The Ultimate One-Pan Creamy Chicken Orzo

When I moved to the U.S. in my thirties, everything felt new, from the grocery stores to the routines. I missed the familiar flavors of home, but I simply didn’t have the energy for complicated recipes after a long day. What I did have was a deep love for food and a desire to bring warmth to the table. This simple, comforting creamy chicken orzo is the result of that journey.

Why You’ll Love This Creamy Chicken Orzo

This recipe has become a staple in my kitchen, and I know it will become one in yours too. Here is why this specific chicken orzo dish is a total lifesaver for busy weeknights:

• One-Pan Wonder: You cook the entire meal in a single skillet for maximum flavor with minimal cleanup afterwards.
• Beginner-Friendly: If you are new to cooking, this recipe is foolproof. The steps are straightforward, and the result is always creamy and delicious.
• Highly Customizable: It is incredibly easy to swap proteins or vegetables based on what you have in your pantry or fridge.
• Restaurant Quality: You get that rich, comforting texture of a risotto or a slow-cooked meal in just about 45 minutes.

Orzo 101: What is Orzo and Why We Love It

You might see “orzo” on the package and think it looks like rice, but it is actually a type of short-cut pasta. Its shape and size make it unique because it cooks relatively quickly and releases starch that helps create a naturally velvety sauce. This makes it perfect for creamy, comforting dishes like this one.

Cooking orzo is simple, but there are a few tricks to get it right. First, never rinse your orzo before cooking; you need that surface starch to help thicken your sauce. Second, because it is small, it can settle at the bottom of the pan. stirring often is the key to preventing sticking. Finally, aim for an al dente texture, where the pasta still has a slight bite to it, so it doesn’t become mushy in the sauce.

Equipment Essentials for Your One-Pan Chicken Orzo

Having the right tools makes the process smoother and ensures your chicken orzo cooks evenly.

• Large Skillet or Dutch Oven: I recommend a 12-inch skillet with high sides or a 6-to-8 quart Dutch oven. This gives the orzo plenty of room to expand without overcrowding the pan.
• Sharp Knife: A good chef’s knife makes prepping and cubing the chicken breast safe and easy.
• Measuring Tools: Accurate measuring cups and spoons ensure you get the perfect balance of seasonings and liquid for that creamy consistency.

Choosing Your Ingredients for the Best Chicken Orzo

Quality ingredients make a huge difference in simple dishes like this. Here is what to look for at the store.

For the meat, I use boneless, skinless chicken breast because it cooks fast and stays tender if you don’t overcook it. However, thighs are also a great option if you prefer darker meat. When it comes to the broth, strictly choose a high-quality chicken broth or stock, as this is the base of your flavor profile.

For the sun-dried tomatoes, opt for the kind packed in oil rather than the dry bags. The oil preserves the tomatoes’ moisture and adds a rich, savory depth that blends beautifully with the cream sauce.

Ingredients for the Ultimate One-Pan Chicken Orzo

• 1.5 Pounds Boneless, Skinless Chicken breast (cut into cubes)
• 2 Tablespoons Olive Oil
• 4-5 Cloves Garlic (mashed)
• 3/4 Cup Sun-Dried Tomatoes (packed in oil and drained)
• 2 Teaspoons Italian seasoning
• 2 Teaspoons Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Orzo
• 2 3/4 Cups Chicken Broth or Water
• 3/4 Cup Full-Fat Coconut Milk or Heavy Cream
• 2 Large Handfuls Fresh Spinach
• 3/4 Cup Parmesan Cheese (freshly grated)

How to Make This Foolproof Chicken Orzo Recipe

Follow these steps exactly for a comforting dinner that comes together easily.

1. Prepare the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
2. Heat the pan. Heat a skillet, on the stove, over medium heat, and add in the oil.
3. Sear the chicken. Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
4. Add seasonings. Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
5. Incorporate the pasta. Then, add in the orzo and broth and stir well.
6. Simmer the dish. Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn’t stick to the bottom of the pan.
7. Add cream and greens. Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.
8. Finish with cheese. Finally, add in the freshly-grated parmesan cheese and stir one last time.
9. Serve and enjoy. Once it’s done, remove it from the heat, serve it immediately, and enjoy!

Tips for Success: Achieving the Perfect Creamy Chicken Orzo Every Time

To ensure your dinner is a success, keep these tips in mind.

• Deglaze for Flavor: When you add the broth in step 5, be sure to scrape the bottom of the pan gently with your spoon. This releases any browned bits of chicken and spices (called fond) into the liquid, instantly boosting the flavor of your sauce.
• Monitor the Orzo: Orzo loves to stick to the bottom of the pan if left unattended. As mentioned in the instructions, lifting the lid to stir every few minutes is crucial. This simple action ensures even cooking and a smooth texture.
• Check the Chicken: To be absolutely sure your chicken is safe and juicy, you can use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, simply cut a piece in half; it should be opaque all the way through with no pink.

Troubleshooting Common Issues with Chicken Orzo

Even with easy recipes, small issues can crop up. Here is how to fix them so you can cook with confidence.

• Sticky Orzo: If your pasta feels like a solid block, it likely needs more moisture or more frequent stirring. Reduce the heat slightly and add a splash of extra broth to loosen it up.
• Dry Chicken: This usually happens from overcooking. Ensure you only sear the chicken briefly in the beginning steps, as it will finish cooking while simmering with the broth.
• Bland Flavor: If the dish tastes flat, it might need a bright acidic note. A squeeze of fresh lemon juice or a pinch of red pepper flakes added at the end can wake up all the flavors.
• Too Thick or Thin: If the sauce is too thick, stir in a little more broth or water. If it is too thin, let it simmer uncovered for another minute or two so the liquid produces a tighter sauce.

Substitutions & Variations for Your Chicken Orzo

Cooking is about making the meal work for you. Here is a handy table to help you modify this creamy chicken orzo recipe.

What to Serve With Your Creamy Chicken Orzo

This dish is quite rich, so pairing it with lighter sides creates a perfectly balanced meal.

A simple green salad with a zesty lemon vinaigrette cuts through the creaminess of the sauce beautifully. If you want something warm, roasted vegetables like asparagus or green beans are excellent options. And of course, a slice of crusty bread is wonderful for soaking up every last bit of that delicious sauce on your plate.

Storage & Reheating Your Chicken Orzo Leftovers

This recipe makes fantastic leftovers, though the pasta mimics a sponge and will soak up the sauce over time.

You can store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I do not recommend freezing this dish, as the cream and pasta texture can change significantly upon thawing.

When you are ready to eat, reheat the orzo in a saucepan over low heat or in the microwave. You will likely notice it has thickened up; simply stir in a splash of water, broth, or milk while heating to restore that creamy consistency.

Frequently Asked Questions About Chicken Orzo

Can I make this vegetarian/vegan?

Yes. You can swap the chicken for chickpeas, white beans, or mushrooms. Use vegetable broth instead of chicken broth, and opt for full-fat coconut milk and nutritional yeast or vegan parmesan.

How can I make my orzo extra creamy?

The starch from the pasta helps, but ensuring you use full-fat dairy or coconut milk makes a big difference. Stirring vigorously at the very end when adding the cheese also helps emulsify the sauce.

What pan size is best for this recipe?

A 12-inch skillet or a wide Dutch oven is best. You want enough surface area so the liquid reduces properly and the orzo cooks evenly without being squished.

Can I use bone-in chicken?

It is best to stick to boneless meat for this specific recipe because it cooks at the same rate as the pasta. Bone-in chicken requires much longer cooking times and might result in Mushy orzo.

My orzo stuck to the bottom, what did I do wrong?

Sticking usually happens if the heat is too high or you didn’t stir often enough. Remember to remove the lid and give it a good stir every few minutes during the simmering stage.

How long does chicken orzo last in the fridge?

properly stored in an airtight container, it will stay fresh for 3 to 4 days. It makes for a great lunch the next day!

Conclusion

I truly hope this creamy chicken orzo brings a little bit of ease and a lot of joy to your kitchen. Cooking doesn’t have to be perfect to be wonderful, and this one-pan meal is proof that you can make something delicious without the stress.

I would love to hear how it turned out for you! Please leave a comment below with your thoughts or questions, and if you made any fun swaps, let me know. Share your creations on social media and tag Aisha Recipes so we can celebrate your kitchen wins together!

Chicken Orzo

This comforting one-pan chicken orzo features tender chicken and pasta simmered with sun-dried tomatoes, garlic, and spinach in a creamy, savory sauce, finished with Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5 Pounds Boneless, Skinless Chicken breast (cut into cubes)
• 2 Tablespoons Olive Oil
• 4-5 Cloves Garlic (mashed)
• 3/4 Cup Sun-Dried Tomatoes (packed in oil and drained)
• 2 Teaspoons Italian seasoning
• 2 Teaspoons Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Orzo
• 2 3/4 Cups Chicken Broth or Water
• 3/4 Cup Coconut Milk or Heavy Cream (Full-Fat)
• 2 Large Handfuls Fresh Spinach
• 3/4 Cup Parmesan Cheese (freshly grated)

Equipment

• Skillet
• Stove
• Paper Towel

Method

 

Cooking Instructions

1. Pat chicken breasts dry, cut into cubes, and set aside.
2. Heat olive oil in a skillet over medium heat.
3. Add chicken to the hot oil and cook for 2-3 minutes until edges begin to cook.
4. Stir in sun-dried tomatoes, garlic, and seasonings, then cook for 3-4 minutes more.
5. Add orzo and chicken broth, stirring thoroughly.
6. Reduce heat to medium, cover, and cook for 12 minutes, stirring occasionally to prevent sticking.
7. When orzo is cooked, stir in coconut milk or heavy cream and spinach until wilted.
8. Finish by stirring in freshly grated parmesan cheese.
9. Remove from heat, serve immediately, and enjoy.

Notes

Stirring the orzo periodically during cooking is crucial to prevent it from sticking to the bottom of the pan. For best results, serve this dish immediately while it's warm and creamy.