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Creamy One Pot Chicken Orzo

Michelle
Creamy one pot chicken orzo with spinach, sun-dried tomatoes, and parmesan an easy Tuscan-style chicken dinner made in one skillet.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes
Servings 4

Equipment

  • Large deep skillet or Dutch oven (with lid)
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden Spoon or Silicone Spatula
  • Tongs
  • Microplane or grater (for parmesan)

Ingredients
  

  • 1 ½ lbs about 2 large boneless, skinless chicken breasts, cut into bite-size pieces (or thin strips)
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper plus more to taste
  • 1 ½ cups orzo
  • 3 cups chicken broth
  • 1 cup heavy cream
  • ¾ cup grated parmesan cheese plus extra for serving
  • ½ cup sun-dried tomatoes in oil, drained and sliced
  • 3 cups baby spinach
  • Fresh basil for serving optional

Instructions
 

  • Season the chicken. Pat chicken dry, then toss with salt, pepper, Italian seasoning, and paprika.
  • Brown the chicken. Heat olive oil and butter in a large deep skillet over medium-high heat. Add chicken and cook 4–5 minutes until lightly browned (it doesn’t need to be fully cooked yet). Remove to a plate.
  • Sauté the aromatics. In the same skillet, add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds until fragrant.
  • Toast the orzo. Add orzo to the skillet and stir for 1 minute so it lightly toasts and gets coated in the flavorful oil.
  • Simmer. Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer.
  • Cook the orzo. Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once or twice so the orzo doesn’t stick.
  • Make it creamy. Stir in heavy cream, parmesan, and sun-dried tomatoes. Add the chicken (and any juices) back into the skillet. Simmer 2–3 minutes until chicken is cooked through and sauce is creamy.
  • Add spinach. Stir in spinach and cook 1–2 minutes until wilted.
  • Taste and finish. Adjust salt and pepper. Top with extra parmesan and basil if you like, then serve warm.

Notes

  • Orzo thickens quickly as it sits add a splash of broth or cream when reheating.
  • Chicken thighs work great if you prefer a juicier bite.
  • For extra flavor, use the oil from the sun-dried tomatoes to sauté the onion (swap for part of the olive oil).
Keyword Creamy One Pot Chicken Orzo