Description
This Creamy Tomato Orzo with Chicken is a comforting and easy-to-make skillet meal featuring tender chicken pieces, toasted orzo pasta simmered in a flavorful tomato broth, and finished with rich cream and Parmesan cheese. Infused with herbs like basil and oregano, and garnished with fresh parsley, this dish combines Italian-inspired flavors with quick stovetop cooking, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
Vegetables and Aromatics
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
Pasta and Liquids
- 1 cup dry orzo pasta
- 1 1/2 cups chicken broth
- 1 cup canned crushed tomatoes
Dairy and Cheese
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Herbs and Spices
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add a little more olive oil if needed. Add the minced garlic and chopped onion, sautéing for 2–3 minutes until they soften and become fragrant.
- Toast the orzo: Stir in the dry orzo pasta with the garlic and onion mixture. Toast the orzo for 1–2 minutes, stirring constantly to prevent burning, until it is slightly golden.
- Add liquids and simmer: Pour in the chicken broth and crushed tomatoes. Stir well to combine and bring the mixture to a simmer over medium heat.
- Cook the orzo: Reduce the heat to medium-low and cook for 10–12 minutes, stirring frequently until the orzo is tender and most of the liquid has been absorbed.
- Finish the sauce: Stir in the heavy cream, grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes if using. Mix well until the sauce becomes creamy and well combined.
- Combine chicken: Return the cooked chicken pieces to the skillet. Stir to integrate the chicken into the creamy tomato orzo mixture. Cook for an additional 2–3 minutes until everything is heated through.
- Garnish and serve: Remove from heat, sprinkle with chopped fresh parsley, and serve warm for a delicious, creamy chicken orzo dish.
Notes
- Use half-and-half instead of heavy cream for a lighter version of the dish.
- Substitute cooked rotisserie chicken to reduce preparation time.
- Add spinach or chopped sun-dried tomatoes for extra flavor and vibrant color.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
