Chicken Orzo is a delicious and comforting easy-to-make one pan dish that is perfect for a quick weeknight dinner. A combination of tender chicken, flavour packed creamy orzo pasta, spinach and pesto. You can also make this with leftover chicken!
The best thing about this chicken orzo recipe is how adaptable it is. You can add different vegetables, herbs, and spices to make a recipe that suits what you like, or what you have that needs using up.
All done in one pan, so less washing up. This is an incredible creamy sauce and total comfort food. If you are bored of the same chicken dinners all the time, then you need to try chicken with orzo.
Looking for more easy chicken recipes? Why not try our easy Leftover Chicken Pasta, kid's favourite Air Fryer Popcorn Chicken or our delicious Slow Cooker Balsamic Chicken?
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Ingredients and substitutions
- Orzo - A type of pasta that is similar in shape to rice and is commonly used in soups and stews. You could use rice instead if you prefer, but it would change the cooking time.
- Chicken - We used boneless skinless chicken breasts to keep this lean, but you could use boneless and skinless chicken thighs which would be juicier.
- Spinach - An easy way to give the dish a green veggie boost. You could swap it for kale if you prefer. We used fresh spinach, but you could use thawed and drained frozen spinach.
- Tomatoes - Some fresh tomatoes not only add a pop of colour but they lighten it up. You could add some chopped sun-dried tomatoes.
- Pesto - We used sun-dried tomato pesto, as it adds an amazing flavour, but you can use classic basil pesto instead. Or even our Mixed Herb Pesto or Carrot Top Pesto.
- Parmesan - This adds a rich and nutty flavour to the dish. You could use a mature cheddar if you prefer.
- Creme fraiche - This is where the creaminess comes from. You could use a cream cheese instead.
- Stock - This is used to cook the orzo and adds flavour to the dish. Use a good quality chicken stock. Homemade Chicken Stock is always best.
- Herbs & spices - Some Italian seasoning, paprika and garlic add a lovely flavour. You could use a Cajun seasoning for a different flavour.
A full ingredients list with measurements is in the recipe card below.
How to make creamy chicken orzo - Step by step
One: Coat the chicken chunks in the paprika and Italian seasoning.
Two: Heat the oil in a large pan and add the coated chicken. Cook for 2-3 minutes on each side. Once cooked, set aside.
Three: In the same pan, add the orzo, garlic and stock. simmer for 6-7 minutes, stirring occasionally.
Four: Add the spinach, tomatoes, Parmesan and pesto. Mix well.
Five: Add the creme fraiche and season with salt and pepper (a). Mix well and cook until the spinach has wilted. Add the chicken (b).
Six: Simmer until everything is cooked through.
Variations
Spicy - If you like a bit of heat, add some spice to the dish. Sauté some diced jalapeños or red pepper flakes in olive oil before adding the chicken breast and cooking it until browned.
Mediterranean chicken orzo - To give the dish a Mediterranean twist, add some olives, feta cheese, and roasted red peppers to the recipe.
Leftover chicken - We cooked the chicken in the pan, however you can also use this chicken orzo recipe as a way to use up leftover chicken from our Slow Cooker Chicken Breasts. Cook the orzo and rest of the ingredients in the pan and stir in leftover shredded chicken at the same time as the spinach.
Veggie packed - There are so many options when it comes to vegetables here. You can add broccoli, cauliflower, peas, bell pepper, courgette, sweetcorn or mushrooms. The key is the using quick cooking veg and no root vegetables like carrot.
What to serve with chicken orzo
This pretty much has everything in it already. You have the protein, carbs and vegetables, all in an incredible creamy sauce. However, if you want some vegetable sides, then we have a few suggestions.
Why not try our Roasted Tenderstem Broccoli, Roasted Lemon Asparagus or Air Fryer Green Beans?
A big green salad like our Rocket Salad or Watercress Salad works well too.
Storage
Store: Leftover chicken orzo will keep in an air tight container in the fridge for up to 3 days.
Freeze: We don't recommend freezing this, as it's too thick once defrosted and just doesn't have the same flavour.
Reheat: You can either reheat this in the microwave or on the stovetop.
Frequently Asked Questions
Yes, you can. You can swap the chicken for crispy tofu or you can use chickpeas instead.
Yes, this can be prepared in advance. You can cook it all and then heat it up when you are ready to serve. You could also prep all the chicken with it coated in the spices in advance.
Yes, if you use gluten free pasta and gluten free stock then this can be gluten free.
Extra tips
• This sauce will thicken as it cools, so you can add some extra stock to thin it out if you prefer.
• For some extra texture, you can add some pine nuts on top before serving.
• You don't have to use chicken for this. You can use another protein like salmon, prawns or even steak.
• Only use freshly grated Parmesan. Don't use a pack of pre-grated cheese, as it doesn't melt very well.
More chicken pasta recipes
If you’ve tried this creamy chicken orzo recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Chicken Orzo
Ingredients
- 280 g (10 oz) Chicken breast - cut into strips
- 1 tablespoon Italian seasoning
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 140 g (1 cups) Orzo
- 2 Garlic cloves - crushed
- 500 ml (2 cups) Chicken stock
- 100 g (3.33 cups) Spinach
- 10 Cherry tomatoes
- 2 tablespoon Sun-dried tomato pesto
- 20 g (0.25 cups) Parmesan - grated
- 50 ml (0.25 cups) Creme fraiche
- 1 pinch Sea salt
- 1 pinch Black pepper
Instructions
- Coat 280 g Chicken breast chunks in 1 teaspoon Paprika and 1 tablespoon Italian seasoning.
- Heat 1 tablespoon Olive oil in a large pan and add the coated chicken. Cook for 2-3 minutes on each side. Once cooked, set aside.
- In the same pan, add 140 g Orzo, 2 Garlic cloves and 500 ml Chicken stock. simmer for 6-7 minutes, stirring occasionally.
- Add 100 g Spinach, 10 Cherry tomatoes, 20 g Parmesan and 2 tablespoon Sun-dried tomato pesto. Mix well.
- Add 50 ml Creme fraiche and season with 1 pinch Sea salt and 1 pinch Black pepper. Mix well and cook until the spinach has wilted.
- Add the cooked chicken and simmer until everything is cooked through.
Recipe tips
- This sauce will thicken as it cools, so you can add some extra stock to thin it out if you prefer.
- For some extra texture, you can add some pine nuts on top before serving.
- You don't have to use chicken for this. You can use another protein like salmon, prawns or even steak.
- Only use freshly grated Parmesan. Don't use a pack of pre-grated cheese, as it doesn't melt very well.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Quynh
One of my favorite weeknight dinner recipes. It came out well-seasoned and the chicken was cooked perfectly!
Carrie Robinson
This looks insanely good, and I think I have just about everything in my fridge/pantry to make this recipe this week! :) Can't wait to try it.
Kate
I appreciate that you included cup measurements for those of us in the US. We had it for dinner last night and it came out really well. I didn't have sun-dried tomato pesto so used regular basil pesto and it was super yummy, fast and only one dish!
Suja md
Better than store-bought and so much more wholesome! Loving these!
Maggie
I just bought a bag of orzo, and this recipe came up on my feed. Looks amazing! Saving for this weekend.
Andrea
What fabulous flavors in this creamy chicken orzo. It's much easier to make than I thought and I know my family will love this.
Toni
This is so creamy and delicious! Quickly became a favorite at my house!
Alison Corey
I'm always on the lookout for quick and delicious weeknight dinner ideas, and your Chicken Orzo fits the bill perfectly! It's great that it can be made with leftover chicken.
Dina and Bruce
Oh wow! Flavor explosion! LOVE!
Ned
The recipe was absolutely delicious and a definite winner! Cannot wait to make this again! Thank you!