Description
One-pan creamy chicken orzo made with juicy chicken, orzo pasta, sun-dried tomatoes, and Parmesan in a rich, savory sauce. Comforting and easy to make in 40 minutes.
Ingredients
1½ pounds boneless skinless chicken, cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 teaspoons garlic, minced
1 teaspoon paprika
2 teaspoons dried Italian seasoning
1 cup sun-dried tomatoes, drained and chopped
1 cup dry orzo pasta
2½ cups chicken broth
1 cup half-and-half (more if needed)
1 cup grated Parmesan cheese
½ cup fresh basil, chopped
Instructions
1. Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes until browned and cooked through.
2. Add garlic, paprika, and Italian seasoning. Cook 1 minute. Stir in sun-dried tomatoes.
3. Add orzo and chicken broth. Bring to boil, then reduce heat, cover, and simmer for 10–12 minutes until orzo is soft.
4. Pour in half-and-half and stir. Add Parmesan and stir until melted.
5. Stir in chopped basil, adjust seasoning, and serve hot.
Notes
Use mushrooms or beans instead of chicken for a vegetarian option.
Swap half-and-half with coconut milk for a dairy-free version.
Add chili flakes for spice or lemon juice for a brighter taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 636
- Sugar: 15g
- Sodium: 1540mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.02g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 155mg