Description
This creamy chicken orzo is a comforting and flavorful one-pan meal featuring tender chicken pieces, perfectly cooked orzo pasta, and a rich cheddar cheese sauce infused with garlic, onions, and aromatic spices. Ready in just 30 minutes, it’s a satisfying and easy dinner option for busy weeknights.
Ingredients
Scale
Protein & Pasta
- ½ pound orzo pasta
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
Seasonings & Fats
- 1 tablespoon olive oil
- ½ teaspoon salt (plus more for the pasta water)
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter, room temperature
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
Vegetables & Aromatics
- ⅓ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chopped baby spinach, stems removed and lightly packed
Liquids & Dairy
- ½ cup chicken broth
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
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 pasta according to package instructions, about 9-11 minutes until al dente. Drain the pasta and rinse briefly under cool water to stop cooking. Set aside.
- Cook the chicken: Preheat a large 12-inch skillet over medium-high heat. Add olive oil and the chicken pieces, seasoning them with salt and pepper. Cook for 7-9 minutes until the chicken is lightly golden and no longer pink inside. Remove chicken from skillet and place on a clean plate to rest.
- Sauté onions and garlic: Reduce the heat to medium-low. Add butter to the skillet, then add diced onions and minced garlic. Cook gently for 1-2 minutes until onions are tender and fragrant.
- Add broth and spices: Pour in chicken broth, then stir in dried mustard, sweet paprika, and ground thyme with the onions. Cook for 2-3 minutes until the broth begins to simmer and spices are well combined.
- Create the cheese sauce: Stir in the undiluted cheddar cheese soup and whole milk until the sauce is smooth and creamy.
- Combine pasta and chicken: Add the cooked orzo to the skillet, stirring until it’s fully coated with the cheese sauce. Return the cooked chicken to the skillet along with the chopped spinach. Stir gently to combine and allow the spinach to wilt into the sauce for 2-3 minutes.
- Serve: Remove the skillet from heat and serve the creamy chicken orzo immediately. Garnish with chopped fresh parsley or parsley flakes if desired.
Notes
- Make sure not to overcook the orzo to keep it al dente and prevent it from becoming mushy in the sauce.
- Use skinless, boneless chicken breasts for a tender texture and even cooking.
- For a lighter version, substitute whole milk with low-fat milk or a milk alternative.
- Frozen spinach can be used if fresh is unavailable, but be sure to thaw and drain excess water before adding.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop with a splash of milk to loosen the sauce.
