Creamy One Pan Chicken Orzo
I’ve made this creamy one pan chicken orzo so many times over the past few years, I could probably cook it with my eyes closed. It’s one of those recipes that never fails – creamy, flavorful and endlessly comforting. Plus, it only takes about 30 minutes to make.
It’s the kind of recipe that checks all the right boxes for me: one pan, minimal prep, creamy and cozy, but still light enough to make it into the regular rotation. And it’s one of those magical meals that feels like comfort food AND a time-saver, which let’s be honest, is basically the holy grail when you’re cooking for a family on a busy weeknight.
WHY YOU’LL LOVE ONE PAN CHICKEN ORZO
- Everything in one pan: The chicken, orzo and sauce all cook together in one pan.
- Creamy and comforting: This creamy chicken orzo has that perfect silky texture, with a rich tomato-cream sauce that tastes so good.
- Quick and easy: From start to finish, it’s ready in about 30 minutes. Ideal for busy weeknights!
Looking for more cozy dinners? Browse my Comfort Food Recipes.
WHAT IS CREAMY CHICKEN ORZO?
Chicken orzo is one of those cozy, all-in-one meals that feels a little like pasta and a little like risotto. Orzo is a small, rice-shaped pasta that cooks quickly and absorbs all the delicious flavors from the sauce it’s simmered in.
In this version, the orzo cooks right in the same pan as the chicken and cherry tomatoes, so it soaks up every bit of that garlicky, tomato-rich base. A splash of cream and a handful of parmesan at the end make it silky and indulgent without being too heavy.
It’s a dish that feels comforting and homely, yet fresh and balanced. The kind of one pan chicken orzo you’ll want to make again and again. Perfect for busy weeknights, but cozy enough for weekends too.
INGREDIENTS YOU’LL NEED
- Chicken breasts: Boneless, skinless chicken breasts cut into bite-sized pieces make this creamy chicken orzo quick to cook and perfectly tender.
- Spices: A simple mix of salt, pepper, paprika and oregano gives the chicken a perfect crust.
- Shallot & garlic: The base of all good sauces. It’s aromatic, sweet and just slightly caramelized when sautéed.
- Cherry tomatoes: They burst as they cook, creating a fresh, slightly sweet tomato base for the one pan chicken orzo.
- Tomato paste: Deepens the flavor and gives the sauce that rich, concentrated color.
- Orzo pasta: The heart of this one pan chicken orzo! It cooks right in the broth, soaking up all the flavors.
- Chicken broth: Adds depth and helps cook the orzo into a risotto-like texture.
- Heavy cream: For that smooth, creamy finish that makes every bite luscious.
- Fresh basil: Adds a touch of brightness and freshness to balance the richness.
- Parmesan cheese: To finish. It melts into the sauce and ties everything together.
HOW TO MAKE ONE PAN CHICKEN ORZO
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Sear the chicken
Heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with salt, pepper, paprika, and oregano, then add them to the pan. Sear for about 5–6 minutes, until golden on the outside and mostly cooked through. Remove and set aside.
Step 2: Sauté the aromatics
In the same pan, melt the butter. Add the chopped shallot and cook for 2–3 minutes until soft and fragrant. Stir in the garlic and red pepper flakes (if using) and cook for another 30 seconds.
Step 3: Build the tomato base
Add the halved cherry tomatoes and cook for 3–4 minutes, stirring often, until they start to soften and release their juices. Stir in the tomato paste and cook for 1 more minute to deepen the flavor. Season with a pinch of sugar, salt, and pepper.
Optional tip: If you’re sensitive to tomato skins, you can scoop them out at this point once they loosen – totally optional, but it makes the sauce smoother.
Step 4: Toast the orzo
Stir in the orzo and let it toast for a minute with the tomato mixture. This gives it a lovely nutty flavor and helps it hold its shape as it cooks.
Step 5: Simmer
Spoon the creamy chicken orzo into bowls and serve right away while it’s silky and warm. A little extra parmesan on top never hurts.
Pour in the chicken broth and return the chicken to the pan. Give everything a good stir, bring to a boil, then lower the heat and cover. Simmer gently for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Step 6: Make it creamy
Stir in the heavy cream and chopped basil. Taste and adjust the seasoning, then finish with plenty of grated parmesan and a few extra herbs on top.
Step 7: Serve
Spoon the creamy chicken orzo into bowls and serve right away while it’s silky and warm. A little extra parmesan on top never hurts.
STORING AND REHEATING
Fridge: Store leftover chicken orzo in an airtight container for up to 3 days. The sauce will thicken slightly as it cools.
Reheat: Warm gently in a skillet over low heat with a splash of broth, cream or water to loosen the sauce. Stir until creamy again. Avoid high heat so it doesn’t dry out.
Freezer: Not ideal. Cream-based sauces can separate when thawed, so it’s best enjoyed fresh or refrigerated only.
NOTES FROM MY KITCHEN
I use chicken breasts here because they cook quickly and stay tender in the sauce, but chicken thighs would work just as well (just adjust the searing time slightly). You could also use rotisserie chicken, just stir it in during the last few minutes to warm through.
Orzo is perfect for this kind of one-pan dish. It cooks directly in the broth and soaks up all the flavor. If you want to swap it for something else, make sure it’s a small pasta shape with a similar cooking time.
Don’t skip the tomato paste, it brings a deep, concentrated flavor that balances the sweetness of the cherry tomatoes. If you’re someone who doesn’t love the texture of tomato skins, you can scoop them out with a spoon once they soften. Totally optional, but it makes the dish feel a bit more refined.
A splash of cream at the end brings the whole thing together. I’ve used both heavy cream and half-half, both work, but heavy cream gives you a much silkier finish. If you’re dairy-free, a little unsweetened coconut cream could work in a pinch (though the flavor will shift slightly).
Fresh basil and parmesan are essential for brightness and depth. I always finish with a little extra of both on top. If you have parsley or fresh thyme instead, those would be lovely too.
This is a great dish to reheat the next day. The orzo will absorb a bit more liquid as it sits, so just add a splash of water or broth when reheating to loosen it up.
Other pasta recipes you’ll enjoy…
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless thighs work beautifully in this chicken orzo recipe. They stay extra juicy and add a little more richness to the sauce.
Can I make it without cream?
You can. It won’t be quite as silky, but still delicious. Replace the cream with a splash of milk and a bit of extra parmesan for creaminess. You can also use half-and-half for a lighter version of this creamy chicken orzo.
Can I make this vegetarian?
Definitely. Skip the chicken and use vegetable broth instead of chicken broth. You could add mushrooms, zucchini or spinach for extra flavor and texture.
Why did my orzo stick to the bottom?
It helps to stir the pan every few minutes while it simmers, especially toward the end of cooking. If it’s getting too thick, just add a splash of broth or water and give it a gentle stir.
How do I know when the orzo is done?
The orzo should be tender but still have a little bite (similar to al dente pasta). Most of the broth will be absorbed and the sauce will look thick and creamy.
Creamy One Pan Chicken Orzo
I’ve made this creamy one pan chicken orzo so many times over the past few years I could probably cook it with my eyes closed. It’s one of those recipes that never fails – creamy, flavorful and endlessly comforting. Plus, it only takes about 30 minutes to make.
4
servings10
minutes25
minutes505
kcal35
minutesKeep the screen of your device on
INGREDIENTS
- For the chicken:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried oregano
1 tbsp olive oil
- For the orzo:
1 tbsp unsalted butter
1 shallot, finely chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
10 oz (300g) cherry tomatoes, halved
2 tbsp tomato paste
1 1/4 cup (250g) dry orzo pasta
3 cups (750ml) chicken broth
Pinch sugar, salt, and pepper to taste
1/2 cup (120ml) heavy cream / double cream
Handful fresh basil, chopped
- To serve:
grated parmesan cheese
more fresh basil or parsley
DIRECTIONS
- Heat olive oil in a large skillet over medium-high heat. Toss the chicken with salt, pepper, paprika, and oregano. Cook for about 5–6 minutes, until golden on the outside. Remove and set aside.
- In the same pan, add butter and let it melt. Sauté shallot for 2–3 minutes, then add garlic and red pepper flakes. Cook for 30 seconds until fragrant.
- Stir in the cherry tomatoes and let them cook down for 3–4 minutes, stirring often, until they start to soften and break down. Add tomato paste and stir it through for another minute. Season with a pinch of sugar, salt, and pepper.
- Add the orzo and toast it for a minute with the tomato mixture. Pour in the chicken broth and give everything a good stir.
- Return the chicken to the pan. Bring to a boil, then cover and simmer on low for 12–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream and chopped basil. Finish with lots of grated parmesan and extra herbs on top.
Notes
- Store leftover chicken orzo in an airtight container for up to 3 days. The sauce will thicken slightly as it cools.
- Reheat: Warm gently in a skillet over low heat with a splash of broth, cream or water to loosen the sauce. Stir until creamy again. Avoid high heat so it doesn’t dry out.
- I use chicken breasts here because they cook quickly and stay tender in the sauce, but chicken thighs would work just as well (just adjust the searing time slightly). You could also use rotisserie chicken, just stir it in during the last few minutes to warm through.
- Orzo is perfect for this kind of one-pan dish. It cooks directly in the broth and soaks up all the flavor. If you want to swap it for something else, make sure it’s a small pasta shape with a similar cooking time.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 505kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 30g
Did you make it?
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