One Pot Creamy Chicken Orzo

This One Pot Creamy Chicken Orzo is an easy skillet dinner made with tender chicken, orzo pasta, sun-dried tomatoes, spinach, Parmesan, lemon, and capers in a creamy flavorful sauce. Everything cooks in one pan for a comforting dinner that’s perfect for busy weeknights.

Course: Main Dish

Servings: people

Calories: 439kcal

Author: Sally Humeniuk

Ingredients

1 pound boneless skinless chicken breasts cut into bite-sized pieces
1½ tsp kosher salt
½ tsp black pepper
1 tsp paprika
1 tsp dried oregano
¼ tsp crushed red pepper flakes
2 Tbsps olive oil
3 cloves garlic minced
½ cup chopped oil-packed sun-dried tomatoes drained
1½ cup dry orzo pasta
3½ cups chicken broth *see notes
¾ cup heavy cream
1 tsp Dijon mustard
½ cup freshly grated Parmesan cheese plus more for serving
2 cups baby spinach
juice of ½ lemon
2 Tbsps capers drained

Optional garnish

fresh basil or parsley
additional Parmesan cheese

Instructions

Place the chicken in a medium bowl. Add the salt, pepper, paprika, oregano, and red pepper flakes and toss until the chicken is evenly coated.
1 pound boneless skinless chicken breasts, 1½ tsp kosher salt, ½ tsp black pepper, 1 tsp paprika, 1 tsp dried oregano, ¼ tsp crushed red pepper flakes
Heat the olive oil over medium-high heat. Add the chicken and cook until lightly browned on the outside, about 3-4 minutes. Transfer to a plate.
2 Tbsps olive oil
Reduce the heat to medium. Add the garlic and sun-dried tomatoes to the skillet and cook for 1 minute until fragrant.
3 cloves garlic, ½ cup chopped oil-packed sun-dried tomatoes
Stir in the orzo and cook for 1-2 minutes, stirring frequently, to lightly toast the pasta.
1½ cup dry orzo pasta
Pour in the chicken broth and bring to a gentle boil. Reduce the heat to medium-low and simmer for 11-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
3½ cups chicken broth
Stir in the heavy cream, Dijon mustard, and Parmesan cheese until smooth and creamy.
¾ cup heavy cream, 1 tsp Dijon mustard, ½ cup freshly grated Parmesan cheese
Return the chicken and any accumulated juices to the skillet. Stir in the spinach and cook for 2-3 minutes, until wilted and the chicken is fully cooked through.
2 cups baby spinach
Remove from the heat. Stir in the lemon juice and capers. Taste and adjust seasoning if needed. Add more broth or cream if you want it looser.
juice of ½ lemon, 2 Tbsps capers
Serve immediately with additional Parmesan and fresh herbs if desired.
fresh basil or parsley, additional Parmesan cheese

Notes

*For the best flavor, use 1 tablespoon Better Than Bouillon Chicken Base mixed with 3½ cups water instead of boxed chicken broth. It creates a richer, more flavorful sauce.
Freshly shredded Parmesan melts more smoothly than pre-shredded cheese.
Orzo continues to absorb liquid as it sits. If reheating leftovers, add a splash of broth, milk, or cream to loosen the sauce.
For extra heat, increase the crushed red pepper flakes to ½ teaspoon.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition