Creamy Chicken Orzo

Creamy chicken orzo is a quick and easy one-pan dinner made with chicken thighs, orzo, simple seasonings, and fresh spinach in a creamy sauce.

Course Main Course

Cuisine American

Keyword chicken, orzo

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 499kcal

Author Elizabeth Rodriguez

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

Use low sodium chicken broth and cream of chicken if you're sensitive to salt.

Nutrition