Creamy Chicken Orzo: An Easy Weeknight Dinner (Print Version)
Whip up creamy chicken orzo, an easy weeknight dinner, in one pot! My simple recipe brings comfort and flavor, even on the busiest nights. Perfect for family.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Nut-Free, Dairy-Optional
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes
03 -
1 yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
4 cups chicken broth (low-sodium preferred)
06 -
1 ½ cups orzo pasta
→ Flavor Boosters & Creaminess
07 -
½ cup heavy cream
08 -
½ cup sun-dried tomatoes (packed in oil), drained and chopped
09 -
5 oz fresh spinach
10 -
½ cup freshly grated Parmesan cheese, plus more for garnish
→ Seasonings & Spices
11 -
1 tsp dried oregano
12 -
½ tsp dried thyme
13 -
Salt and freshly ground black pepper, to taste
→ Finishing Touches
14 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
First things first, get that chicken ready. Pat your chicken breasts dry—this is key for a good sear, honestly. Cut them into bite-sized pieces, about 1-inch cubes. Season generously with salt, pepper, and a pinch of dried oregano. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. When it's shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! Cook for about 3-4 minutes per side, until golden brown. You're not cooking it all the way through, just getting some lovely color. Remove the chicken and set it aside—it'll finish cooking later in our chicken orzo sauce.
02 -
In the same pan (don't wipe it clean, those browned bits are flavor!), add another splash of olive oil if needed. Toss in your chopped yellow onion. Sauté for about 3-5 minutes until it starts to soften and turn translucent. Now, add your minced garlic and the dried thyme. Stir constantly for about 1 minute until fragrant. Oh, that smell! This is where the kitchen starts to smell absolutely divine, I swear. Be careful not to burn the garlic, though; burnt garlic is just bitter and sad, a mistake I've made too many times.
03 -
Pour in the chicken broth and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan—that's called deglazing, and it's essential for flavor! Stir in the orzo pasta. Reduce the heat to medium-low, cover the pan, and let it cook for about 8-10 minutes, or until the orzo is almost al dente and most of the liquid has been absorbed. Give it a stir occasionally to prevent sticking. This is where the magic happens, as the orzo soaks up all that savory broth. Don't let it dry out completely, we want some liquid for our creamy orzo sauce!
04 -
Once the orzo is almost cooked, stir in the heavy cream and the chopped sun-dried tomatoes. Give it all a good stir to combine. The sauce will start to thicken beautifully. Return the seared chicken pieces to the pan. Let everything simmer gently for another 3-5 minutes, uncovered, until the chicken is cooked through and the sauce has thickened to your liking. This is where you can really see the dish taking shape. If it looks too thick, a splash more broth or even water can help.
05 -
Now for the greens! Stir in the fresh spinach a handful at a time. It might look like a mountain of spinach, but trust me, it wilts down super fast. Continue stirring until all the spinach has wilted into the creamy orzo. Remove the pan from the heat. Stir in about half of the freshly grated Parmesan cheese. Taste and adjust seasonings—you might need more salt or pepper. This is your chance to make it just right for your palate!
06 -
Dish out generous portions of your warm and inviting easy chicken orzo weeknight dinner. Garnish with the remaining freshly grated Parmesan cheese and a sprinkle of fresh parsley, if you have some. The fresh parsley adds a lovely pop of color and a hint of freshness that just brightens everything up. It should be creamy, comforting, and absolutely irresistible. Enjoy the fruits of your not-so-hard labor!
# Notes:
01 -
Don't overcook the orzo! It can go from al dente to mushy real fast, especially since it continues to cook a little off the heat.
02 -
Store leftovers in an airtight container for 3-4 days; reheat gently on the stovetop with a splash of broth or milk.
03 -
For a dairy-free swap, full-fat coconut milk and nutritional yeast work surprisingly well.
04 -
A squeeze of fresh lemon juice at the very end brightens up all the flavors beautifully.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
02 -
chopping board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 550-600
Total Fat: 22-25g
Total Carbohydrate: 45-50g
Protein: 40-45g