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Chicken and Orzo Recipe
Ash Tyrrell

Chicken and Orzo Recipe

Looking for a comforting, flavorful dish that saves you from doing a ton of dishes afterward? This chicken and orzo recipe has been a game-changer for me. After trying it for the first time, I knew it was going straight into my weeknight dinner rotation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Main Course
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs (or breasts if you prefer): Juicy thighs work best as they stay tender and flavorful.
  • Salt and pepper to season: A simple yet essential way to enhance the chicken's taste.
  • 3 tablespoons olive oil or butter: Helps achieve a golden sear on the chicken and adds richness to the dish.
  • 2 cups uncooked orzo pasta: The star of this recipe orzo absorbs all the delicious flavors in the pot.
  • 1 medium onion finely chopped: Adds a sweet and savory base to the dish.
  • 4 garlic cloves minced: For a robust, aromatic kick.
  • 3/4 cup sun-dried tomatoes chopped (optional): These introduce a tangy-sweet depth.
  • 3 cups chicken stock or broth: The liquid base that cooks the orzo to perfection. Use low-sodium to control salt.
  • 1/2 teaspoon paprika or smoked paprika optional: Provides a subtle warmth and color.
  • 1/2 cup heavy cream or half-and-half optional: For a creamy, comforting version.
  • 1 cup fresh spinach or baby spinach optional: Stir it in at the end for added nutrients and color.
  • Fresh parsley or thyme to garnish: A finishing touch of herbaceous freshness.
  • Freshly grated Parmesan cheese to serve: Adds a salty, nutty flavor that ties everything together.

Method
 

  1. Start by heating your skillet or Dutch oven over medium heat. Add 2 tablespoons of olive oil or butter. Pat the chicken dry with a paper towel, season both sides with salt and pepper, and sear until golden brown on each side (about 4 minutes per side). Remove the chicken and set it aside.
  2. Add the remaining tablespoon of olive oil or butter to the same pan. Stir in the uncooked orzo and allow it to toast lightly, stirring often. This step adds a nutty, rich flavor to the pasta.
  3. Add the onion to the pan and sauté until translucent. Toss in the garlic, and cook for about 30 seconds until fragrant. If you’re using sun-dried tomatoes or paprika, stir them in now for an extra layer of flavor.
  4. Pour in the chicken stock, stirring gently to ensure nothing sticks to the bottom. Bring the mixture to a boil, reduce the heat to low, and nestle the chicken back into the pot. Cover and simmer for 15 minutes, stirring occasionally, until the orzo absorbs the liquid and the chicken is cooked through.
  5. Once the orzo is tender, stir in heavy cream (if using) and spinach. Allow the spinach to wilt for 1-2 minutes. Sprinkle in freshly grated Parmesan and chopped parsley or thyme, then plate your meal.

Notes

  • If the orzo mixture starts sticking or drying out, add a splash of chicken stock or water.
  • Always use freshly grated Parmesan for better texture and flavor.
  • For a crispy chicken skin, transfer the seared chicken to the oven and broil for 5 minutes before adding back to the skillet.
  • Cooking for guests? Garnish with a sprinkle of fresh herbs and lemon zest for extra flair.