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Creamy Chicken and Orzo

A cozy, one-pot meal featuring tender chicken, creamy sauce, and orzo pasta, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken and Orzo
  • 1 pound chicken breasts (about 2 medium breasts) Boneless skinless breasts are recommended, but thighs can be used for more flavor.
  • 1 cup orzo pasta
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 cup heavy cream For a lighter option, half-and-half can be used.
  • 1 cup fresh spinach (loosely packed) Baby spinach works best.
  • 1/2 cup grated Parmesan cheese Plus extra for serving.
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil For searing.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt and pepper.
  2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
  3. Add the chicken and cook for 5–7 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and tent with foil.
Cooking
  1. Add the minced garlic to the same pot and sauté for 30–60 seconds, stirring constantly, until fragrant and the bottom of the pot is deglazed slightly.
  2. Add the orzo to the pot and stir for 1 minute to toast lightly.
  3. Pour in the chicken broth and bring to a boil, then reduce to a simmer and cook, uncovered, stirring occasionally, until the orzo is al dente (about 8–10 minutes).
  4. Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese until the sauce is smooth and slightly thickened.
  5. Add the spinach and cook until wilted, about 1–2 minutes.
  6. Slice the rested chicken thinly and return it to the pot. Stir gently to combine and warm the chicken through.
Serving
  1. Serve immediately with an extra sprinkle of Parmesan and cracked black pepper.

Notes

This dish can be tweaked with different kinds of chicken, dairy alternatives, or vegetable stocks for variations. For a lighter version, use half-and-half instead of heavy cream.