Description
A comforting and creamy one-pot chicken orzo dish with tender orzo pasta, juicy chicken pieces, and a flavorful Parmesan cream sauce. This Mediterranean-inspired recipe is quick and easy to make, perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Chicken Orzo:
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup uncooked orzo pasta
- 2 ½ cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5–6 minutes until lightly browned and cooked through. Transfer chicken to a plate and set aside.
- Sauté Aromatics: In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 1 minute.
- Cook the Orzo: Add the orzo and toast for 1–2 minutes, stirring frequently. Pour in the chicken broth and Italian seasoning. Bring to a gentle boil, then reduce heat and simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Finish the Dish: Stir in the heavy cream, Parmesan cheese, and cooked chicken. Cook for another 2–3 minutes until creamy and heated through. If using, stir in the spinach and let it wilt. Garnish with parsley and serve hot.
Notes
- You can substitute rotisserie chicken for quicker prep.
- Add lemon zest or a squeeze of fresh lemon juice for brightness.
- This dish reheats well and can be made ahead.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 490
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
