Creamy Chicken Orzo

5 from 8 votes

Creamy Chicken Orzo combines chicken thighs with orzo pasta, cherry tomatoes, spinach, and mushrooms with a creamy parmesan sauce. This delicious one-pot meal can be made in under an hour and is perfect for weekday cooking!

Course Main Dish

Cuisine American

Keyword parmesan chicken orzo skillet

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 628kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoon olive oil
16 oz. sliced Bella mushrooms
2 pounds boneless, skinless, chicken thighs - cut into 1.5 inch cubes
kosher salt and freshly ground black pepper - to taste
3 cloves garlic - minced
1 1/2 cups orzo - uncooked
2 cups lower-sodium chicken broth
1 cup half and half
4 oz. parmesan cheese - freshly grated (plus more to serve)
1 cup cherry tomatoes - halved
1 ½ cups baby spinach
pinch of red pepper flakes - to serve (optional)

Instructions

In a large pot (or cast iron skillet) over medium-high heat and add a drizzle of olive oil. Then add the sliced mushrooms and cook for about 20 minutes, stirring occasionally. Add salt at the end, and remove the mushrooms from the skillet.
2 Tablespoon olive oil, 16 oz. sliced Bella mushrooms
In the same pan with another dizzle of olive oil, add the chicken. Season with salt and pepper and sauté for 6-7 minutes, to get them slightly browned.
2 pounds boneless, skinless, chicken thighs, kosher salt and freshly ground black pepper
Add the orzo and the minced garlic and stir for about a minute or so. Then add the chicken broth and half-and-half, and cover with a lid (or foil). Turn heat down to a simmer and cook until orzo is al dente and chicken is cooked through.
1 1/2 cups orzo, 3 cloves garlic, 2 cups lower-sodium chicken broth, 1 cup half and half
Remove the skillet from heat and add the parmesan cheese, sliced tomatoes, baby spinach, and sauteed mushrooms. Stir well.
4 oz. parmesan cheese, 1 cup cherry tomatoes, 1 ½ cups baby spinach
Serve with extra parmesan cheese, a pinch of red pepper flakes, and freshly ground black pepper, to taste.
pinch of red pepper flakes

Video

Notes

Possible Variations to this recipe:

Instead of using chicken thighs, you could definitely use chicken breasts. Just be careful to not over-cook during the process.
Feel free to adjust the liquids. Try using lower-fat milk or a different percentage of broth to dairy. Want it even creamier? Use heavy cream.
If you want to try different veggies, go for it. You could use kale, chopped zucchini or yellow squash, or some caramelized onions. The possibilities are endless.
You could even use a combination of cheese, like some feta, goat cheese, or gruyere.

Nutrition