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Amazing Creamy Chicken Orzo in 1 Hour

Creamy Chicken Orzo Your
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A comforting and elegant dish combining tender chicken and orzo pasta in a rich, velvety sauce with sun-dried tomatoes and spinach. This recipe transforms simple ingredients into a delightful culinary experience, perfect for any occasion.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
  • 2 tbsp olive oil, divided
  • 2 tbsp unsalted butter, divided
  • 2 tsp dried Italian seasoning, divided
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 1 small yellow onion, finely diced
  • 4–5 cloves garlic, minced
  • 1 cup orzo pasta
  • 4.5 cups low-sodium chicken broth, divided
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and thinly sliced
  • 4–5 cups fresh spinach, roughly chopped
  • 1/4 tsp red pepper flakes (optional)
  • Juice of 1/2 a fresh lemon (optional)
  • Fresh parsley or basil, chopped, for garnish

Instructions

  1. Cut chicken into 1-inch cubes; pat dry. In a bowl, toss chicken with 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper. Set aside. Dice onion, mince garlic, slice sun-dried tomatoes, and chop spinach. Measure out remaining ingredients for quick assembly.
  2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken in 2 batches for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate and cover loosely with foil.
  3. Reduce heat to medium. Add 1 tbsp olive oil and 1 tbsp butter to the same skillet. Sauté diced onion for 5-7 minutes until translucent. Add minced garlic; cook 1 minute until fragrant. Add dry orzo and toast for 2-3 minutes, stirring constantly. Pour in 1/2 cup chicken broth (as wine alternative), scrape up browned bits, and simmer until almost absorbed (2-3 minutes).
  4. Add the first cup of chicken broth, 1 tsp Italian seasoning, and red pepper flakes (if using) to the orzo. Stir and simmer until mostly absorbed (5-7 minutes). Continue adding the remaining 3 cups of chicken broth, one cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Cook until orzo is al dente and creamy (15-20 minutes total), adding more broth/water if needed.
  5. Reduce heat to low. Stir in 1/2 cup heavy cream and 1/2 cup Parmesan cheese until melted and smooth. Taste and season with additional salt and pepper as needed.
  6. Return seared chicken and sliced sun-dried tomatoes to the skillet. Stir gently to combine and heat through for 2-3 minutes. Add chopped spinach and stir until just wilted and vibrant green (1-2 minutes).
  7. Remove from heat. Squeeze the juice of 1/2 lemon over the dish (optional) and stir. Serve immediately, garnished with extra Parmesan cheese and fresh parsley or basil. Enjoy with crusty bread or a side salad.

Notes

  • This recipe is best enjoyed immediately while hot and fresh.
  • For a lighter version, swap half the heavy cream for milk or extra chicken broth.
  • Consider adding roasted red peppers for extra flavor and color.
  • This dish pairs well with a simple side salad or crusty bread for soaking up the sauce.
  • Can be made vegetarian by omitting chicken and using vegetable broth.

Nutrition

Find it online: https://quizsavor.com/creamy-chicken-orzo-recipe/

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