When you’re craving a cozy, flavorful dinner without a pile of dishes, this Chicken Orzo is here to save the day. It’s a rich, comforting meal that cooks up in one pan, with juicy, tender chicken, creamy orzo pasta, and a simple, savory sauce loaded with herbs and garlic.
I started making this dish on busy weeknights because it’s easy, fast, and completely satisfying. It’s the kind of meal that feels special enough for Sunday dinner but quick enough for Tuesday nights. Plus, it’s endlessly customizable — you can sneak in extra veggies or swap out herbs depending on what’s in your kitchen.
Why You’ll Love This Chicken Orzo
- One-Pan Dinner: Less mess, more flavor.
- Rich & Creamy: Like a quick risotto without the extra work.
- Family-Friendly: Hearty, comforting, and easy to customize.
Table of Contents
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 1/2 cups uncooked orzo pasta
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1/2 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup fresh spinach or peas (optional)
- Fresh parsley or basil, for garnish
Instructions
Step 1: Season and Sear the Chicken
Season chicken with salt, pepper, paprika, and oregano. In a large skillet or sauté pan, heat olive oil over medium-high heat. Cook chicken 5–7 minutes per side, until golden and cooked through. Remove from pan and set aside.
Step 2: Sauté the Garlic and Orzo
In the same pan, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Stir in the orzo and cook for 2–3 minutes, letting it toast lightly in the oil.
Step 3: Add Broth and Simmer
Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a boil, then reduce heat and simmer for 8–10 minutes, stirring occasionally.
Step 4: Add Creaminess
Once the orzo is tender and most of the liquid is absorbed, stir in milk, Parmesan, and spinach or peas (if using). Return the chicken to the pan and let everything warm through for 2–3 minutes.
Step 5: Serve
Garnish with fresh parsley or basil, extra Parmesan, and cracked black pepper. Serve hot.
Perfect Pairings
- A crisp green salad
- Roasted vegetables
- Garlic bread or warm pita
- A glass of white wine or sparkling water with lemon
Tips for the Best Chicken Orzo
- Toast the orzo before adding broth for a nutty, rich flavor.
- Don’t overcook the orzo — it should be tender, not mushy.
- Use chicken thighs for an even juicier, richer result.
Flavor Variations
- Lemon Chicken Orzo: Stir in lemon zest and juice for brightness.
- Creamy Mushroom Orzo: Add sautéed mushrooms with the garlic.
- Greek-Style: Add olives, sun-dried tomatoes, and feta.
- Spicy Kick: Mix in a pinch of red pepper flakes.
Make-Ahead & Storage
- Make-Ahead: Prepare everything, then gently reheat with a splash of broth or milk.
- Fridge Storage: Keep in an airtight container for 3–4 days.
- Reheat: Warm in a pan with a little broth to loosen the sauce.
Chicken Orzo
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: One-Pan, Stovetop
- Cuisine: American, Mediterranean-Inspired
Description
A creamy, hearty dish with tender chicken and orzo — this Chicken Orzo is the perfect meal for any occasion. Easy to make and full of flavor!
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 1 1/2 cups uncooked orzo pasta
- 3 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1/2 cup milk or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup fresh spinach or peas (optional)
- Fresh parsley or basil, for garnish
Instructions
Step 1: Season and Sear the Chicken
- Season chicken with salt, pepper, paprika, and oregano. In a large skillet or sauté pan, heat olive oil over medium-high heat. Cook chicken 5–7 minutes per side, until golden and cooked through. Remove from pan and set aside.
Step 2: Sauté the Garlic and Orzo
- In the same pan, reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant. Stir in the orzo and cook for 2–3 minutes, letting it toast lightly in the oil.
Step 3: Add Broth and Simmer
- Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a boil, then reduce heat and simmer for 8–10 minutes, stirring occasionally.
Step 4: Add Creaminess
- Once the orzo is tender and most of the liquid is absorbed, stir in milk, Parmesan, and spinach or peas (if using). Return the chicken to the pan and let everything warm through for 2–3 minutes.
Step 5: Serve
- Garnish with fresh parsley or basil, extra Parmesan, and cracked black pepper. Serve hot.
Notes
- Toast the orzo before adding broth for a nutty, rich flavor.
- Don’t overcook the orzo — it should be tender, not mushy.
- Use chicken thighs for an even juicier, richer result.
Keywords: chicken orzo, one-pan chicken dinner, creamy orzo recipe, easy chicken recipes, weeknight chicken orzo, garlic parmesan orzo, skillet chicken and orzo, chicken risotto, Mediterranean chicken orzo, one-pot pasta recipes
Frequently Asked Questions (FAQ)
1. Can I use leftover rotisserie chicken?
Absolutely — just skip the searing step and stir it in at the end to warm.
2. Can I use a different pasta?
Small shapes like ditalini or couscous work, though liquid ratios and times may need adjusting.
3. Can I make this dairy-free?
Yes — swap milk for a plant-based option and skip the Parmesan or use dairy-free cheese.
4. Can I make it gluten-free?
Yes — use gluten-free orzo or small gluten-free pasta.
5. Can I double the recipe?
Easily — just use a larger pan and adjust cooking times slightly.
