Creamy One Pot Chicken Orzo
A cozy and comforting dinner that cooks up in just one pan for easy cleanup.
recipesbynani.comThis chicken orzo is one of my favorite meals when I want something satisfying without spending all night in the kitchen. The orzo cooks right in the pan with the chicken and broth, which makes it incredibly creamy and flavorful.
My best tip is to use fresh baby spinach and add it at the very end. You want it to just wilt down into the sauce so it stays bright and fresh instead of getting mushy.
🧺 Ingredients
- 1 pound chicken breast, cut into bite sized pieces
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1/2 cup sun dried tomatoes, chopped
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
👩🍳Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat.
- 2
Add the chicken pieces and season with salt, pepper, and oregano, cooking until the chicken is browned and cooked through.
- 3
Stir in the garlic and cook for about one minute until fragrant.
- 4
Add the uncooked orzo, chicken broth, and sun dried tomatoes to the skillet.
- 5
Bring the liquid to a gentle boil, then turn the heat down to low and cover with a lid. Let it simmer for about 10 minutes or until the orzo is tender.
- 6
Stir in the heavy cream and parmesan cheese until the sauce is smooth and creamy.
- 7
Fold in the fresh spinach and cook just until it wilts, then serve immediately.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the sauce thickens too much while sitting, just add a tiny splash of water or broth when you reheat it on the stove.
Made this recipe? Let us know how it went.
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