Description
Creamy Chicken Orzo is a comforting and easy skillet meal featuring tender chicken, baby spinach, and orzo pasta in a rich, cheesy sauce. Ready in 30 minutes, this recipe combines protein, veggies, and carbs for a delicious, satisfying dish perfect for busy weeknights.
Ingredients
Scale
For the Pasta
- ½ pound orzo pasta
- Salt (for pasta water, to taste)
For the Chicken
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the 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
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, then add the orzo pasta. Cook for 9-11 minutes or until al dente. Drain the pasta and rinse under cool water. Set aside.
- Cook the chicken: Preheat a large 12-inch skillet over medium-high heat. Add the olive oil, then season the chicken pieces with salt and pepper. Cook the chicken in the skillet for 7-9 minutes, turning occasionally until golden and cooked through with no pink inside. Remove chicken from the skillet and set aside on a clean plate.
- Sauté aromatics: Lower the skillet heat to medium-low. Add the butter, diced onion, and minced garlic. Cook for 1-2 minutes until the onions become tender and fragrant.
- Simmer the broth and spices: Stir in the chicken broth, dried mustard, sweet paprika, and ground thyme with the onions. Cook for 2-3 minutes until the broth begins to simmer.
- Make the cheese sauce: Add the condensed cheddar cheese soup and whole milk. Stir continuously until the sauce is smooth and creamy.
- Combine the pasta, chicken, and spinach: Stir in the cooked orzo until fully coated with the cheese sauce. Add the cooked chicken and chopped spinach. Stir just until combined and cook for an additional 2-3 minutes until the spinach fully wilts and the ingredients are heated through.
- Serve: Remove the skillet from heat and serve immediately. Garnish with chopped fresh or dried parsley if desired.
Notes
- Stir orzo frequently while boiling to prevent sticking or clumping.
- Toast the orzo in olive oil or butter before boiling for added nutty flavor.
- If the sauce is too thick, thin it with additional chicken broth or milk as needed.
- Use room temperature butter and milk for a smoother sauce texture.
- Let the dish rest for 2-3 minutes off heat before serving to meld flavors.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat gently on stovetop with a splash of broth to loosen the sauce or microwave in intervals stirring in between.
- Freezing is not recommended as the creamy sauce may separate and change texture.
