Go Back

Creamy Orzo with Chicken

This dish features tender, cooked orzo pasta combined with succulent pieces of sautéed chicken, all coated in a rich, velvety sauce infused with garlic and thyme. The final result is a comforting, creamy dish with a slightly chewy texture, visually appealing and perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 cup orzo pasta uncooked
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 2 cups chicken broth or water with chicken bouillon
  • 1 teaspoon dried thyme or fresh thyme leaves
  • 0.5 cup heavy cream for creaminess
  • Salt and pepper to taste

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Method
 

  1. Season the chicken pieces with salt, pepper, and thyme, then heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes, then remove and set aside.
    1 pound boneless, skinless chicken breasts or thighs
  2. Reduce heat to medium, add minced garlic to the same skillet, and sauté until fragrant, about 30 seconds. The garlic should become aromatic and slightly golden.
    1 pound boneless, skinless chicken breasts or thighs
  3. Pour in the chicken broth and bring it to a gentle simmer, scraping any browned bits from the bottom of the pan to build flavor. Let it cook for 2-3 minutes.
    1 pound boneless, skinless chicken breasts or thighs
  4. Add the uncooked orzo to the skillet, stirring to coat the pasta in the broth and garlic. Cook for 4-5 minutes, stirring frequently, until the orzo begins to turn translucent and absorb the liquid.
    1 pound boneless, skinless chicken breasts or thighs
  5. Return the cooked chicken to the skillet, nestling it into the orzo and broth mixture. Sprinkle in extra thyme if desired, then cover and simmer on low heat for about 8 minutes, until the orzo is tender and the chicken is cooked through.
    1 pound boneless, skinless chicken breasts or thighs
  6. Uncover the skillet, then stir in the heavy cream, creating a creamy sauce that clings to the orzo and chicken. Let it cook for another 2-3 minutes until warmed through and thickened slightly.
    1 pound boneless, skinless chicken breasts or thighs
  7. Taste and adjust seasoning with salt and pepper as needed. The dish should look creamy, with tender orzo and juicy chicken pieces, coated evenly in the sauce.
    1 pound boneless, skinless chicken breasts or thighs
  8. Serve the creamy orzo with chicken hot, garnished with a sprinkle of fresh thyme or parsley if desired, and enjoy the comforting aroma and rich flavor.

Notes

For a lighter version, substitute milk or a dairy-free cream alternative. Feel free to add grated Parmesan or fresh herbs for extra flavor.