’s a simple yet elegant dinner that comes together in under 40 minutes, perfect for busy weeknights.
Ingredients
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon salt (divided)
- 1/8 teaspoon black pepper (divided)
Cooking Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Pasta and Broth
- 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 cubed chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper, ensuring all pieces are evenly coated for enhanced flavor.
- Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until they are browned and cooked through, about 6-8 minutes. The internal temperature should reach 165°F. Remove the cooked chicken from the skillet and set aside.
- Sauté the Onion: Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 5 minutes, stirring frequently to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, releasing its flavor.
- 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 orzo, which enhances its nutty flavor.
- 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, and simmer for 10-12 minutes. Stir occasionally until the orzo is cooked and most of the liquid is absorbed.
- Incorporate Creamy Ingredients: Stir in the heavy cream, grated Parmesan cheese, chopped parsley, dried oregano, dried basil, and the remaining salt and black pepper. Continue to simmer for 2-3 minutes until the sauce thickens slightly and becomes creamy.
- Combine Chicken and Sauce: Gently stir the cooked chicken back into the skillet, allowing it to heat through and soak up the creamy sauce.
- Season to Taste: Taste the dish and adjust seasonings if needed, adding more salt or pepper as desired.
- Add Optional Ingredients: If using, fold in the chopped sun-dried tomatoes and crumbled feta cheese for additional tang and depth of flavor.
- Serve: Serve the creamy chicken orzo immediately, garnished with extra fresh parsley or grated Parmesan cheese for a fresh finish.
Notes
- To speed up prep, you can use pre-cooked rotisserie chicken instead of cooking raw chicken cubes.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though sauce may be less thick.
- To enhance flavor, consider adding a splash of white wine when deglazing after cooking the chicken.
- This dish pairs well with a crisp green salad or steamed vegetables for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
