20 Creamy Chicken Breast and Orzo Delicious Recipes

Nothing says comfort food quite like tender chicken breast and creamy orzo coming together in one satisfying dish. Whether you’re craving a quick weeknight dinner or planning a cozy weekend meal, these 20 recipes offer endless delicious possibilities that will have your family asking for seconds. Get ready to discover your new favorite chicken and orzo creations that are sure to become regulars in your dinner rotation!

Lemon Garlic Chicken Breast with Orzo

Craving something that feels fancy but comes together in under 30 minutes? This lemon garlic chicken with orzo has been my go-to weeknight hero for years—it’s the dish I make when I want to feel accomplished without spending hours in the kitchen.

Ingredients

For the Chicken:
– 2 boneless, skinless chicken breasts (about 1 lb)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 3 cloves garlic, minced
For the Orzo and Sauce:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1/4 cup fresh lemon juice
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels. 2. Season both sides of the chicken evenly with 1 tsp salt and 1/2 tsp black pepper. 3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. 4. Place the chicken breasts in the hot skillet and cook for 6-7 minutes without moving them. 5. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F. 6. Remove the chicken from the skillet and set aside on a clean plate. 7. Add the minced garlic to the same skillet and cook for 1 minute until fragrant. 8. Pour in 1 cup orzo and toast for 2 minutes, stirring constantly. 9. Add 2 cups chicken broth and 1/4 cup lemon juice to the skillet, scraping up any browned bits from the bottom. 10. Bring the liquid to a boil, then reduce heat to low and cover the skillet. 11. Simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid. 12. Stir in 1/4 cup Parmesan cheese until melted and creamy. 13. Slice the rested chicken against the grain into 1/2-inch thick pieces. 14. Return the chicken to the skillet, nestling it into the orzo. 15. Garnish with 2 tbsp chopped fresh parsley before serving. Velvety orzo clings to each tender slice of chicken, creating a bright, garlicky bite that’s balanced by the Parmesan’s salty richness. I love serving this straight from the skillet with a simple arugula salad—the peppery greens are perfect for soaking up every last drop of that lemony sauce.

Creamy Sun-Dried Tomato Chicken and Orzo

Gosh, I can still remember the first time I threw this dish together on a busy weeknight when my pantry was looking sparse—it’s become my go-to comfort meal ever since, especially when I’m craving something creamy without the fuss. Honestly, it’s the kind of recipe that feels fancy but is secretly simple enough for a Tuesday dinner, and I love how the sun-dried tomatoes add that tangy punch that just wakes everything up.

Ingredients

– For the chicken and base: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 1 tbsp olive oil, 1 cup uncooked orzo pasta, 2 cups chicken broth
– For the sauce: 1/2 cup chopped sun-dried tomatoes (packed in oil, drained), 3 cloves garlic (minced), 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper
– For finishing: 2 cups fresh spinach leaves, 1 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb chicken pieces and cook for 5–7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
3. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
4. Remove chicken from skillet and set aside on a plate.
5. Add 1 cup orzo to the same skillet and toast for 1–2 minutes, stirring constantly, until lightly fragrant.
6. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 8–10 minutes until orzo is tender and liquid is absorbed.
7. Stir in 1/2 cup sun-dried tomatoes and 3 cloves minced garlic, cooking for 1 minute until garlic is aromatic.
8. Tip: Reserve a bit of sun-dried tomato oil for drizzling at the end—it adds extra flavor!
9. Pour in 1 cup heavy cream, 1/2 cup Parmesan, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper, stirring until cheese melts and sauce thickens slightly.
10. Add 2 cups spinach and cooked chicken back to the skillet, stirring for 2–3 minutes until spinach wilts.
11. Tip: For a creamier texture, let it sit off heat for 2 minutes before serving—the orzo soaks up the sauce beautifully.
12. Garnish with 1 tbsp fresh parsley and serve immediately.

Oh, the creamy orzo just hugs every bite of chicken, and those sun-dried tomatoes give it a sweet-tart kick that balances the richness. I love scooping it into shallow bowls with a side of crusty bread to soak up every last drop—it’s cozy, satisfying, and always hits the spot.

One-Pan Mediterranean Chicken Breast and Orzo

Every time I’m craving something fresh and flavorful but don’t want to spend hours cleaning up, this one-pan Mediterranean chicken and orzo is my go-to. I actually discovered this recipe during a busy week when my sink was already overflowing with dishes from previous cooking experiments—now it’s in my regular rotation because it delivers restaurant-quality flavors with minimal cleanup.

Ingredients

For the chicken marinade:
– 1.5 lbs boneless, skinless chicken breasts
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For the orzo and vegetables:
– 1 cup uncooked orzo pasta
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 1 cup cherry tomatoes, halved
– 2 cups chicken broth
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure proper browning.
2. In a medium bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Place the chicken breasts in the marinade, turning to coat all sides, and let sit for 15 minutes at room temperature.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Add the marinated chicken breasts to the hot skillet and cook for 4 minutes without moving them to develop a golden-brown crust.
6. Flip the chicken breasts and cook for another 4 minutes until both sides are browned.
7. Remove the chicken from the skillet and set aside on a plate.
8. Add the diced onion and red bell pepper to the same skillet and cook for 3 minutes, stirring occasionally, until slightly softened.
9. Add 1 cup uncooked orzo to the skillet and toast for 1 minute, stirring constantly, until lightly golden and fragrant.
10. Pour in 2 cups chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
11. Arrange the halved cherry tomatoes evenly around the skillet.
12. Return the chicken breasts to the skillet, nestling them into the orzo mixture.
13. Transfer the skillet to a preheated 375°F oven and bake for 18 minutes until the chicken reaches 165°F internally and the orzo has absorbed most of the liquid.
14. Remove the skillet from the oven and let rest for 5 minutes to allow the orzo to absorb any remaining liquid.
15. Sprinkle 1/2 cup crumbled feta cheese and 1/4 cup chopped fresh parsley over the top before serving.
16. Know that the orzo becomes wonderfully creamy while still maintaining a slight bite, and the cherry tomatoes burst to create a bright, acidic counterpoint to the rich feta. I love serving this directly from the skillet at the table with extra lemon wedges for squeezing over individual portions—the citrus really makes the Mediterranean flavors pop.

Spinach and Feta Stuffed Chicken with Orzo

Finally, after a long day of recipe testing, I stumbled upon this gem that’s become my go-to comfort meal. It reminds me of those cozy family dinners where everyone cleans their plate without any fuss. I love how the spinach and feta create this creamy pocket inside the chicken that just melts in your mouth.

Ingredients

For the stuffed chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 5 oz fresh spinach
– 4 oz crumbled feta cheese
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For the orzo:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 tbsp lemon juice
– 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Place chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Heat olive oil in a large skillet over medium heat until shimmering.
4. Add spinach and garlic, cooking for 2-3 minutes until spinach is wilted and bright green.
5. Transfer spinach mixture to a bowl and let cool for 5 minutes.
6. Stir feta cheese, oregano, salt, and pepper into the cooled spinach mixture.
7. Divide the spinach-feta mixture evenly among the chicken breasts, placing it in the center of each.
8. Roll each chicken breast tightly around the filling, securing with toothpicks if needed.
9. Place stuffed chicken breasts seam-side down in the prepared baking dish.
10. Bake for 25-30 minutes until chicken reaches 165°F internal temperature.
11. While chicken bakes, bring chicken broth to a boil in a medium saucepan.
12. Add orzo to the boiling broth, reduce heat to low, cover, and simmer for 8-10 minutes until liquid is absorbed.
13. Remove orzo from heat and stir in lemon juice and parsley.
14. Let chicken rest for 5 minutes before slicing to retain juices.

You’ll love how the creamy feta filling contrasts with the tender chicken, while the lemony orzo adds a bright, refreshing note. Try serving it with roasted cherry tomatoes for a pop of color and acidity that cuts through the richness beautifully.

Pesto Chicken Breast and Orzo Bake

Sometimes I find myself craving that perfect comfort food that comes together with minimal effort but delivers maximum flavor. Seriously, this Pesto Chicken Breast and Orzo Bake has become my go-to weeknight dinner because it’s basically a one-pan wonder that feels fancy but requires very little hands-on time. I love how the orzo soaks up all those delicious juices while everything bakes together into the coziest meal.

Ingredients

For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken breasts
– 1/2 cup basil pesto
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the orzo bake:
– 1 cup uncooked orzo pasta
– 2 cups chicken broth
– 1 cup cherry tomatoes, halved
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1 tsp Italian seasoning

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels to ensure even browning.
3. In a medium bowl, combine the basil pesto, olive oil, salt, and black pepper.
4. Coat the chicken breasts thoroughly with the pesto mixture, making sure to cover all sides.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Sear the chicken breasts for 3-4 minutes per side until golden brown crust forms.
7. Remove the chicken from the skillet and set aside on a plate.
8. In the same skillet, add the uncooked orzo pasta and toast for 1 minute, stirring constantly.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
10. Add the halved cherry tomatoes, minced garlic, and Italian seasoning to the skillet.
11. Stir in the heavy cream and half of the Parmesan cheese until well combined.
12. Return the seared chicken breasts to the skillet, nestling them into the orzo mixture.
13. Transfer the skillet to the preheated oven and bake uncovered for 25 minutes.
14. Check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
15. Remove from oven and sprinkle the remaining Parmesan cheese over the top.
16. Let the bake rest for 5 minutes before serving to allow the orzo to absorb any remaining liquid.

Really, what makes this dish special is how the orzo becomes perfectly creamy while still maintaining a slight bite, and the chicken stays incredibly moist thanks to that pesto coating. The cherry tomatoes burst during baking, creating little pockets of sweet acidity that cut through the richness beautifully. I love serving this straight from the skillet with a simple green salad for the perfect balanced meal that always impresses guests.

Spicy Cajun Chicken and Orzo Skillet

After a long day chasing my toddler around the house, I crave meals that come together in one pan with minimal cleanup—this spicy Cajun chicken and orzo skillet has become my go-to comfort food that somehow satisfies both my need for heat and my husband’s preference for milder flavors.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning
• For the skillet base:
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1/2 cup shredded Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Season the chicken pieces evenly with 2 tablespoons of Cajun seasoning.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the seasoned chicken to the hot skillet in a single layer.
4. Cook the chicken for 5-7 minutes, turning occasionally, until all sides develop a golden-brown crust and the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a clean plate using tongs.
6. Add the diced onion and red bell pepper to the same skillet.
7. Sauté the vegetables for 4-5 minutes, stirring frequently, until the onion becomes translucent and the pepper softens.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Stir in 1 cup of orzo pasta and toast for 1 minute, coating it with the oil and vegetable mixture.
10. Pour in 2 cups of chicken broth and the entire can of undrained diced tomatoes.
11. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer.
12. Cover the skillet and simmer for 10 minutes, stirring once halfway through, until the orzo is al dente and most liquid is absorbed.
13. Return the cooked chicken to the skillet, stirring to combine.
14. Pour in 1/2 cup of heavy cream and stir until fully incorporated.
15. Sprinkle 1/2 cup of shredded Parmesan cheese over the skillet contents.
16. Cook for 2 more minutes, stirring constantly, until the cheese melts and the sauce thickens slightly.
17. Remove the skillet from the heat and garnish with 2 tablespoons of chopped fresh parsley.

Something magical happens when the creamy sauce clings to each tender piece of chicken and the al dente orzo—the spicy Cajun seasoning creates this wonderful warmth that builds gradually rather than overwhelming your palate. Serve it straight from the skillet with crusty bread for dipping into that creamy tomato sauce, or spoon it over fresh greens for a deconstructed salad bowl situation that somehow feels both indulgent and balanced.

Cheesy Broccoli Chicken and Orzo Casserole

Tired of the same old weeknight dinners? This Cheesy Broccoli Chicken and Orzo Casserole has become my go-to comfort food that never fails to please my picky eaters—it’s the kind of dish I whip up when I’m short on time but still want something hearty and satisfying. I love how the creamy sauce clings to every bite of orzo, and the cheesy topping gets perfectly golden in the oven.

Ingredients

For the casserole base:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 cup uncooked orzo pasta
• 2 cups fresh broccoli florets
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced

For the sauce:

• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 lb cubed chicken breasts and cook for 6-8 minutes, stirring occasionally, until no pink remains and internal temperature reaches 165°F.
4. Transfer the cooked chicken to a plate using a slotted spoon, leaving any drippings in the skillet.
5. Add 1 chopped onion to the same skillet and sauté for 4-5 minutes until translucent and fragrant.
6. Stir in 2 minced garlic cloves and cook for 1 minute until golden and aromatic.
7. Sprinkle 1/4 cup flour over the onions and garlic, stirring constantly for 1 minute to form a pale golden roux.
8. Gradually whisk in 2 cups whole milk, ensuring no lumps remain, and bring to a gentle simmer.
9. Cook the sauce for 3-4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
10. Remove the skillet from heat and stir in 2 cups shredded cheddar cheese until fully melted and smooth.
11. Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika, stirring to combine evenly.
12. Add 1 cup uncooked orzo, 2 cups broccoli florets, and the cooked chicken to the sauce, folding gently to coat everything.
13. Pour the mixture into the prepared baking dish and spread it into an even layer.
14. In a small bowl, mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter until the crumbs are evenly moistened.
15. Sprinkle the buttered breadcrumbs evenly over the casserole.
16. Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.
17. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Looking at that golden, bubbly casserole fresh from the oven always makes my mouth water—the orzo becomes tender while soaking up the rich cheese sauce, and the broccoli stays vibrant with a slight bite. I love serving scoops of this straight from the baking dish with a simple side salad to balance the creaminess, or packing leftovers for lunch the next day when the flavors have melded even more.

Greek-Style Chicken Breast with Orzo and Olives

Wandering through my local farmers market last weekend, I spotted the most beautiful Kalamata olives and immediately knew I had to recreate my favorite Greek chicken dish. There’s something so comforting about the way Mediterranean flavors come together in this one-pan wonder. Honestly, I make this at least twice a month because it’s that good and cleanup is minimal—perfect for busy weeknights when I’d rather be relaxing than scrubbing pots.

Ingredients

• For the chicken marinade:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lemon
• For the orzo mixture:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • 1 tbsp fresh dill, chopped

Instructions

1. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch uniform thickness using a meat mallet or rolling pin.
2. Whisk together olive oil, dried oregano, garlic powder, salt, black pepper, and lemon juice in a medium bowl.
3. Add chicken breasts to the marinade, turning to coat all sides thoroughly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (tip: marinating for up to 4 hours develops deeper flavor).
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Remove chicken from marinade, letting excess drip off, and place in the hot skillet.
7. Sear chicken for 3-4 minutes per side until golden brown crust forms.
8. Transfer skillet to preheated 375°F oven and bake for 15 minutes.
9. Remove skillet from oven (carefully—handle will be hot!) and transfer chicken to a plate.
10. Add orzo to the same skillet with the chicken drippings and toast for 1 minute, stirring constantly.
11. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
12. Bring liquid to a boil, then reduce heat to maintain a simmer.
13. Cook orzo for 8-10 minutes, stirring occasionally, until most liquid is absorbed and pasta is al dente.
14. Stir in Kalamata olives and return chicken breasts to the skillet, nestling them into the orzo.
15. Sprinkle feta cheese evenly over the chicken and orzo mixture.
16. Return skillet to 375°F oven for 5 minutes until cheese is slightly melted.
17. Remove from oven and let rest for 3 minutes before serving.
18. Sprinkle fresh dill over the finished dish just before serving.

Last night, my husband declared this the best version yet—the chicken stays incredibly juicy while the orzo develops this wonderful creamy texture from absorbing all the lemony, olive-infused broth. Leftovers taste even better the next day when the flavors have really melded together, though we rarely have any left to test that theory!

Garlic Butter Chicken and Orzo with Parmesan

Here’s a recipe that’s become my go-to comfort meal on busy weeknights—I actually first made it when my pantry was nearly empty, and now it’s in regular rotation. Honestly, the way the garlic butter melds with the creamy Parmesan and tender orzo makes it feel like a fancy restaurant dish, but it comes together in one pan with minimal fuss.

Ingredients

• For the Chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the Orzo and Sauce:
  • 1 cup orzo pasta
  • 4 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

1. Season the chicken pieces evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet in a single layer, cooking for 4–5 minutes until golden brown on all sides. Tip: Avoid overcrowding the skillet to ensure a good sear.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Reduce the heat to medium and add 4 tbsp unsalted butter to the same skillet.
6. Once the butter melts, add 4 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
7. Pour in 1 cup orzo pasta, stirring to coat it in the butter for 1 minute.
8. Add 2 cups chicken broth and 1/2 cup heavy cream, scraping up any browned bits from the bottom of the skillet.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes until the orzo is tender and most liquid is absorbed. Tip: Keep the lid on to trap steam and cook the orzo evenly.
10. Stir in 1/2 cup grated Parmesan cheese until melted and creamy.
11. Return the cooked chicken to the skillet, mixing gently to combine.
12. Garnish with 2 tbsp fresh parsley before serving. Tip: Let it rest for 2 minutes off the heat to allow flavors to meld.

Rich and creamy, the orzo absorbs all that garlicky butter sauce while staying perfectly al dente, and the tender chicken pieces add just the right heartiness. I love serving it straight from the skillet with a simple arugula salad on the side for a bright contrast.

Tomato Basil Chicken Breast and Orzo Soup

Unbelievably cozy and perfect for chilly evenings, this tomato basil chicken breast and orzo soup has become my go-to comfort food after discovering it during a rainy weekend when I needed something to warm both hands and heart. I love how the orzo plumps up just right, creating that perfect spoonable texture that makes you want to curl up on the couch with a blanket. It’s one of those recipes where I always double the batch because my family inevitably asks for seconds.

Ingredients

• For sautéing: 1 tbsp olive oil, 1 medium yellow onion (diced), 2 cloves garlic (minced)
• For the soup base: 1 lb boneless, skinless chicken breast (cut into 1-inch pieces), 4 cups chicken broth, 1 (14.5 oz) can diced tomatoes, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper
• For finishing: 1/2 cup orzo, 1/4 cup fresh basil (chopped)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb cubed chicken breast and cook for 6–8 minutes, turning pieces until white on all sides.
5. Pour in 4 cups chicken broth and 1 can diced tomatoes with their juices.
6. Stir in 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Add 1/2 cup orzo and simmer for 10 minutes, stirring occasionally to prevent sticking.
9. Remove the pot from heat and stir in 1/4 cup fresh chopped basil.
10. Let the soup rest for 5 minutes before serving to allow flavors to meld.

This soup delivers a wonderfully balanced texture with tender chicken, plump orzo, and a brothy tomato base that’s brightened by fresh basil. The orzo thickens the soup slightly as it rests, making each spoonful hearty without feeling heavy. Try serving it with a sprinkle of Parmesan or a side of crusty bread for dipping—it’s perfect for making leftovers taste just as good the next day.

Balsamic Glazed Chicken with Orzo and Mushrooms

Getting dinner on the table during busy weeknights used to stress me out until I discovered this one-pan wonder that feels fancy but comes together in under 30 minutes. Growing up, my mom always said the secret to a happy kitchen was finding recipes where cleanup was minimal and flavor was maximal—this balsamic glazed chicken with orzo and mushrooms has become my go-to for exactly those reasons.

Ingredients

– For the chicken: 1.5 lbs boneless, skinless chicken thighs, 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper
– For the vegetables and orzo: 8 oz cremini mushrooms (sliced), 1 cup dry orzo, 3 cups chicken broth, 2 cloves garlic (minced)
– For the glaze: 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tbsp soy sauce

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes).
4. Place chicken thighs in the hot skillet and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken and cook another 4-5 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Add sliced mushrooms to the same skillet and cook for 4 minutes, stirring occasionally, until they release their liquid and begin to brown.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Add 1 cup dry orzo to the skillet and toast for 1 minute, stirring constantly.
10. Pour in 3 cups chicken broth, scraping up any browned bits from the bottom of the pan.
11. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes until orzo is al dente.
12. While orzo cooks, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, and 1 tbsp soy sauce in a small bowl.
13. Return chicken to the skillet, nestling it into the orzo mixture.
14. Pour balsamic glaze over the chicken and cook uncovered for 2 minutes until glaze thickens slightly.
15. Remove from heat and let rest for 3 minutes before serving.

Really, the magic happens when that sweet-tangy glaze caramelizes against the savory chicken and mingles with the creamy orzo. I love how the mushrooms add an earthy depth that balances the bright acidity, creating a dish that feels both comforting and sophisticated. Sometimes I’ll sprinkle fresh parsley on top for a pop of color, but honestly, it’s perfect straight from the pan—just don’t forget to scrape up every last bit of that delicious glaze!

Herbed Chicken Breast and Orzo Pilaf

Remember those hectic weeknights when you want something comforting but don’t have hours to spend in the kitchen? This herbed chicken breast with orzo pilaf has become my go-to solution—it’s the kind of meal that feels fancy enough for company but simple enough for a Tuesday. I actually started making this after my friend Sarah raved about how her grandmother always paired chicken with tiny pasta, and now it’s a staple in my own kitchen rotation.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp garlic powder
– 1 tsp salt
– ½ tsp black pepper

For the orzo pilaf:
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp butter
– ¼ cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels—this helps them brown beautifully instead of steaming.
3. In a small bowl, combine the dried thyme, dried rosemary, garlic powder, salt, and black pepper.
4. Rub the olive oil evenly over all sides of the chicken breasts.
5. Sprinkle the herb mixture evenly over both sides of each chicken breast, pressing gently to help it adhere.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Place the chicken breasts in the hot skillet and cook for 3-4 minutes until golden brown on the bottom.
8. Flip the chicken breasts and immediately transfer the skillet to the preheated oven.
9. Bake for 18-20 minutes until the internal temperature reaches 165°F when checked with an instant-read thermometer.
10. While the chicken bakes, melt the butter in a medium saucepan over medium heat.
11. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
12. Add the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
13. Pour in the orzo and toast for 2 minutes, stirring constantly, until lightly golden and nutty-smelling.
14. Add the chicken broth and bring to a boil.
15. Reduce heat to low, cover the saucepan, and simmer for 10 minutes until the orzo is tender and has absorbed most of the liquid.
16. Remove the saucepan from heat and let it stand covered for 5 minutes—this resting time allows the orzo to absorb any remaining liquid evenly.
17. Stir in the chopped fresh parsley just before serving.
18. Remove the chicken from the oven and let it rest for 5 minutes before slicing.

Last night I served this with roasted asparagus, and the way the tender orzo soaked up the chicken’s herb-infused juices was absolutely divine. The chicken stays remarkably juicy thanks to the quick sear and gentle oven finish, while the pilaf provides this wonderful creamy texture with little pops of freshness from the parsley.

Bacon-Wrapped Chicken with Creamy Orzo

A sizzling skillet of bacon-wrapped chicken with creamy orzo has become my go-to comfort meal during these chilly November evenings—it’s the kind of dish that makes my kitchen smell like a cozy restaurant and always earns compliments from my family, especially when I sneak in an extra sprinkle of Parmesan just for them.

Ingredients

For the Chicken:
– 4 boneless, skinless chicken breasts (6 oz each)
– 8 slices thick-cut bacon
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
For the Orzo:
– 1 cup uncooked orzo pasta
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp unsalted butter

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat chicken breasts dry with paper towels and season both sides with garlic powder and black pepper.
3. Wrap each chicken breast with 2 slices of bacon, tucking ends underneath to secure.
4. Heat olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Place bacon-wrapped chicken in skillet and sear for 3 minutes per side until bacon is lightly crisped.
6. Transfer skillet to preheated oven and bake for 18-20 minutes until chicken reaches 165°F internally.
7. While chicken bakes, bring chicken broth to a boil in a medium saucepan.
8. Add orzo to boiling broth, reduce heat to medium-low, and simmer for 9 minutes until liquid is absorbed.
9. Stir heavy cream, Parmesan cheese, and butter into cooked orzo until creamy and combined.
10. Remove chicken from oven and let rest on cutting board for 5 minutes before slicing.
11. Fold chopped parsley into orzo mixture just before serving.
Using a meat thermometer ensures perfectly cooked chicken every time without guesswork. To prevent bacon from unraveling, I always start wrapping from the center outward. For extra creamy orzo, take it off the heat immediately after adding the dairy ingredients to prevent curdling. Unbelievably tender chicken wrapped in crispy bacon creates the perfect contrast against the velvety orzo, which soaks up all the savory pan juices. I love serving this family-style in the skillet with a simple arugula salad on the side—the peppery greens cut through the richness beautifully.

Lemon Dill Chicken Breast and Orzo Salad

Just last week, I found myself staring at yet another package of chicken breasts in my fridge—you know that feeling when you need something fresh and vibrant to break the monotony? This Lemon Dill Chicken Breast and Orzo Salad was my happy accident after a busy Tuesday, and it’s become my go-to for quick, satisfying meals that don’t skimp on flavor.

Ingredients

• For the Chicken:
  • 2 boneless, skinless chicken breasts (about 1 lb total)
  • 1 tbsp olive oil
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
• For the Orzo Salad:
  • 1 cup uncooked orzo pasta
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 2 tbsp chopped fresh dill
• For the Dressing:
  • 3 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1/4 tsp salt

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season both sides of the chicken breasts evenly with 1 tsp dried dill, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
3. Place the chicken in the hot skillet and cook for 6 minutes without moving it to develop a golden crust.
4. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F on a meat thermometer.
5. Transfer the chicken to a cutting board and let it rest for 5 minutes to keep the juices intact.
6. While the chicken rests, bring 4 cups of water to a boil in a medium pot.
7. Add 1 cup uncooked orzo to the boiling water and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
8. Drain the orzo in a fine-mesh strainer and rinse under cold water for 30 seconds to stop the cooking process.
9. In a large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp honey, and 1/4 tsp salt until emulsified.
10. Add the cooled orzo, 1/2 cup diced cucumber, 1/4 cup chopped red onion, and 2 tbsp chopped fresh dill to the bowl with the dressing.
11. Toss all ingredients gently until evenly coated.
12. Slice the rested chicken breasts into 1/2-inch thick strips.
13. Arrange the orzo salad on plates and top with the sliced chicken.

Vividly fresh and tangy, this salad delivers a delightful contrast between the tender, herb-kissed chicken and the bright, lemony orzo—it’s a texture party in every bite! I love serving it chilled on a warm day or packing it for picnics; try scooping it into lettuce cups for a low-carb twist that feels effortlessly fancy.

Roasted Red Pepper Chicken and Orzo

Oh my goodness, this roasted red pepper chicken and orzo has become my absolute go-to weeknight dinner—it’s the kind of cozy, one-pan meal I whip up when I’m craving something comforting but don’t want to spend hours in the kitchen. I first stumbled upon this combo during a busy holiday season, and now it’s a staple in my rotation because it’s just so forgiving and packed with flavor.

Ingredients

• For the chicken and marinade:
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the orzo and sauce:
  • 1 cup orzo pasta
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs dry with paper towels to help them brown evenly.
3. In a medium bowl, combine olive oil, smoked paprika, garlic powder, salt, and black pepper.
4. Coat the chicken thighs thoroughly with the spice mixture.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the chicken thighs for 4-5 minutes per side until golden brown, then remove them from the skillet and set aside.
7. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
8. Stir in the orzo and chopped roasted red peppers, toasting them for 2 minutes to deepen the flavor.
9. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet.
10. Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.
11. Bring the liquid to a simmer, then immediately transfer the skillet to the preheated oven.
12. Bake uncovered for 20 minutes until the orzo is tender and the chicken reaches an internal temperature of 165°F.
13. Remove the skillet from the oven and let it rest for 5 minutes to allow the sauce to thicken.
14. Sprinkle the Parmesan cheese and fresh parsley over the top before serving.

Let this dish rest for a few minutes after baking—the orzo soaks up the creamy sauce, creating a risotto-like texture that’s both rich and satisfying. I love how the smoky paprika on the chicken complements the sweet roasted peppers, and sometimes I’ll serve it with a simple arugula salad for a fresh contrast to the cozy, creamy orzo.

Garlic Rosemary Chicken with Orzo and Peas

Cooking this garlic rosemary chicken with orzo and peas always reminds me of those cozy Sunday evenings when I want something comforting but don’t want to spend hours in the kitchen. There’s something magical about how the rosemary fills the house with its earthy aroma while the chicken gets beautifully golden. It’s become my go-to dish when I need a little culinary hug after a long week.

Ingredients

For the chicken:
– 4 boneless, skinless chicken breasts (about 1.5 lbs)
– 2 tbsp olive oil
– 4 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp salt
– ½ tsp black pepper

For the orzo and peas:
– 1 cup orzo pasta
– 1 cup frozen peas
– 2 cups chicken broth
– ½ cup heavy cream
– ½ cup grated Parmesan cheese
– 1 tbsp butter

Instructions

1. Pat the chicken breasts completely dry with paper towels.
2. Season both sides of the chicken evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken breasts in the hot skillet and cook for 6 minutes without moving them.
5. Flip the chicken and cook for another 6 minutes until golden brown and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and add minced garlic to the same skillet.
8. Cook garlic for 1 minute until fragrant but not browned.
9. Add orzo to the skillet and toast for 2 minutes, stirring constantly.
10. Pour in chicken broth and scrape any browned bits from the bottom of the skillet.
11. Bring the mixture to a gentle boil, then reduce heat to low.
12. Cover the skillet and simmer for 8 minutes until orzo is al dente.
13. Stir in frozen peas and cook uncovered for 2 minutes.
14. Add heavy cream, Parmesan cheese, and butter, stirring until creamy.
15. Return the cooked chicken to the skillet, nestling it into the orzo mixture.
16. Sprinkle chopped rosemary over the chicken and orzo.
17. Cover and let everything warm through for 3 minutes.

Velvety creamy orzo with sweet pops of peas creates the perfect bed for that fragrant rosemary chicken. The garlic infuses every bite without being overpowering, while the Parmesan adds just enough salty richness. I love serving this family-style right from the skillet with some crusty bread to soak up every last bit of that delicious sauce.

Buffalo Chicken Breast and Orzo Bake

Buffalo chicken has been my go-to comfort food since college game days, and this one-pan bake brings all that spicy, cheesy goodness together with minimal cleanup. Between work deadlines and my toddler’s snack demands, I love recipes that feel indulgent but come together without a fuss—this one’s a weeknight hero in our house.

Ingredients

• For the chicken and orzo:
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 1/2 cup Frank’s RedHot Buffalo Sauce
  • 1/4 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
• For the topping:
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled blue cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Spread 1 cup of orzo pasta evenly across the bottom of the prepared baking dish.
3. Arrange 1 lb of cubed chicken breast over the orzo in a single layer.
4. In a medium bowl, whisk together 2 cups of chicken broth, 1/2 cup Buffalo sauce, 1/4 cup melted butter, 1 tsp garlic powder, and 1/2 tsp onion powder until fully combined.
5. Pour the liquid mixture evenly over the chicken and orzo, ensuring all ingredients are submerged.
6. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
7. Remove the dish from the oven and carefully take off the foil—steam will release, so use oven mitts.
8. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of blue cheese evenly over the top.
9. Return the uncovered dish to the oven and bake for another 10–12 minutes, or until the cheese is bubbly and lightly golden.
10. Let the bake rest for 5 minutes outside the oven to allow the orzo to absorb any remaining liquid.
11. Garnish with 2 tbsp of fresh parsley before serving.

Nothing beats the creamy, tangy punch of this bake, with tender orzo soaking up every bit of that buffalo spice. Next time, I’m tossing in some diced celery for crunch or serving it alongside a crisp green salad to balance the heat—leftovers (if there are any!) reheat like a dream for lunch the next day.

Chicken and Orzo Stuffed Bell Peppers

Just last week, I found myself staring at a rainbow of bell peppers at the farmer’s market, and it hit me—it was time to revive my favorite one-pan wonder. This recipe is my ultimate comfort food hack for busy weeknights, combining juicy chicken and tender orzo in the most delightful edible bowl.

Ingredients

• For the Peppers & Filling:
  • 4 large bell peppers (any color)
  • 1 lb ground chicken
  • 1 cup uncooked orzo pasta
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For Topping:
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. Heat a large skillet over medium-high heat and add the ground chicken.
5. Cook the chicken for 5-7 minutes, breaking it up with a spoon until no pink remains.
6. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the uncooked orzo to the skillet and toast for 1 minute, stirring constantly.
9. Pour in the diced tomatoes with their juices and the chicken broth.
10. Season the mixture with dried oregano, salt, and black pepper.
11. Bring the mixture to a simmer, then reduce heat to low.
12. Cover the skillet and cook for 10 minutes until the orzo is al dente and most liquid is absorbed.
13. Spoon the chicken and orzo mixture evenly into the prepared bell peppers.
14. Top each pepper with shredded mozzarella and grated Parmesan cheese.
15. Cover the baking dish tightly with aluminum foil.
16. Bake at 375°F for 25 minutes.
17. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
18. Remove the peppers from the oven and let them rest for 5 minutes before serving.
19. Sprinkle with chopped fresh parsley just before serving.

Every bite delivers that perfect contrast—the tender pepper walls giving way to the savory, cheesy filling where the orzo soaks up all the delicious juices. I love serving these with a simple arugula salad for a complete meal, and the colorful peppers make such a beautiful presentation that nobody will guess how easy they were to make.

Smoky Paprika Chicken Breast with Orzo

Just last Tuesday, I found myself staring at another package of chicken breasts, wondering how to make them exciting for the third time this week—that’s when I remembered the magic of smoked paprika and my favorite little pasta, orzo. This combination creates a comforting, one-pan meal that’s become my go-to when I want something flavorful without a mountain of dishes.

Ingredients

For the Chicken and Marinade

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Orzo and Sauce

• 1 cup orzo pasta
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Rub the chicken breasts evenly with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the chicken breasts in the hot skillet and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the chicken breasts and cook for another 5-6 minutes until they reach an internal temperature of 165°F.
6. Transfer the cooked chicken to a clean plate and tent loosely with foil to rest.
7. Add the diced onion to the same skillet and cook for 3-4 minutes until translucent, scraping up any browned bits from the bottom.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Add the orzo to the skillet and toast for 1 minute, stirring constantly.
10. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover the skillet.
11. Simmer the orzo for 10 minutes until most liquid is absorbed and pasta is al dente.
12. Stir in the heavy cream and chopped parsley until fully incorporated.
13. Return the rested chicken breasts to the skillet, nestling them into the orzo.
14. Serve immediately while hot. Another fantastic way to enjoy this is to shred the chicken and mix it directly into the orzo for a creamy, cohesive dish.

Amazingly creamy orzo clings to each tender bite of chicken, with the smoky paprika creating this warm, almost campfire-like flavor that’s just so comforting. I love serving this in shallow bowls with an extra sprinkle of parsley on top—it makes even a Tuesday night feel special.

Creamy Mushroom Chicken and Orzo Risotto

Zesty aromas of garlic and thyme always transport me back to my grandmother’s cozy kitchen, where she taught me that the secret to perfect comfort food lies in layering flavors slowly and patiently. This creamy mushroom chicken and orzo risotto has become my go-to weeknight dinner because it delivers restaurant-quality richness with minimal fuss—plus, it’s a fantastic way to use up that lingering carton of chicken broth in my fridge. Trust me, once you try this one-pan wonder, you’ll understand why my family requests it almost every Sunday.

Ingredients

For the chicken and mushrooms:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz cremini mushrooms, sliced
– 2 tbsp olive oil
– 1 tsp kosher salt
– ½ tsp black pepper
For the aromatics and orzo:
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 cup orzo pasta
– ½ cup dry white wine
– 4 cups chicken broth, warmed
– 1 tsp dried thyme
For finishing:
– ½ cup heavy cream
– ½ cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Season the chicken pieces evenly with kosher salt and black pepper.
3. Add the chicken to the hot skillet in a single layer, cooking for 4–5 minutes until golden brown on all sides.
4. Transfer the cooked chicken to a clean plate using tongs.
5. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add the sliced cremini mushrooms, spreading them evenly, and cook for 6–7 minutes until they release their liquid and turn deep brown.
7. Stir in the finely diced yellow onion and cook for 3–4 minutes until translucent.
8. Add the minced garlic and dried thyme, stirring constantly for 1 minute until fragrant.
9. Pour in the dry white wine, scraping the bottom of the skillet to lift any browned bits.
10. Simmer the wine for 2–3 minutes until reduced by half.
11. Add the orzo pasta to the skillet, toasting it for 1 minute while stirring.
12. Pour in 1 cup of warmed chicken broth, stirring continuously until the liquid is mostly absorbed.
13. Repeat adding the remaining chicken broth in 1-cup increments, stirring after each addition until absorbed, for about 15–18 minutes total.
14. Return the cooked chicken to the skillet, stirring to combine.
15. Pour in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens.
16. Remove the skillet from the heat and stir in the fresh parsley.
Buttery, tender orzo clings to each piece of chicken, while the Parmesan-infused cream sauce balances the earthy mushrooms beautifully. I love serving this risotto-style dish in shallow bowls with a simple arugula salad on the side—the peppery greens cut through the richness perfectly. Leftovers (if you’re lucky enough to have any) taste even better the next day after the flavors have melded overnight.

Summary

Zesty, comforting, and endlessly versatile—these 20 creamy chicken and orzo recipes are your new weeknight heroes. Whether you’re craving something classic or adventurous, there’s a dish here to delight every palate. We’d love to hear which recipe becomes your family favorite—drop us a comment below! Don’t forget to pin this roundup to your Pinterest board so you can revisit these delicious ideas anytime.