Description
Creamy Chicken Orzo is a comforting and delicious one-pan meal featuring tender chicken pieces, cheesy cheddar soup sauce, and tender orzo pasta. Enhanced with sweet onions, garlic, baby spinach, and aromatic spices, this dish comes together quickly on the stovetop for a perfect weeknight dinner that serves 4.
Ingredients
Scale
Orzo and Pasta Ingredients
- ½ pound orzo pasta
- Salt (for pasta water, to taste)
Chicken and Cooking Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt, plus more for seasoning
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, room temperature
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
Sauce Ingredients
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup (undiluted)
- ¼ cup whole milk
- ½ cup chopped baby spinach, stems removed, lightly packed
Garnish
- Chopped fresh parsley or dried parsley flakes (optional)
Instructions
- Cook the orzo pasta: Bring a large pot of salted water to a boil and cook the orzo according to the package directions, about 9-11 minutes until al dente. Drain the pasta, rinse under cold water to stop the cooking, and set aside.
- Cook the chicken: Preheat a large 12-inch skillet over medium-high heat. Add the olive oil, then the chicken pieces. Season with salt and pepper. Cook for 7-9 minutes, stirring occasionally, until the chicken is lightly golden and cooked through with no pink inside. Remove the chicken from the skillet and set on a clean plate.
- Sauté onions and garlic: Reduce the heat to medium-low. Add the butter to the skillet, then the diced onions and minced garlic. Cook for 1-2 minutes until the onions are tender and fragrant, being careful not to burn the garlic.
- Add seasonings and broth: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme. Cook for 2-3 minutes, allowing the broth to start simmering and the flavors to meld.
- Make the cheese sauce: Add the undiluted condensed cheddar cheese soup and whole milk to the skillet. Stir continuously until the sauce is smooth and creamy.
- Combine pasta, chicken, and spinach: Stir the reserved orzo into the cheese sauce until fully coated. Then add the cooked chicken and chopped baby spinach. Stir gently until everything is combined and cook for an additional 2-3 minutes, until the spinach wilts completely into the sauce.
- Serve: Remove from heat and spoon into serving dishes. Garnish with chopped fresh parsley or dried parsley flakes if desired. Serve immediately for a creamy, comforting meal.
Notes
- Be sure to rinse the orzo after cooking to prevent it from sticking and to keep the texture light.
- Using undiluted condensed cheddar cheese soup creates a richer, creamier sauce.
- Feel free to swap baby spinach with other greens such as kale or arugula for a different flavor profile.
- For a lower-fat version, use reduced-fat cheddar soup and substitute whole milk with a lighter milk option.
- Make sure the chicken is cooked completely before removing it from the skillet to ensure food safety.
