Chicken Orzo

5 from 6 votes

Chicken Orzo is a one-pot dish with tender chicken, orzo, and veggies, all cooked together in a creamy, flavorful meal with juicy sun-dried tomatoes and spinach.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: Chicken Orzo

Servings: servings

Author: Chelsea Lords

Cost: $9.41

Equipment

Large pot 5.5 or 6-quart

Ingredients

1/2 cup sun-dried tomatoes see note 1
1 cup finely diced yellow onion 1 onion
2 teaspoons finely minced garlic
1 large (12-ounces) chicken breast or tenders, diced to 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
2 tablespoons flour
2 teaspoons Italian seasoning
2 cups chicken broth
2-1/4 cups whole milk see note 2
1-1/2 cups uncooked orzo pasta see note 3
1 cup finely shredded Parmesan cheese divided, see note 4
3 cups coarsely chopped baby spinach
1 lemon optional
1 teaspoon Dijon-style mustard optional
Serving suggestions see note 5

US - Metric

Instructions

Measure the milk and set it aside to come to room temp. Dice onion, mince garlic, and chop chicken into 1/2-inch pieces. Coarsely chop the sun-dried tomatoes and spinach.
Heat 1-1/2 tbsp oil from the sun-dried tomato jar in a large, nonstick pot over medium-high heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until golden. Add garlic and cook for 30 seconds. Add the diced chicken, season with salt and pepper, and cook for 5–7 minutes until chicken is cooked through. Transfer the mixture to a bowl, cover with foil, and set aside.
In the same pot, melt butter over medium heat, then add flour, whisking constantly for 1 minute. Whisk in the Italian seasoning. Gradually whisk in the chicken stock, followed by the milk, stirring until smooth. Add the uncooked orzo and stir.
Turn the heat to high and bring the mixture to a simmer. Once bubbling, lower the heat to maintain a gentle simmer. Cook for 7–10 minutes, stirring occasionally and more toward the end of cooking. After 5 minutes, stir in the sun-dried tomatoes. The orzo should be almost tender and the mixture still slightly soupy after 7–10 minutes.
Add the cooked chicken, spinach, 3/4 cup Parmesan, Dijon mustard (if using), and 1 tablespoon lemon juice (if using) to the pot. Stir to melt the cheese and wilt the spinach. Taste and adjust seasoning with additional salt and pepper if needed.
The consistency should be creamy, like risotto. If it’s too thick, add a little milk to thin it out. Serve right away and top each bowl with the remaining Parmesan. You can also add a spoonful of basil pesto and fresh herbs if you like. Enjoy while it’s hot!

Video

Notes

Note 1: Use julienne-cut tomatoes packed in oil and herbs for the best flavor.

Note 2: Whole milk is essential for a thick and creamy texture. Lower-fat milk won’t achieve the same result.

Note 3: Orzo is a small pasta, not a grain. Be sure to use 1-1/2 cups and not the whole box.

Note 4: Grab a block of Parmesan and grate it on the small holes of a grater. Avoid using pre-grated Parmesan from a can as it’s too salty and won’t melt as smoothly.

Note 5: Optional toppings like fresh pesto or fresh herbs (Italian parsley or thyme) enhance the dish.

Storage: This dish is best fresh, but if you need to store it, let it cool and keep it in an airtight container in the fridge for up to 3 days. When reheating, add a little milk or broth to make it creamy again.

Nutrition