Creamy Chicken Orzo Dish (Printable View)

Tender chicken and orzo meld with sun-dried tomatoes and parmesan in a creamy, savory 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)
15 - 2 cups baby spinach leaves

→ Garnish

16 - Fresh basil, chopped
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 to 5 minutes per side. Remove and set aside.
03 - In the same pan, add chopped onion and cook until softened, about 2 to 3 minutes. Add minced garlic and sun-dried tomatoes; cook for one more minute.
04 - Stir in orzo pasta and toast lightly for 1 minute, stirring frequently.
05 - Pour in chicken broth and heavy cream, stirring to deglaze the pan and incorporate browned bits.
06 - Nestle chicken breasts into orzo mixture. Reduce heat to medium, cover, and simmer for 12 to 15 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
07 - Remove chicken to a plate. Stir Parmesan cheese, crushed red pepper flakes (if using), thyme, and baby spinach into the orzo until spinach wilts and sauce thickens.
08 - Slice chicken and return to the pan or place atop orzo. Garnish with chopped basil and additional Parmesan cheese before serving.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under an hour, which means you can actually make it on a weeknight without losing your mind.
  • The one-pot setup means less cleanup, and somehow the orzo absorbs all the creaminess in a way that makes you forget you're eating something this comforting.
  • It tastes like you spent way more effort than you actually did, which is honestly the best kind of cooking secret.
02 -
  • Don't skip drying the chicken—moisture prevents browning, and browning is where half the flavor comes from.
  • Stir the orzo occasionally as it cooks, or it will clump up and stick to the bottom of the pan.
  • Add the spinach off the heat so it stays bright green and doesn't turn muddy from prolonged cooking.
03 -
  • Use a Dutch oven or deep skillet with a lid so everything stays contained and steams beautifully as it cooks.
  • Fresh parmesan that you grate yourself melts smoothly into the sauce, while pre-shredded cheese can sometimes make it grainy or separated-looking.
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