Creamy Chicken Orzo
Creamy Chicken Orzo is a one-skillet dinner made with tender chicken, spinach, and orzo pasta in a rich, cheesy sauce. Ready in just 30 minutes!
Servings: 4 servings (approximately 1 ½ cups each)
Calories: 562kcal
Ingredients
- ½ pound orzo pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into ¾ inch pieces, patted dry
- ½ teaspoon salt plus more for the pasta water
- ¼ teaspoon black pepper
- 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
- ½ cup chopped baby spinach stems removed, lightly packed
- chopped fresh parsley or dried parsley flakes optional garnish
Instructions
- Cook the orzo pasta in a large pot of salted boiling water (according to package directions) for 9-11 minutes or until al dente. Drain, rinse under cool water and set aside.½ pound orzo pasta
- Preheat a large (12-inch) skillet over medium-high heat, add the olive oil and chicken. Season the chicken with salt and pepper. Cook the chicken for 7-9 minutes or until lightly golden and no longer pink in the center. Remove the chicken from the skillet, place onto a clean plate and set aside.1 tablespoon olive oil, 1 pound boneless skinless chicken breasts, ½ teaspoon salt, ¼ teaspoon black pepper
- Turn down the temperature of the burner to medium low, add the butter, onions, and garlic. Cook for 1-2 minutes or just until tender and fragrant.2 tablespoons unsalted butter, ⅓ cup sweet yellow onion, 1 tablespoon minced garlic
- Add the chicken broth, dried mustard, sweet paprika, and ground thyme to the onions. Stir together and cook for an additional 2-3 minutes or just until the broth starts to simmer.½ cup chicken broth, ¼ teaspoon dried mustard, ⅛ teaspoon sweet paprika, ⅛ teaspoon ground thyme
- Add the cheddar cheese soup and whole milk, stirring until the sauce is smooth.21 ounce condensed cheddar cheese soup, ¼ cup whole milk
- Stir in the reserved orzo pasta until fully coated in the cheese sauce. Add the chicken and spinach, stirring just until combined. Let it cook for an additional 2-3 minutes or just until the spinach has completely wilted into the cheese sauce.chopped fresh parsley or dried parsley flakes, ½ cup chopped baby spinach
- Remove from the heat and serve immediately with a light garnish of parsley if desired.
Notes
Storage :
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently in skillet over medium-low, adding ¼ cup chicken broth to loosen sauce.
- Freeze: Not recommended due to texture changes.
- Stir orzo frequently while boiling to prevent clumping or sticking to the bottom of the pan.
- Toast the orzo in olive oil or butter before boiling to add a subtle, nutty flavor.
- If the sauce becomes too thick, thin it with a splash of broth or milk.
- Use room temperature butter and milk for a smoother, more even sauce.
- Let the dish rest for 2–3 minutes off the heat to allow the flavors to meld.
Nutrition
Calories: 562kcal | Carbohydrates: 58g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1326mg | Potassium: 1298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1219IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 1mg
