When I’m in the mood for a quick and easy one-pot meal, I make this creamy chicken orzo. I cook tender chunks of chicken and chewy orzo in a cream sauce with plenty of Parmesan cheese. This meal is warm and satisfying– perfect for cozy winter nights.
I’m a big fan of orzo since it’s so much easier to cook than risotto. With this creamy chicken orzo recipe, I don’t have to babysit the pot, stirring for hours and hours. It still has that creamy and chewy texture like risotto but with so much less work.
What’s in This Creamy Chicken Orzo Recipe?
- Chicken: I used boneless, skinless chicken breasts, but thighs would also work.
- Spices: Garlic powder, onion powder, and paprika add savory flavor to the chicken.
- Onion + Garlic: Create a savory base for the orzo.
- Orzo: This rice-shaped pasta gives this dish a risotto-like texture.
- Chicken Broth: Infuses the orzo with umami flavor as it cooks.
- Heavy Cream: Makes the orzo rich and creamy.
- Parmesan Cheese: Adds salty and umami flavor to the orzo.
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How to Store and Reheat
Store leftover creamy chicken orzo in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pot set over medium-low heat until warmed through. I do not recommend freezing this dish, as the orzo tends to turn mushy once thawed.
Notes and Tips
- Make sure to bring the heavy cream to room temperature for at least 30 minutes. This will ensure that it doesn’t seize and turn clumpy when added to the dish.
- Check on the pasta frequently as it cooks and lower the heat as needed. The liquid will boil out and the orzo will burn if the heat is too high.
- For a little extra nutrition, stir in some spinach with the cream and let it wilt.
Creamy Chicken Orzo Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breast sliced into bite-sized pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground paprika
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- ½ onion chopped
- 3 cloves garlic minced
- 1½ cups dry orzo pasta
- 3 cups low-sodium chicken broth
- ½ cup heavy cream room temperature
- ¼ cup freshly grated Parmesan cheese plus more for topping
For Serving (Optional)
- Chopped fresh parsley
- Chopped fresh thyme
- Lemon juice
Instructions
- Toss the chicken pieces with garlic powder, onion powder paprika, salt, and pepper.1½ pounds boneless, skinless chicken breast, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground paprika, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once heated, add in the chicken pieces, cooking for 5-7 minutes until browned.3 tablespoons olive oil
- Add in the remaining tablespoon of olive oil, then add in the onion. Sprinkle with salt, and cook for a couple minutes until softened. Add in the garlic, and cook for another minute.½ onion, 3 cloves garlic
- Stir in the orzo, then add in the chicken broth.1½ cups dry orzo pasta, 3 cups low-sodium chicken broth
- Bring the mixture to a boil, then reduce to a simmer.
- Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
- Stir in the heavy cream and Parmesan cheese.½ cup heavy cream, ¼ cup freshly grated Parmesan cheese
- Finish with a sprinkle of chopped parsley and thyme, more Parmesan cheese, and a squeeze of lemon juice.Chopped fresh parsley, Chopped fresh thyme, Lemon juice
Notes
- Nutritional information does not include optional ingredients.
How to Make Creamy Chicken Orzo Step by Step
Season the Chicken: Toss 1½ pounds of boneless, skinless chicken pieces with ½ teaspoon of garlic powder, ½ teaspoon of onion powder ½ teaspoon of ground paprika, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Cook the Chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once heated, add in the chicken pieces, cooking for 5-7 minutes until browned.
Cook the Onion: Add in the remaining 1 tablespoon of olive oil, then add in ½ of a chopped onion. Sprinkle with salt, and cook for a couple minutes until softened. Add in 3 minced cloves of garlic, and cook for another minute.
Simmer the Orzo: Stir in 1½ cups of dry orzo pasta, then add in 3 cups of low-sodium chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
Add the Cream: Stir in ½ cup of heavy cream and ¼ cup of freshly grated Parmesan cheese.
Garnish and Serve: Finish with a sprinkle of chopped parsley and thyme, more Parmesan cheese, and a squeeze of lemon juice.
We love orzo, and this was a great recipe for it. It was delicious, and one we’ll be making again.