Description
Creamy Chicken Orzo is a comforting one-pan meal featuring tender chicken breast pieces, perfectly cooked orzo pasta, and a rich cheddar cheese sauce enhanced with herbs and spinach. Ready in just 30 minutes, this recipe combines savory flavors and creamy textures for a satisfying dinner that the whole family will enjoy.
Ingredients
Scale
Orzo Pasta
- ½ pound orzo pasta
- Salt for pasta water
Chicken
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces and patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 2 tablespoons unsalted butter, room temperature
- ⅓ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
Vegetables and Garnish
- ½ cup chopped baby spinach, stems removed, lightly packed
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook the Orzo Pasta: Boil a large pot of salted water and cook the orzo pasta according to package directions for 9-11 minutes until al dente. Drain and rinse under cool water, then set aside.
- Cook the Chicken: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, then season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Cook the chicken for 7-9 minutes, turning occasionally, until lightly golden and no longer pink in the center. Remove chicken from skillet and set aside on a clean plate.
- Sauté Onion and Garlic: Reduce burner heat to medium low. Add 2 tablespoons of room temperature unsalted butter to the skillet, followed by the diced onions and minced garlic. Cook for 1-2 minutes until onions are tender and fragrant.
- Add Broth and Spices: Stir in ½ cup chicken broth, ¼ teaspoon dried mustard, ⅛ teaspoon sweet paprika, and ⅛ teaspoon ground thyme. Cook for 2-3 minutes until the broth just begins to simmer.
- Make the Cheese Sauce: Pour in the 21 ounces of condensed cheddar cheese soup (undiluted) and ¼ cup whole milk. Stir continuously until the sauce is smooth and well combined.
- Combine Orzo, Chicken, and Spinach: Add the reserved orzo pasta to the cheese sauce, stirring until fully coated. Return the cooked chicken to the skillet along with ½ cup chopped baby spinach. Stir gently to combine everything, and cook for an additional 2-3 minutes until the spinach has completely wilted into the sauce.
- Serve: Remove the skillet from heat. Serve the creamy chicken orzo immediately, garnished lightly with chopped fresh parsley or dried parsley flakes if desired.
Notes
- Be sure not to overcook the orzo in the boiling water to maintain a perfect al dente texture.
- Patting the chicken dry before cooking helps achieve a nice golden sear.
- This dish can be customized by adding other vegetables like mushrooms or bell peppers.
- For a lighter option, substitute whole milk with 2% or skim milk, though the sauce may be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
