Creamy Chicken Orzo Delight (Printable)

Tender chicken breasts cooked with orzo and sun-dried tomatoes in a luscious parmesan sauce.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil

→ Orzo & Aromatics

06 - 1 small yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 cup sun-dried tomatoes (oil-packed), drained and thinly sliced
09 - 1½ cups orzo pasta

→ Sauce

10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
12 - ½ cup freshly grated parmesan cheese
13 - 1 teaspoon crushed red pepper flakes (optional)
14 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
15 - 2 cups baby spinach leaves

→ Garnish

16 - Fresh chopped basil
17 - Extra parmesan cheese for serving

# How To Make It:

01 - Pat chicken breasts dry and evenly season both sides with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken breasts until golden brown, about 4-5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and sauté until softened, about 2-3 minutes. Add minced garlic and sun-dried tomatoes, cooking for an additional minute.
04 - Stir in the orzo pasta and toast lightly for 1 minute over medium heat.
05 - Pour in chicken broth and heavy cream, stirring to combine and scraping the bottom to release browned bits.
06 - Nestle seared chicken breasts into the orzo mixture. Reduce heat to medium, cover, and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and chicken is fully cooked.
07 - Remove chicken to a plate. Stir parmesan cheese, crushed red pepper flakes, thyme, and baby spinach into the sauce. Cook until spinach wilts and sauce becomes creamy.
08 - Slice the chicken and return it to the pan or serve atop the orzo. Garnish with fresh chopped basil and extra parmesan cheese.

# Expert Advice:

01 -
  • It all happens in one pan, so cleanup is as easy as the cooking.
  • The orzo soaks up the creamy sauce like a dream, giving you tender pasta and rich flavor in every bite.
  • It looks fancy enough for guests but comes together on a weeknight without stress.
  • Sun-dried tomatoes and parmesan create a depth of flavor that tastes like you simmered it for hours.
02 -
  • Don't skip patting the chicken dry, moisture on the surface will prevent that beautiful golden sear and you'll end up steaming it instead.
  • Stir the orzo occasionally while it simmers or it will stick to the bottom and burn, learned that one the hard way.
  • If the sauce looks too thick after the orzo cooks, add a splash of chicken broth or pasta water to loosen it up.
03 -
  • Use freshly grated parmesan instead of the pre-grated stuff, it melts smoother and tastes a hundred times better.
  • Let the chicken rest for a few minutes after searing before you slice it, that way the juices stay inside instead of running all over your cutting board.
  • Add a tablespoon of butter at the very end for extra richness and a glossy finish that clings to the orzo.
Go Back