Impress the whole family with this one-pot creamy chicken and orzo. It’s comforting, simple to prepare, and full of flavor — ideal for a chilly evening or an upgraded weeknight dinner.
Orzo has become a favorite in my kitchen; its rice-like shape and tender bite make it a versatile base for mains or sides. The mild, nutty taste of orzo soaks up sauces and seasonings beautifully. If you’re looking for an easy, satisfying meal the whole family will love, try this recipe tonight.
Why Make Creamy Chicken Orzo
This recipe is hearty and adaptable. You can swap the milk and a few other ingredients to suit dietary needs without losing flavor. Most of the recipe cooks in a single pan, and it pairs well with seasonal vegetables — asparagus is my usual choice, but green beans or roasted broccoli are excellent too.
Recipe Ingredients.
- Chicken breasts — boneless, skinless. If large, slice them in half so they cook evenly and more quickly.
- Seasoning — salt, pepper, onion powder, paprika, and Italian seasoning.
- Olive oil or butter — for browning the chicken.
- Orzo — a rice-shaped pasta that cooks quickly and becomes creamy with the sauce.
- Milk — unsweetened almond, oat, or regular cow’s milk all work well.
- Chicken broth — low-sodium broth adds depth to the orzo.
- Butter — adds richness; plant-based butter or ghee can be substituted.
- Mushrooms — sliced button or cremini are great; you can swap peas or chopped broccoli if preferred.
- Onion — yellow onion for mild sweetness and aroma.
- Garlic — fresh cloves for best flavor.
- Fresh parsley — brightens the dish and complements the garlic.
- Sun-dried tomatoes — preferably packed in oil for a tangy finish.
- Asparagus — optional, roasted and served alongside the orzo.
How To Make This Recipe:
Step One. Mix the salt, pepper, onion powder, paprika, and Italian seasoning in a small bowl. Slice large chicken breasts in half, then season both sides. Heat a large heavy-bottomed skillet over medium-high heat and add olive oil or butter.
Step Two. When the pan is hot, add the chicken and cook about 7–8 minutes per side, or until the internal temperature reaches 165ºF. Thicker pieces may need extra time. Transfer the cooked chicken to a warm plate and set aside.
Step Three. In the same skillet, add butter, chopped onion, sliced mushrooms, and garlic. Sauté for about 3 minutes until the onion is translucent and fragrant. Add the raw orzo and brown it for about 1 minute to enhance its flavor.
Step Four. Pour in the milk and chicken broth, stir, and bring to a gentle simmer. Cover and cook for 8–10 minutes, until the orzo is tender and most of the liquid is absorbed. Remove the lid, stir in the Parmesan, and adjust seasoning with salt and pepper. Fold in chopped parsley.
Step Five. Preheat the oven to 400ºF. Trim and chop asparagus, place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 5 minutes until tender-crisp.
Step Six. Serve the creamy orzo topped with the sliced chicken and roasted asparagus. Finish with extra parsley, a sprinkle of Parmesan, and chopped sun-dried tomatoes. Enjoy!
Recipe Variations
Orzo substitute: If you don’t have orzo, small pasta like ditalini works well.
Protein: Make this vegetarian by skipping the chicken, or use shrimp instead — reduce cooking to about 4 minutes per side.
Milk: Use almond, oat, skim, or any unsweetened milk to suit your needs.
Veggies: Swap mushrooms for peas or finely chopped broccoli, or omit them entirely.
Make Ahead & Storage Tips
Storing: This dish reheats well and is great for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave with a splash of milk for 1–2 minutes, stirring halfway through to restore creaminess.
Recipe Pairings
This meal is satisfying on its own but pairs nicely with crusty garlic bread or a simple side salad for a complete dinner.
Other Easy Weeknight Meals
- Chicken Orzo 30-Minute Skillet
- Mediterranean Chicken Bowl with Cilantro Rice
- Blackened Chicken Bowl
If you try this recipe, I’d love to hear how it turned out. Thanks for being here and happy cooking!
Creamy Chicken Orzo
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Equipment
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large heavy-bottomed pan or skillet
Ingredients
For The Chicken
- 2 large chicken breasts, about 1 pound
- 1 Tbsp olive oil or butter
- ¼ tsp pepper
- ½ tsp salt
- ¼ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp paprika
Creamy Orzo
- 1 Tbsp butter
- ¼ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1½ cup raw orzo
- 1 cup chicken broth
- 1¼ cup milk
- ¼ cup Parmesan
- 2 Tbsp parsley + extra for garnish
- ¼ cup sun-dried tomatoes, chopped
Asparagus
- 1 bunch asparagus
- 1 Tbsp olive oil
- ¼ tsp salt & pepper
Instructions
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Mix the seasonings. Cut large chicken breasts in half, season both sides, heat a large skillet, and add oil or butter.
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Cook chicken about 7–8 minutes per side until 165ºF. Transfer to a warm plate and set aside.
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In the same skillet, sauté butter, chopped onion, sliced mushrooms, and garlic for about 3 minutes. Add raw orzo and brown for 1 minute.
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Add milk and chicken broth, bring to a light simmer, cover, and cook 8–10 minutes. Remove lid, stir in Parmesan, adjust seasoning, and add parsley.
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Preheat oven to 400ºF. Chop asparagus, toss with oil, salt, and pepper, and roast about 5 minutes.
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Plate the creamy orzo with chicken and asparagus. Garnish with extra parsley, Parmesan, and sun-dried tomatoes. Enjoy!
Notes
Any milk will work; use unsweetened plain nut milk for a vegan version.
Ghee or vegan butter are good substitutes.
Skip mushrooms and use peas or chopped broccoli if preferred.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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