This creamy chicken orzo is a quick and delicious one-pan meal! Tender chicken, sun-dried tomatoes, and orzo cook together in a rich, creamy sauce. It’s easy to make, full of flavor, and perfect for a cozy dinner.

Jump to Recipe

Ingredients Needed:

1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
2 Tablespoons Olive Oil
4-5 Cloves Garlic mashed
¾ Cup Sun-Dried Tomatoes packed in oil and drained
2 teaspoons Italian seasoning
2 Teaspoons Paprika
½ Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Cup Orzo
2 ¾ Cups Chicken Broth or Water
¾ Cup Full-Fat Coconut Milk or Heavy Cream
2 Large Handfuls of Fresh Spinach
¾ Cup Parmesan Cheese freshly grated

How To Make Chicken Orzo Recipe?

Cook the chicken: Heat olive oil in a large pan over medium heat. Add the cubed chicken and cook for 2-3 minutes until slightly golden.
Add flavor: Stir in the sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and black pepper. Cook for another 3-4 minutes until fragrant.
Cook the orzo: Add the orzo and broth, stirring well. Lower the heat to medium, cover, and cook for 12 minutes, stirring occasionally to prevent sticking.
Make it creamy: Stir in the coconut milk or heavy cream and fresh spinach. Cook for a few minutes until the spinach wilts.
Add Parmesan & serve: Stir in the Parmesan cheese, mix well, then remove from heat. Serve immediately and enjoy!

Recipe Tips:

Cut the chicken into even pieces: This helps the chicken cook evenly and prevents some pieces from overcooking while others stay raw.
Toast the orzo before adding broth: Stirring the orzo in the pan for 1-2 minutes before adding broth gives it a nuttier flavor and keeps it from becoming too soft.
Use full-fat coconut milk or heavy cream: Low-fat substitutes can make the sauce thinner and less creamy. For the best texture, stick to full-fat options.
Stir the orzo while cooking: Orzo tends to stick to the pan, so stir every few minutes to keep it from clumping or burning.
Add spinach at the end: Spinach wilts quickly, so adding it last keeps it bright and fresh instead of overcooked and mushy.

How To Store & Reheat Leftovers?

Refrigerate: Let the chicken orzo cool down first. Then, put it in a sealed container and keep it in the fridge for up to 4 days.
Freeze: Once cooled, place the chicken orzo in a freezer-safe container, leaving a little space at the top. Freeze for up to 3 months.
Reheat: Place the chicken orzo in a pan over low heat. Add a little broth or water to loosen the sauce and stir occasionally until warm.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 83mg
Sodium: 954mg
Potassium: 1132mg
Total Carbohydrate: 30g
Dietary Fiber: 3g
Sugars: 7g
Protein: 36g

Mary Berry Chicken Orzo Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
2 Tablespoons Olive Oil
4-5 Cloves Garlic mashed
¾ Cup Sun-Dried Tomatoes packed in oil and drained
2 teaspoons Italian seasoning
2 Teaspoons Paprika
½ Teaspoon Kosher Salt
1 Teaspoon Ground Black Pepper
1 Cup Orzo
2 ¾ Cups Chicken Broth or Water
¾ Cup Full-Fat Coconut Milk or Heavy Cream
2 Large Handfuls of Fresh Spinach
¾ Cup Parmesan Cheese freshly grated

Directions

Cook the chicken: Heat olive oil in a large pan over medium heat. Add the cubed chicken and cook for 2-3 minutes until slightly golden.
Add flavor: Stir in the sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and black pepper. Cook for another 3-4 minutes until fragrant.
Cook the orzo: Add the orzo and broth, stirring well. Lower the heat to medium, cover, and cook for 12 minutes, stirring occasionally to prevent sticking.
Make it creamy: Stir in the coconut milk or heavy cream and fresh spinach. Cook for a few minutes until the spinach wilts.
Add Parmesan & serve: Stir in the Parmesan cheese, mix well, then remove from heat. Serve immediately and enjoy!

Notes

Cut the chicken into even pieces: This helps the chicken cook evenly and prevents some pieces from overcooking while others stay raw.
Toast the orzo before adding broth: Stirring the orzo in the pan for 1-2 minutes before adding broth gives it a nuttier flavor and keeps it from becoming too soft.
Use full-fat coconut milk or heavy cream: Low-fat substitutes can make the sauce thinner and less creamy. For the best texture, stick to full-fat options.
Stir the orzo while cooking: Orzo tends to stick to the pan, so stir every few minutes to keep it from clumping or burning.
Add spinach at the end: Spinach wilts quickly, so adding it last keeps it bright and fresh instead of overcooked and mushy.