COZY Creamy Chicken Orzo
This Creamy Chicken Orzo is the ultimate COZY winter dinner—rich, satisfying, and made entirely in one skillet. Tender chicken, aromatic spices, and orzo simmer in savory broth before being finished with Parmesan and cream for a luxurious, risotto-like texture without the fuss.
Servings: 6 bowls
Calories: 520kcal
Equipment
- large skillet or Dutch oven
- knife
- cutting board
- measuring cups
- wooden spoon
Ingredients
- 1.5 lb boneless skinless chicken breasts, cubed
- garlic powder, onion powder, paprika, salt, and pepper
- 3 tbsp olive oil, divided
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 1/2 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream (room temperature)
- 1/4 cup freshly grated Parmesan cheese (+ more for serving)
- fresh parsley and thyme for serving
- lemon juice (optional)
Instructions
- Toss the cubed chicken with garlic powder, onion powder, paprika, salt, and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat and cook the chicken 5–7 minutes until browned but not fully cooked.
- Add the remaining tablespoon of olive oil and the chopped onion. Cook until softened, then add minced garlic and cook 1 minute more.
- Stir in the orzo, then pour in the chicken broth. Bring to a boil, reduce heat, cover, and simmer 10–15 minutes until most liquid is absorbed.
- Remove the skillet from heat. Stir in room-temperature heavy cream and Parmesan until melted and creamy.
- Serve warm, topped with fresh parsley, thyme, extra Parmesan, and a squeeze of lemon juice if desired.
Notes
Use room temperature heavy cream to prevent curdling. Browning the chicken first adds deep flavor. Add spinach or Swiss chard at the end for extra nutrition. Reheat gently with a splash of broth to restore creaminess.