Easy Chicken Orzo Recipe
This Chicken Orzo recipe is a comforting and flavorful meal featuring tender chicken and perfectly cooked orzo pasta in a creamy sauce. It's a simple and satisfying dish that's perfect for weeknight dinners and customizable with your favorite vegetables and flavors.
Equipment
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Medium bowl
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle (optional)
- Pot holders
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- ½ cup heavy cream optional
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- 1 cup chopped vegetables e.g., spinach, bell peppers, zucchini
- Lemon juice optional
Instructions
- In a medium bowl, toss the chicken pieces with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Heat a large skillet or Dutch oven over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Cook in batches if necessary to avoid overcrowding. Set aside.
- In the same skillet, heat the remaining 1 tbsp olive oil over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn it.
- Add the orzo pasta and stir to coat it with the oil and onions/garlic.
- Pour in the chicken broth and bring to a boil.
- Reduce 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.
- Stir in the cooked chicken, heavy cream (if using), and Parmesan cheese.
- Season with salt and pepper to taste.
- If using, stir in any optional vegetables during the last few minutes of cooking until they are tender-crisp.
- Garnish with fresh parsley.
- Serve immediately and enjoy!
Notes
Store leftover Chicken Orzo in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or chicken broth if needed. For variations, try adding lemon zest and juice, red pepper flakes, or sun-dried tomatoes. If the orzo is sticking, add a little more chicken broth, a tablespoon at a time. If the sauce is too thick, thin it out with a splash of chicken broth or milk. If the sauce is too thin, simmer it uncovered for a few minutes or add more Parmesan cheese.