Creamy chicken orzo is a quick and family-friendly dinner. Juicy well-seasoned chicken with creamy orzo pasta make a really delicious dinner and comes together in just 30 minutes.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here´s what you need to make this easy dish:
- chicken breast – you can also use skinless and boneless chicken thighs or turkey breast, you could also just use rotisserie chicken!
- orzo pasta – pasta that looks like rice!
- chicken broth – or just water with crushed bouillon cube
- vegetables – any that you like – I used celery, onion, and carrot, but you could also add diced red bell pepper, diced tomatoes, spinach, or diced zucchini
- parmesan – freshly grated tastes better, a small amount of mozzarella would also be great here! thanks to the parmesan this dish will taste similar to risotto
- spices – use your favorite – I used basil, paprika, onion, garlic powder, and fresh garlic, you could also use Italian or French seasoning or even Old Bay or Cajun seasoning for some spice on the chicken!
- flour – is used to keep the chicken juicy (it really works wonders on the chicken) and thickens the pasta a bit, don´t omit it or the pasta may be a bit too runny
- lemon juice – keeps this creamy pasta light and refreshing!
- heavy cream – you could omit it to keep it dairy-free and add more broth but my recipe uses just a small amount and I think it´s worth it!
How to make creamy chicken orzo step by step
STEP 1: Prep the chicken: Cut the chicken into bite-sized pieces. Season with salt, pepper, basil, paprika, onion, and garlic powder. Dredge in flour on all sides.
STEP 2: Cook the chicken: Heat frying oil in a large pot over medium-high heat. Add the chicken and cook for a couple of minutes until browned on both sides and cooked through. Transfer the chicken to a plate.
STEP 3: Prepare the ingredients for the orzo: Dice the onion, cut the celery into thin slices, cut the carrot into small cubes, finely chop garlic, grate the parmesan, juice the lemon, chop parsley.
STEP 4: Cook the vegetables: Add the olive oil, reduce the heat to medium-low. Add onion, celery, and carrot. Cook for a couple of minutes or until softened. Add garlic and thyme, cook for 30 seconds.
STEP 5: Cook orzo: Add orzo, cook until all the grains are coated in oil.
Add chicken broth and cream. Bring to a boil then simmer (light simmer!) for 9 minutes (uncovered) or until orzo is soft but still has a bite to it. Stir it from time to time to prevent sticking to the bottom of the pot.
If you think this recipe calls for too much broth – just trust me! The pasta will absorb it all and you will end up with a creamy delicious dish and not a DRY orzo!
STEP 6: Season: Add parmesan and cook until it´s melted. Add the chicken back to the pot. The orzo may still look too soupy but it will thicken considerably while cooling down.
Take the pot off the heat and season with salt, pepper, and lemon juice.
Ladle the orzo into bowls – now it should have the right consistency.
Enjoy!
Storage
This dish reheats very well! You may need to add some more liquid the next day – it will thicken a bit in the fridge. The orzo won´t be as nicely al dente (have bite to it) as the day before but it will still be very very delicious. Keep it in the fridge for up to 4-5 days.
More quick and easy dinner recipes
- Chicken and Gnocchi in Creamy Butternut Squash Sauce
- Baked Pesto Salmon
- Zucchini Pasta (with corn, tomatoes, and white wine sauce)
- Pasta Puttanesca
- Salmon Stir Fry
- Creamy Tuscan Chicken with Gnocchi
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Creamy Chicken Orzo
Ingredients
for the chicken:
- 1 pound (450g) chicken breast
- salt and pepper
- 1 teaspoon basil
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons flour
- 1 tablespoon frying oil for cooking the chicken
creamy orzo:
- 2 tablespoons olive oil
- 1 medium onion
- 1 celery rib
- 1 large carrot
- 4 cloves garlic
- 1 teaspoon thyme
- 1 pound (450g) orzo pasta
- 4 3/4 cups chicken broth
- 1/4 cup heavy cream
- 3/4 cup (70g) grated Parmesan cheese
- 1 tablespoon chopped parsley
- 1 teaspoon lemon juice
- salt and pepper
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Instructions
- Cut the chicken into bite-sized pieces. Season with salt, pepper, basil, paprika, onion, and garlic powder. Dredge in flour on all sides.
- Prepare the ingredients for the orzo: Dice the onion, cut the celery into thin slices, cut the carrot into small cubes, finely chop garlic, grate the parmesan, juice the lemon, chop parsley.
- Heat frying oil in a large pot over medium-high heat. Add the chicken and cook for a couple of minutes until browned on both sides and cooked through. Transfer the chicken to a plate.
- Add the olive oil, reduce the heat to medium-low. Add onion, celery, and carrot. Cook for a couple of minutes or until softened. Add garlic and thyme, cook for 30 seconds.
- Add orzo, cook until all the grains are coated in oil.
- Add chicken broth and cream. Bring to a boil then simmer (low heat!) for 9 minutes (uncovered) or until orzo is soft but still has a bite to it. Stir it from time to time to prevent sticking to the bottom of the pot.
- Add parmesan and cook until it´s melted. Add the chicken back to the pot. The orzo may still look too soupy but it will thicken considerably while cooling down.
- Take the pot off the heat and season with salt, pepper, and lemon juice.
- Ladle the orzo into bowls – now it should have the right consistency.
- Enjoy!
4 Comments
Amanda
19 November 2024 at 23:54Where does the parsley in?
Aleksandra
20 November 2024 at 13:41stir it in at the end when the dish is ready! sorry for this omission
Ellen
12 February 2023 at 22:25I read the creamy chicken and orzo recipe. I do not see where the chicken is added back to the pot.
Aleksandra
13 February 2023 at 14:47You just add it at the end – it´s already cooked. I´m sorry – I updated the recipe. Thank you for pointing it out.