Creamy Chicken Orzo is so easy to make for a perfect one pot dinner! Full of tender orzo pasta, juicy chicken, and plenty of parmesan cheese!
We’ve been going through and getting all of our classic Thanksgiving recipes up over the last couple of weeks! But, one pot meals are our specialty around here, and this is one I’ve been dying to share! It’s kind of a spin on my Creamy Parmesan Chicken and Rice and it’s a really simple but cozy meal for these colder months when we need some “stick to your ribs” food.
IS ORZO A PASTA OR RICE?
Let’s talk about orzo! It looks like rice, but guess what? It’s actually pasta! It actually looks really similar to rice, or barley. I’m sure you have maybe seen Orzo before at your grocery store and it caught your eye, but you weren’t sure what to do with it. You can cook it and serve it the same way you would rice, or any pasta dish, and it’s not complicated to cook at all. It works out perfectly for a 30 minute meal.
WHAT DOES ORZO TASTE LIKE?
Much like rice or pasta, orzo has a very neutral taste. It’s really more for adding a nice texture or “bite” to the dish. For this recipe, you’ll notice that after we cook the onions and garlic we then add the dry orzo right to the pan. Let it cook and “toast” for 2-3 minutes. This adds some really great, extra flavor to your orzo!
1 Pound Chicken Breasts
Salt & Pepper To Taste
1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Large Onion Diced
3 Garlic Cloves Minced
2 Cups Orzo
2 Cups Chicken Broth
2 Cups Half & Half
Juice of 1/2 Lemon
1 Cup Freshly Grated Parmesan Cheese
Fresh Chopped Parsley for serving optional
Place the chicken breasts on a large cutting board and cut into bite sized (1/2-1 inch) pieces, sprinkle with salt & pepper to taste.
Heat the olive oil and butter in a large skillet over medium heat.
Add the cubed chicken and cook for 4-5 minutes just until seared on all sides.
Add the onion and garlic and cook, stirring constantly for 3 minutes.
Add the orzo to the pan and stir constantly for 2 minutes.
Pour in the chicken broth and half and half. Bring to a simmer, then reduce the heat to low, cover the pan with a tight fitting lid and cook for 5-7 minutes until orzo is soft.
Remove the pan from the heat and stir in the lemon juice and parmesan.
NOTE: You can make this ahead and store in the refrigerator in a sealed container for up to 3 days. Reheat in a large pan on the stove top over low heat until warmed through, stirring occasionally.