Description
This creamy chicken orzo recipe is a comforting and flavorful one-pan meal featuring tender chicken breast, toasted orzo pasta, sun-dried tomatoes, and fresh baby spinach all simmered in a luscious Parmesan-infused creamy sauce. Perfect for a quick weeknight dinner, it combines Italian-seasoned chicken with a rich, cheesy texture and vibrant greens.
Ingredients
Scale
Protein & Vegetables
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 small sweet onion, diced (about 1 cup)
- 10 sun-dried tomato halves, diced
- 2 cloves garlic, minced
- 2 handfuls baby spinach (about 2-3 ounces)
Pantry & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Freshly ground black pepper, to taste
Pasta & Dairy
- 2 cups dried orzo pasta (from a 1 pound box)
- 3 cups chicken stock
- 1 cup half and half
- 1 cup freshly grated Parmesan cheese
Instructions
- Prep Ingredients: Cut the chicken breast into bite-sized pieces, dice the onion and sun-dried tomatoes, and mince the garlic cloves to have all ingredients ready for cooking.
- Sauté Chicken: Heat olive oil in a large sauté pan over medium-high heat. Add the diced chicken along with ½ teaspoon kosher salt, garlic powder, and Italian seasoning. Cook the chicken, stirring occasionally, for 5-6 minutes until opaque and cooked through. Remove the chicken from the pan and set aside.
- Cook Onion and Toast Orzo: In the same pan, add the diced onion and cook for 3-4 minutes until softened. Add more olive oil if the pan is dry. Stir in the dried orzo pasta and toast it by stirring constantly for 2-3 minutes until it starts to turn lightly golden and aromatic.
- Simmer with Stock: Return the cooked chicken to the pan along with minced garlic and diced sun-dried tomatoes. Pour in the chicken stock, reduce heat to medium, and bring to a gentle simmer. Allow the orzo to cook uncovered for 10-12 minutes, stirring frequently to prevent sticking, until most of the stock is absorbed and the orzo is tender.
- Add Cream and Simmer: Lower the heat to medium-low and add the half and half. Continue simmering for 4-5 minutes more, allowing the creamy mixture to thicken and incorporate with the pasta and chicken.
- Finish with Cheese and Spinach: Remove the pan from heat and stir in the freshly grated Parmesan cheese until melted and evenly distributed. Add the baby spinach and stir for 1-2 minutes; the residual heat will gently wilt the spinach.
- Season and Serve: Taste the orzo and season with the remaining ½ teaspoon kosher salt and freshly ground black pepper to your liking. Serve immediately to enjoy the creamy, flavorful dish at its best.
Notes
- For extra flavor, you can use homemade chicken stock or low-sodium store-bought stock.
- Make sure to stir the orzo frequently while simmering to prevent it from sticking and burning at the bottom of the pan.
- If you prefer a thicker sauce, reduce the half and half slightly before adding it or cook a little longer on low heat.
- Substitute baby kale or arugula for baby spinach if desired; add them at the same final step to wilt.
- To keep it gluten-free, substitute orzo with a gluten-free pasta variant.
