Description
This Creamy Chicken Orzo is a comforting and delicious one-pan dish featuring tender chicken pieces cooked to golden perfection, combined with tender orzo pasta and enveloped in a rich, creamy cheddar cheese sauce with hints of mustard, paprika, and thyme. Enhanced with fresh spinach and optional parsley garnish, this meal is perfect for a quick and satisfying dinner.
Ingredients
Scale
Orzo and Pasta Ingredients
- ½ pound orzo pasta
- Salt (for pasta water)
Chicken and Cooking Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts (cut into ¾ inch pieces, patted dry)
- ½ teaspoon salt (plus more for seasoning)
- ¼ teaspoon black pepper
- 2 tablespoons unsalted butter (room temperature)
- ⅓ cup sweet yellow onion (small diced)
- 1 tablespoon minced garlic
Flavorings and Sauce Ingredients
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- ⅛ teaspoon sweet paprika
- ⅛ teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup (undiluted)
- ¼ cup whole milk
- ½ cup chopped baby spinach (stems removed, lightly packed)
- Chopped fresh parsley or dried parsley flakes (optional garnish)
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions, about 9-11 minutes until al dente. Drain and rinse under cool water. Set aside.
- Cook Chicken: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, then the chicken pieces seasoned with ½ teaspoon salt and ¼ teaspoon black pepper. Cook for 7-9 minutes, stirring occasionally, until the chicken is lightly golden and no longer pink inside. Remove chicken to a clean plate and set aside.
- Sauté Aromatics: Reduce heat to medium-low. Add butter, diced onions, and minced garlic to the skillet. Cook for 1-2 minutes until the onions are tender and the garlic fragrant, stirring frequently to avoid burning.
- Add Broth and Spices: Stir in chicken broth, dried mustard, sweet paprika, and ground thyme. Cook for another 2-3 minutes until the broth begins to simmer and flavors meld.
- Add Cheese Sauce: Pour in the condensed cheddar cheese soup and whole milk. Stir continuously until the sauce becomes smooth and well combined with the broth mixture.
- Combine Orzo and Chicken: Add the drained orzo to the cheese sauce, stirring until the pasta is fully coated. Return the chicken pieces to the skillet along with the chopped baby spinach. Stir gently until spinach wilts and mixture is heated through, about 2-3 minutes.
- Serve: Remove from heat and serve immediately. Garnish with chopped fresh parsley or dried parsley flakes if desired for a pop of color and freshness.
Notes
- For best results, pat chicken dry before cooking to achieve a nice golden sear.
- Do not overcook the orzo; it should be tender but still have a slight bite.
- Use whole milk for creaminess, but you may substitute with a dairy alternative if desired.
- Adjust seasoning to taste, especially salt and pepper depending on your preference.
- Spinach can be substituted with kale or another leafy green if preferred.
