I’m a big fan of orzo since it’s so much easier to cook than risotto. With this creamy chicken orzo recipe, I don’t have to babysit the pot, stirring for hours and hours. It still has that creamy and chewy texture like risotto but with so much less work.
How to Store and Reheat
Store leftover creamy chicken orzo in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a pot set over medium-low heat until warmed through. I do not recommend freezing this dish, as the orzo tends to turn mushy once thawed.
How to Make Creamy Chicken Orzo Step by Step
Season the Chicken: Toss 1½ pounds of boneless, skinless chicken pieces with ½ teaspoon of garlic powder, ½ teaspoon of onion powder ½ teaspoon of ground paprika, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook the Chicken: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Once heated, add in the chicken pieces, cooking for 5-7 minutes until browned. Cook the Onion: Add in the remaining 1 tablespoon of olive oil, then add in ½ of a chopped onion. Sprinkle with salt, and cook for a couple minutes until softened. Add in 3 minced cloves of garlic, and cook for another minute. Simmer the Orzo: Stir in 1½ cups of dry orzo pasta, then add in 3 cups of low-sodium chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover the pan and simmer for 10-15 minutes until the orzo is cooked. Add the Cream: Stir in ½ cup of heavy cream and ¼ cup of freshly grated Parmesan cheese. Garnish and Serve: Finish with a sprinkle of chopped parsley and thyme, more Parmesan cheese, and a squeeze of lemon juice.
