Creamy Chicken Orzo Recipe

overhead view of creamy chicken orzo in a pan with a wooden spoon.

5 from 2 votes

This creamy chicken orzo is quick to make on the stovetop, and it's loaded with plenty of Parmesan cheese. Perfect skillet recipe for cozy winter nights.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American

Servings: bowls

Calories: 663kcal

Author: Becky Hardin

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 used boneless, skinless chicken breasts for this recipe. If using boneless thighs, cook a few extra minutes while browning. You can also use leftover or cooked chicken, including shredded chicken or rotisserie chicken.

**The timing of this recipe works best with orzo. Swapping out the pasta or grain type (using ditalini or quinoa, for example) may require adjusting the cook time.

***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.

Tips:

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.

Storage: Store creamy orzo chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition