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Creamy Orzo With Chicken is displayed as the appealing featured image for this delicious recipe.

Creamy Orzo with Chicken

This recipe delivers perfectly cooked orzo and tender chicken in a rich, creamy sauce. The key is controlling starch release from the orzo and marinating the chicken for maximum flavor and moisture. A simple roux ensures a stable and delicious creamy sauce.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil, plus more for the marinade
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry orzo pasta
  • 4 cups chicken broth, low sodium
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine optional
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving optional
  • Squeeze of lemon juice for chicken marinade

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • whisk
  • spatula
  • mixing bowl

Method
 

  1. Season the chicken pieces generously with salt and pepper.
  2. Marinate the chicken in 1 tablespoon of olive oil, 1 clove of minced garlic, and a squeeze of lemon juice for at least 30 minutes (or up to a few hours) in the refrigerator.
  3. In a large pot or Dutch oven, heat the remaining olive oil over medium heat.
  4. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Add the marinated chicken to the pot and cook until browned on all sides and cooked through. Remove the chicken from the pot and set aside.
  7. Melt the butter in the same pot.
  8. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  9. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot.
  10. If using, pour in the dry white wine and let it simmer for a minute or two, allowing the alcohol to evaporate.
  11. Add the orzo pasta to the pot.
  12. Bring to a simmer, then reduce the heat to low, cover, and cook for 8-10 minutes, or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
  13. Stir in the heavy cream and Parmesan cheese.
  14. Cook for another minute or two, until the sauce is thickened and creamy.
  15. Return the cooked chicken to the pot and stir to combine.
  16. Stir in the chopped parsley.
  17. Season with salt and pepper to taste.
  18. Serve hot, garnished with extra Parmesan cheese and a lemon wedge (optional).

Notes

For a richer flavor, use bone-in, skin-on chicken thighs instead of chicken breasts, but be sure to adjust the cooking time accordingly. You can also add other vegetables to the dish, such as spinach, mushrooms, or sun-dried tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.