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Creamy Chicken Orzo

A quick and comforting one-pan meal featuring tender chicken and creamy orzo pasta, infused with garlic and fresh spinach, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups orzo pasta
  • 1 lb chicken breast, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup spinach, chopped
  • Salt and pepper to taste
  • Olive oil For sautéing
  • Parmesan cheese for serving Optional topping

Method
 

Cooking Instructions
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken breast, season it with salt and pepper, and cook for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add a bit more olive oil if needed and toss in the chopped onion. Sauté for 3-4 minutes until the onion is soft. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the orzo to the skillet with the onions and garlic, stirring well to coat the pasta with the flavors. Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally.
  4. Once the orzo is tender, stir in the heavy cream and chopped spinach. Mix well, and let this simmer for another 2-3 minutes until the spinach wilts and everything is heated through. Return the cooked chicken to the skillet and give it one last stir to combine.
  5. Taste and adjust the seasoning if necessary. Serve the creamy chicken orzo hot, garnishing with freshly grated Parmesan cheese.

Notes

Substitutions: You can substitute the chicken with diced turkey or chickpeas for a vegetarian option. For a lighter dish, opt for half-and-half instead of heavy cream. Timing: Have all your ingredients prepped and ready before starting to save time. Avoid overcooking the orzo; it should be al dente as it continues to cook slightly off the heat. Storing: Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.