Easy Chicken Orzo
This Easy Chicken Orzo recipe is a comforting and flavorful weeknight meal. Tender chicken and perfectly cooked orzo pasta are combined in a creamy, Parmesan-infused sauce that's sure to please the whole family. Garnish with fresh parsley and a squeeze of lemon for a delightful finish.
Equipment
- Large skillet or Dutch oven
- Small skillet
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Spatula or spoon
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- 1 cup orzo pasta, uncooked
- 4 cups chicken broth, low sodium preferred
- 1 tbsp butter
- ½ cup diced onion
- 2 cloves garlic, minced
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- ½ cup sun-dried tomatoes optional
- ½ cup spinach optional
- Lemon wedges optional
Instructions
- In a bowl, toss the chicken pieces with 1 tbsp olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning. Make sure everything is evenly coated.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken to the skillet in a single layer (don't overcrowd!). Sear for 2-3 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add 1 tbsp olive oil to the same skillet. Add the orzo pasta and toast for 2-3 minutes, stirring constantly, until lightly golden brown.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
- While the orzo is simmering, melt the butter in a separate small skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour the onion and garlic mixture into the skillet with the orzo.
- Stir in the heavy cream and Parmesan cheese. Cook for 1-2 minutes, until the cheese is melted and the sauce is creamy.
- Return the cooked chicken to the skillet. Stir to combine everything and heat through.
- Stir in any optional add-ins like sun-dried tomatoes or spinach.
- Garnish with fresh parsley and serve immediately with lemon wedges, if desired.
Notes
To prevent sticky orzo, stir occasionally while simmering. Sear the chicken but don't fully cook it through, as it will finish cooking in the creamy sauce. For a flavor boost, add a pinch of red pepper flakes or a splash of white wine. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or water. Variations include adding other vegetables, spices, or herbs, such as lemon zest and thyme.