Creamy chicken orzo is a quick and easy recipe that's on the table in less than 45 minutes, including prep time. With tender chicken thighs, creamy orzo, simple seasonings, and greens, this comforting chicken dinner is sure to please.
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What's great about this recipe
- A great way to switch up your usual chicken dinner.
- Fantastic for meal prep because it reheats really well.
- Budget-friendly thanks to chicken thighs and pantry staples.
Ingredients you'll need
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Chicken thighs - Boneless, skinless chicken thighs stay tender and flavorful as they simmer with the orzo.
Seasoning - Salt, black pepper, garlic powder, onion powder, and Italian seasoning season the chicken beautifully.
Oil and fat - Olive oil is used to brown the chicken. Butter is used to toast the orzo and adds another layer of flavor and richness to the creamy sauce.
Pantry - Orzo is a small, rice-shaped pasta that cooks up tender and fluffy. Find it in the pasta aisle of most major grocery stores or online. Cream of chicken soup and chicken broth make up the sauce. Use low-sodium soup and broth if you're sensitive to salt.
Greens - Fresh spinach is an easy way to add color and freshness at the end. Baby kale, Swiss chard, or a mix of greens also work well here.
Optional garnish - Lemon wedges, grated Parmesan cheese, or chopped fresh parsley are great finishing touches.
📖 See the recipe card for quantities and preparation.
How to make creamy chicken and orzo
Season the chicken thighs on both sides with the salt, black pepper, garlic powder, onion powder, and Italian seasoning.
Whisk the cream of chicken soup and chicken broth in a medium bowl until smooth. This makes it easier to combine later.
- Heat the olive oil in a large, deep skillet over medium heat. Add the seasoned chicken and cook for 3 minutes.
- Turn and cook for 2 to 3 minutes more, until browned on both sides.
- Transfer the chicken to a plate and cover loosely with foil.
- Add the butter to the skillet. Once melted, add the orzo and cook for 1½ to 2 minutes, stirring frequently, until lightly toasted.
- Pour in the cream of chicken soup and broth mixture and stir well.
- Return the chicken to the skillet in a single layer. Reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally, until the chicken reaches 165°F and the orzo is tender.
- Scatter the spinach over the top, cover, and steam for 2 minutes, until it starts to wilt.
- Take it off the heat. Stir in the spinach, cover again, and let sit (off the heat) for 3 to 5 minutes before serving.
Serve with lemon wedges, grated Parmesan cheese, and chopped fresh parsley, if desired.
Storing and reheating instructions
Refrigerator: Cool the dish completely, then store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Transfer cooled leftovers to an airtight, freezer-safe container, leaving a little room for expansion. Freeze for up to 2 months for best texture.
Reheating: Thaw in the refrigerator overnight if frozen. Reheat gently in a skillet over medium-low heat or in the microwave until heated through. Add a splash of chicken broth, as needed, to loosen the sauce.
Food safety: Do not leave cooked food out for longer than 2 hours, or 1 hour if the ambient temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this creamy chicken and orzo, be sure to try my airline chicken with cannellini beans for an easy and wholesome dinner. For more quick and easy one-pan meals, check out French onion chicken and chicken and cream of mushroom, two family-friendly favorites.
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📖 Recipe
Creamy Chicken Orzo
Ingredients
- 2 tablespoons olive oil or another oil suitable for sautéing
- 1 to 1¼ pounds boneless, skinless chicken thighs (about 4 to 5 pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 1 cup orzo
- 1 (10-ounce) can cream of chicken soup
- 2 cups chicken broth
- 3 ounces fresh spinach or baby kale, chard, or a combination
- Optional garnish: lemon wedges grated Parmesan cheese, chopped fresh parsley
Instructions
- Season the chicken thighs on both sides with the salt, black pepper, garlic powder, onion powder, and Italian seasoning.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth and well combined. This makes it much easier than trying to whisk it directly into the skillet later.
- Heat the olive oil in a large, deep skillet with a tight-fitting lid over medium heat. A deep 10-inch skillet works well.
- When the oil is hot but not smoking, add the seasoned chicken thighs. Cook for 3 minutes, then turn and cook for another 2 to 3 minutes, until browned on both sides.
- Transfer the chicken to a plate and cover loosely with foil. Don't worry that it is not cooked through, it will finish cooking with the orzo.
- Return the skillet to medium heat without wiping it out. Add the butter. Once melted and foamy, add the orzo and cook for 1½ to 2 minutes, stirring frequently, until lightly toasted.
- Pour in the cream of chicken soup and broth mixture and stir well to combine.
- Once the mixture returns to a simmer, nestle the chicken thighs back into the skillet in a single layer.
- Reduce the heat to medium-low, cover, and cook for 15 minutes, stirring occasionally to keep everything simmering gently. Adjust the heat as needed. Cook until the chicken reaches an internal temperature of 165°F and the orzo is tender.
- Scatter the spinach over the top. Cover and let it steam for 2 minutes, until it starts to wilt.
- Remove the skillet from the heat and stir the spinach into the orzo. Cover again and let it sit for 3 to 5 minutes (off the heat) so the sauce can thicken slightly, and the flavors can come together.
- Serve with lemon wedges, grated Parmesan cheese, and chopped fresh parsley, if desired.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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