Description
This Creamy Chicken Orzo recipe combines tender chunks of chicken breast with orzo pasta in a luscious cheddar cheese sauce, enriched with sweet onions, garlic, and spinach. Ready in just 30 minutes, it’s a comforting and flavorful one-pan meal perfect for weeknight dinners.
Ingredients
Scale
Orzo
- ½ pound orzo pasta
- Salt, for pasta water
Chicken
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons unsalted butter, room temperature
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- 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
- Chopped fresh parsley or dried parsley flakes, optional garnish
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package directions, about 9-11 minutes, until al dente. Drain and rinse under cool water to prevent sticking, then set aside.
- Cook the chicken: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, then the chicken pieces seasoned with salt and pepper. Cook for 7-9 minutes, turning occasionally, until golden and no longer pink inside. Remove chicken from skillet and set aside on a clean plate.
- Sauté aromatics: Lower heat to medium-low. Add the butter to the skillet, along with diced onions and minced garlic. Cook for 1-2 minutes until onions become tender and fragrant, stirring occasionally to avoid burning.
- Add seasonings and broth: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme with the onions. Cook for 2-3 minutes until the broth starts to simmer and flavors meld.
- Make the cheese sauce: Pour in the condensed cheddar cheese soup and whole milk. Stir continuously until the sauce becomes smooth and heated through.
- Combine pasta and chicken: Mix in the reserved orzo to fully coat with the cheese sauce. Then add the cooked chicken pieces and chopped baby spinach. Stir gently until combined and cook 2-3 minutes more, until spinach is fully wilted.
- Serve: Remove skillet from heat. Dish out portions immediately, and garnish with fresh or dried parsley if desired. Enjoy your creamy chicken orzo hot!
Notes
- For best texture, do not overcook the orzo; it should be al dente.
- Use a large skillet to avoid overcrowding the chicken and ensure even cooking.
- Spinach can be substituted with kale or Swiss chard for a different flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if the sauce thickens too much.
