When I’m in the mood for a quick and easy one-pot dinner, I love making this creamy chicken orzo recipe! I cook tender chunks of chicken breast and chewy orzo in a cream sauce with plenty of Parmesan cheese. It’s all made in one skillet on the stovetop, so it’s super simple. This meal is so warm and satisfying, perfect for cozy winter nights.
Top Reader Reviews
My whole family loves this! Everyone always asks for seconds. And it’s so easy to make!
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We love orzo, and this was a great recipe for it. It was delicious, and one we’ll be making again.
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Creamy Orzo Recipe with Chicken
I’m a big fan of orzo since it’s so much easier to cook than risotto. I use it in my favorite Tuscan chicken and orzo, and it’s perfect for this creamy chicken orzo recipe too. 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.
Tender chunks of chicken breast add lean protein, while garlic, onion, and a host of spices make this dish wonderfully savory. I make my chicken orzo rich and creamy with a combination of heavy cream and, of course, a hefty dose of Parmesan cheese!
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Use Leftover Chicken
To speed up this dish just a little bit, you can use any cooked or leftover chicken you have on hand. Skip browning it, and instead start by cooking the garlic and onion. Season the chicken if needed, then add it to the skillet with the orzo, and it will warm through. Simple!
Creamy Chicken Orzo Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts (cubed*)
- 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 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 breasts, 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 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
- I recommend using a large, non-stick skillet or Dutch oven for this stovetop recipe.
- 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.
- Stir in the cream right at the end. If you prefer a less creamy texture, skip it.
- For a little extra nutrition, I like to stir in some spinach with the cream at the end and let it wilt. Other tender greens, like Swiss chard, arugula, or even kale, also work great in this dish.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Creamy Chicken and Orzo Step by Step
Prep: Gather the list of ingredients for this easy chicken orzo recipe. Cube the chicken breasts, chop the onion, mince the garlic, and bring the heavy cream to room temperature. If the cream is cold when added to a hot dish, it will curdle and clump up.
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 on the stovetop, heat 2 tablespoons of olive oil over medium-high heat. Once heated, add in the seasoned chicken pieces, cooking for 5-7 minutes until browned. The chicken will not be fully cooked through at this point–it will finish cooking along with the orzo. Browning it first helps ensure it cooks properly and has a slightly-crisp texture.
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. Then add in 3 minced cloves of garlic, and cook for another minute.
Simmer the Orzo: Next, stir in 1½ cups of dry orzo pasta, then add in 3 cups of 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. Keep the lid on while simmering to prevent too much liquid from escaping.
Add the Cream: Once the orzo is cooked, remove the pan from heat. Then stir in ½ cup of heavy cream and ¼ cup of freshly grated Parmesan cheese.
Garnish and Serve: Finish this creamy orzo and chicken dish with a sprinkle of chopped parsley and thyme, more Parmesan cheese, and a squeeze of lemon juice to serve.
How to Store and Reheat
Store leftover chicken and 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.
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