Description
Creamy Chicken Orzo is a comforting and hearty dish featuring tender chicken pieces and al dente orzo pasta simmered in a rich and creamy cheddar cheese sauce with hints of paprika, thyme, and mustard. Enhanced with fresh spinach and finished with a touch of parsley, this one-pan skillet recipe comes together quickly, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Orzo and Chicken
- 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 pasta water)
- ¼ teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons unsalted butter, room temperature
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
- ½ cup chopped baby spinach, stems removed, lightly packed
Garnish
- Chopped fresh parsley or dried parsley flakes (optional)
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package directions, about 9-11 minutes, until al dente. Drain and rinse under cool water to stop cooking. Set the orzo aside.
- Cook the Chicken: Heat a large 12-inch skillet over medium-high heat. Add olive oil. Season the chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper. Add them to the skillet and cook for 7-9 minutes, turning occasionally, until the chicken is lightly golden and no longer pink in the center. Remove the chicken from the skillet and place on a clean plate; set aside.
- Sauté Aromatics: Reduce the skillet heat to medium-low. Add the unsalted butter to the skillet. Once melted, add the diced onion and minced garlic. Cook for 1-2 minutes, stirring occasionally, until the onions are tender and fragrant.
- Simmer Broth and Spices: Add the chicken broth, dried mustard, sweet paprika, and ground thyme to the skillet with the onions and garlic. Stir well and cook for 2-3 minutes until the broth begins to simmer.
- Add Cheese Sauce: Pour in the condensed cheddar cheese soup and whole milk. Stir continuously until the sauce is smooth and evenly combined.
- Combine Pasta, Chicken, and Spinach: Stir in the reserved orzo pasta, making sure it is fully coated in the cheese sauce. Add the cooked chicken and chopped baby spinach, stirring gently until everything is combined. Cook for an additional 2-3 minutes, allowing the spinach to wilt completely into the sauce.
- Serve: Remove the skillet from heat. Serve the creamy chicken orzo immediately, garnished with chopped fresh parsley or dried parsley flakes if desired.
Notes
- To keep the chicken moist, do not overcook in the skillet.
- Rinsing the orzo with cool water stops the cooking process and prevents sticking.
- This recipe can be adapted with gluten-free orzo pasta for gluten-free diets.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a spicier version, add a pinch of cayenne pepper along with the paprika.
