Chicken and Orzo

There’s something magical about a dish that combines comfort and flavor, and that’s exactly what you’ll find in Chicken and Orzo. On a breezy evening, as I stood by the kitchen counter, I could already envision the steam rising from the pot, filling the air with delectable aromas. This was the perfect recipe for a cozy family dinner, bringing together tender pieces of chicken, perfectly cooked orzo, and vibrant vegetables. Each bite is a symphony of flavors, and it’s the kind of meal that can turn an ordinary night into something special.

As I sautéed the ingredients, I couldn’t help but reminisce about the last time I made this dish for a gathering of friends. Their excitement was palpable as they took their first bites, and I felt proud knowing that I had shared something truly delightful with them. The best part? It’s not just for special occasions. You can whip up this Chicken and Orzo dish any time you crave something hearty yet comforting. It’s simple enough for a weeknight but impressive enough for guests.

What’s more, this recipe is incredibly versatile! You can customize it with your favorite seasonal vegetables or add a touch of spice to heat things up. The creamy texture combined with the flavors of Parmesan and fresh basil creates a dish that’s not just tasty but also visually appealing. If you haven’t tried Chicken and Orzo yet, I encourage you to gather your ingredients and dive into the deliciousness that awaits!

Ingredients to Make Chicken and Orzo

At the heart of Chicken and Orzo is a blend of fresh and vibrant ingredients that work harmoniously together. Each component plays a role in creating a comforting and satisfying meal. Using quality ingredients ensures that every bite is packed with flavor and nutrition.

• 2 tablespoons extra virgin olive oil: A healthy fat that adds richness and depth to the dish.
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces: The protein centerpiece of the meal, adding heartiness.
• 2 teaspoons Italian seasoning, divided: A blend of herbs that brings an aromatic flavor.
• 2 teaspoons paprika, divided: Adds a warm, smoky flavor and a beautiful color.
• 1 ¼ teaspoons kosher salt, divided: Enhances all flavors in the dish.
• 1 shallot, diced: Provides a mild onion flavor that complements the other ingredients.
• 6 cloves garlic, minced, about 2 tablespoons: Adds an irresistible aroma and flavor.
• ½ teaspoon ground black pepper: Adds a touch of heat and depth.
• 8 ounces orzo pasta, about 1 ¼ cups: The star of the show, providing a delightful texture.
• 1 pint cherry tomatoes: Adds sweetness and juiciness.
• 3 to 4 cups low sodium chicken broth: The base of the dish that brings everything together.
• 3 ounces baby spinach, coarsely chopped (about 3 cups): A nutritious green that wilts beautifully.
• ¼ teaspoon red pepper flakes: For a little kick.
• ¾ cup freshly grated Parmesan cheese, plus additional for serving: Adds creaminess and flavor.
• ¼ cup loosely packed fresh basil leaves, thinly sliced, divided: For freshness and brightness.

Preparation Steps for Chicken and Orzo

Making Chicken and Orzo is a delightful experience! Follow these steps closely, and you’ll have a luscious, hearty meal ready to serve in no time. Let’s dive into the process.

1. Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of olive oil. You’ll know it’s ready when the oil shimmers. This is your base for sautéing the chicken.
2. Once the oil is hot, add in 1 ½ pounds of chicken, sprinkled with 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and ½ teaspoon of kosher salt. Sauté for about 4 to 6 minutes, stirring occasionally until the chicken is golden brown on all sides. Remove the chicken to a plate and set it aside.
3. Reduce the heat to low and add another 1 tablespoon of olive oil along with 1 diced shallot. Cook while stirring often until the shallot becomes soft and translucent, about 3 minutes. The aroma of the shallot will fill your kitchen.
4. Add 6 minced garlic cloves, ½ teaspoon of black pepper, and the remaining 1 teaspoon of Italian seasoning, 1 teaspoon of paprika, and ¾ teaspoon of kosher salt to the pan. Cook while stirring for about 30 seconds, letting the garlic become fragrant without burning.
5. Next, introduce 8 ounces of orzo pasta and 1 pint of cherry tomatoes to the mixture. Cook for 1 minute, stirring constantly. This allows the orzo to toast slightly, enhancing its flavor.
6. Slowly stir in 3 to 4 cups of chicken broth. Increase the heat and bring the mixture to a gentle boil, stirring frequently. Use a wooden spoon to scrape the bottom of the pot to prevent the orzo from sticking.
7. Once boiling, cover the pot and reduce the heat to medium. Cook the orzo for 12 to 14 minutes, lifting the lid occasionally to stir. This helps to ensure even cooking and prevents sticking.
8. As it cooks, keep your ears open for the sound of boiling broth beneath the lid. If the orzo starts looking dry, splash in a bit more broth as needed to keep it moist.
9. Once most of the liquid is absorbed and the orzo is al dente, stir in ¾ cup of Parmesan cheese, 3 ounces of chopped spinach, ¼ teaspoon of red pepper flakes, and the reserved chicken. Continue stirring until the spinach has just wilted, which should take about 1 minute.
10. Finally, taste your creation and season with additional salt, pepper, or red pepper flakes as desired. Serve your Chicken and Orzo hot, garnished with extra basil and Parmesan cheese for a delightful finish.

Make It Your Own

There’s always room to personalize Chicken and Orzo to fit your taste! Here are some tips to help you tailor this dish.

• Storage: Refrigerate leftovers in an airtight container for up to 3 days. This dish saves well and is great for meal prep.
• Freezing: You can freeze leftovers in an airtight container or freezer bag for up to 3 months. Just thaw in the refrigerator overnight before reheating.
• Pairing: Serve Chicken and Orzo with a fresh garden salad or steamed vegetables for a complete meal.
• Vegetarian Option: Substitute chicken with tofu or add more vegetables to make it a vegetarian dish. Be sure to adjust cooking time accordingly.
• Seasonal Variations: Add seasonal vegetables such as zucchini or bell peppers to enhance the flavors of Chicken and Orzo.
• Spicy Twist: If you like it spicy, feel free to add more red pepper flakes or even some diced jalapeños for a kick.
• Cheese Lovers: Don’t stop at Parmesan. Consider adding mozzarella or feta for different flavor profiles.

How to Serve Chicken and Orzo

Serving Chicken and Orzo can be just as fun as making it! Here’s how to present this delicious dish:

• Garnish: Always sprinkle with fresh basil and an extra helping of Parmesan cheese before serving. It adds a beautiful touch and enhances flavor.
• Plating: Consider using a shallow bowl for serving; the depth allows for all the flavors to mingle and ensures guests can enjoy every bite.
• Great for Gatherings: This dish is fantastic for family dinners or potlucks. It’s easy to make in larger quantities and is sure to please a crowd.
• Seasonal Serving: Pair your Chicken and Orzo with a light salad in summer or hearty roasted vegetables in winter for seasonal balance.
• Lunch Option: This dish is not only for dinner. Serve it cold or at room temperature for a delightful lunch option.
• Containers: If serving leftovers, use glass containers. They keep the dish fresh and are perfect for reheating.
• Meal Prep: Consider portioning into meal prep containers for quick lunches throughout the week. A little sprinkle of fresh herbs right before eating brightens up each portion.

FAQ

Conclusion

In summary, Chicken and Orzo is a delightful dish that brings together a symphony of flavors and textures in a comforting package. I encourage you to try making it for your next family dinner or gathering with friends. You won’t be disappointed by the warm, hearty goodness that awaits you in every bite. Happy cooking!

Chicken and Orzo

The ultimate comfort food, Chicken and Orzo is a creamy, flavorful dish that brings the family together. With its tender chicken, delightful orzo, and fresh ingredients, it’s an easy weeknight dinner idea. Make it tonight for a satisfying meal!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1.5 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
• 2 teaspoons Italian seasoning divided
• 2 teaspoons paprika divided
• 1.25 teaspoons kosher salt divided
• 1 shallot diced
• 6 cloves garlic minced, about 2 tablespoons
• 0.5 teaspoon ground black pepper
• 8 ounces orzo pasta about 1 ¼ cups
• 1 pint cherry tomatoes
• 3 to 4 cups low sodium chicken broth
• 3 ounces baby spinach coarsely chopped (about 3 cups)
• 0.25 teaspoon red pepper flakes
• 0.75 cup freshly grated Parmesan cheese plus additional for serving
• 0.25 cup loosely packed fresh basil leaves thinly sliced, divided

Equipment

• Wooden Spoon
• Oven
• Cutting Board
• Large Pot
• Grater
• Skillet
• Chef's Knife

Method

 

1. Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil.
2. Once the oil is hot, add in the chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon salt. Saute, stirring occasionally, until the chicken is golden on all sides and cooked through, 4 to 6 minutes. Remove to a plate.
3. Reduce the heat to low. Add 1 tablespoon oil and the shallot. Cook, stirring often, until the shallot is softened, about 3 minutes. Add the garlic, black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 3/4 teaspoon kosher salt. Cook and stir for 30 seconds, until the garlic is fragrant.
4. Stir in the orzo and tomato. Cook 1 minute, stirring constantly, to coating the orzo with the oil and spices and toast it slightly.
5. Stir in the broth. Increase the heat to bring it to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking. Cover the pot and reduce the heat to medium. Cook the orzo, lifting the lid occasionally to stir and run the spoon along the bottom to prevent sticking, until most of the liquid is absorbed and the orzo is al dente, 12 to 14 minutes. During the last several minutes, scrape along the bottom very frequently.
6. When the lid is on, you should hear the water boiling steadily underneath it (but you don’t want it boiling so hard, you start to wonder if the lid is going to lift off). If the orzo looks dry at any point, add several splashes of broth as needed to loosen it.
7. Stir in the Parmesan, then the spinach, red pepper flakes, half of the basil, and the reserved chicken. Continue stirring until the spinach has just wilted, about 1 minute. Taste and season with additional salt, pepper, and red pepper flakes as desired (I add another pinch or two of salt; the amount you need will vary based on your chicken broth). Serve hot, sprinkled with remaining basil and additional Parmesan.

Notes

• Tip 1: Refrigerate leftovers in an airtight storage container for up to 3 days.
• Tip 2: Gently rewarm leftovers in the microwave or in a nonstick skillet over medium-low heat, with a splash of broth to loosen up the pasta.
• Tip 3: Freeze leftovers in an airtight freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.