Orzo Chicken

Creamy, comforting, and packed with bold flavor, this Orzo Chicken is your next weeknight dinner star. Picture tender, golden-seared chicken breast resting on a bed of creamy parmesan orzo, flecked with fresh herbs and bursting with rich garlic-butter notes. It’s one of those meals that feels fancy but is secretly simple, making it ideal for both busy nights and cozy weekends at home.

What makes this dish so irresistible is how perfectly the textures complement each other. The orzo, almost risotto-like in creaminess, wraps around the savory seared chicken in a buttery embrace. It’s the kind of dish that gets everyone around the table a little quiet—except for the sound of satisfied forks.

What Kind of Orzo Should I Use?

Stick with traditional orzo pasta—those tiny, rice-shaped pieces that cook quickly and soak up all the sauce. Avoid whole wheat if you’re after that creamy texture, and steer clear of large pastina shapes as they won’t deliver the same bite. If you need a gluten-free option, go for a gluten-free orzo that holds its shape well in creamy sauces.

Ingredients for the Orzo Chicken

Chicken breasts – Boneless, skinless chicken breasts are ideal for searing and slicing. They hold seasoning well and cook evenly.

Orzo pasta – This small, rice-shaped pasta cooks quickly and becomes luxuriously creamy when simmered in broth and cheese.

Garlic – Fresh minced garlic adds that necessary kick and depth of flavor to both the chicken and the orzo base.

Chicken broth – The foundation of the creamy orzo sauce, broth provides rich, savory undertones.

Heavy cream – To create that luscious, creamy texture that coats each grain of orzo.

Parmesan cheese – Freshly grated for a nutty, salty finish that melts right into the pasta.

Butter – For browning the chicken and giving the orzo a silky mouthfeel.

Olive oil – Helps get that golden sear on the chicken while adding flavor.

Italian seasoning – A balanced blend of herbs that enhances the flavor of both the chicken and the orzo.

Salt and pepper – Seasoning essentials that bring everything to life.

Fresh parsley – Chopped and sprinkled at the end for a fresh, herbal contrast to the creamy dish.

How To Make the Orzo Chicken

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry and seasoning them generously with Italian seasoning, salt, and pepper. Heat a mix of olive oil and butter in a skillet over medium-high heat. Once hot, sear the chicken on both sides until golden brown and cooked through—about 5-6 minutes per side depending on thickness. Set aside and cover loosely.

Step 2: Sauté the Garlic

In the same skillet, reduce heat to medium and add a bit more butter if needed. Toss in the minced garlic and stir for about 30 seconds until fragrant. Be careful not to let it burn.

Step 3: Cook the Orzo

Pour the dry orzo straight into the skillet and toast it slightly in the garlic butter for 1-2 minutes. This step builds a flavorful base.

Step 4: Simmer With Broth and Cream

Add chicken broth and bring to a gentle simmer. Stir frequently as the orzo absorbs the liquid. After about 6-8 minutes, add the heavy cream and continue cooking until the orzo is al dente and the mixture thickens to a risotto-like consistency.

Step 5: Stir in Cheese and Herbs

Remove the skillet from heat and stir in the freshly grated parmesan until melted. Adjust seasoning with salt and pepper to taste. Fold in chopped parsley for a fresh touch.

Step 6: Assemble and Serve

Slice the rested chicken and layer it on top of the creamy orzo. Spoon extra sauce over the top, garnish with more parsley and parmesan if desired, and serve warm.

How to Serve and Store Orzo Chicken

This dish shines when served hot and fresh, straight from the skillet to the table. Pair it with a crisp green salad or roasted veggies to round out the meal. A squeeze of lemon over the top can add a bright contrast to the creamy richness.

To store, let leftovers cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days. To reheat, add a splash of broth or cream and warm on the stovetop or in the microwave until heated through.

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. It will also be firm to the touch and no longer pink in the center.

Can I use chicken thighs instead?

Absolutely! Boneless, skinless chicken thighs work just as well. Just adjust the cooking time slightly as they may take a bit longer.

What’s a good substitute for heavy cream?

You can use half-and-half or even whole milk in a pinch, but keep in mind the sauce will be slightly less rich.

How can I make this recipe lighter?

Try reducing the butter and using half-and-half instead of cream. You can also use grilled chicken and a low-fat cheese.

Can I freeze the leftovers?

Creamy pastas don’t always freeze well, as the texture can change when reheated. It’s best enjoyed fresh or within a few days from the fridge.

Is this recipe spicy?

Not at all! But if you want a little heat, add a pinch of red pepper flakes when cooking the garlic.

Want More Chicken Pasta Ideas?

If you loved this Orzo Chicken recipe, you’re in for a treat with these other creamy and comforting dishes:

Try this irresistible Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for more richness.
Don’t miss the flavor-packed Lemon Garlic Butter Chicken Bites with Parmesan Linguine.
Dive into comfort with Creamy Garlic Parmesan Tortellini with Chicken and Broccoli.
Need a quick one-pan meal? One Skillet Spicy Buffalo Ranch Chicken Pasta delivers bold flavor.
Or cozy up with this hearty Bowtie Pasta with Creamy Velveeta Beef Sauce if you’re craving a twist.

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And don’t forget to share your kitchen wins in the comments! Did you add mushrooms or spinach? Try a different cheese? I’d love to hear how you made it yours.

Let’s keep cooking together—your feedback and creative spins always inspire new ideas!