Description
Creamy Chicken Orzo is a comforting and flavorful skillet dish featuring tender pieces of chicken, tender orzo pasta, and a rich, cheesy sauce made with cheddar cheese soup and spices. This easy-to-make meal comes together in just 30 minutes, making it perfect for a quick weeknight dinner that the whole family will love.
Ingredients
Scale
Orzo and Pasta Ingredients
- ½ pound orzo pasta
- Salt (for pasta water)
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into ¾ inch pieces, patted dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics
- â…“ cup sweet yellow onion, small diced
- 1 tablespoon minced garlic
- ½ cup chopped baby spinach, stems removed, lightly packed
Cheese Sauce and Flavorings
- 2 tablespoons unsalted butter, room temperature
- ½ cup chicken broth
- ¼ teaspoon dried mustard
- â…› teaspoon sweet paprika
- â…› teaspoon ground thyme
- 21 ounce condensed cheddar cheese soup, undiluted
- ¼ cup whole milk
Garnish
- Chopped fresh parsley or dried parsley flakes (optional)
Instructions
- Cook the orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions for 9-11 minutes until al dente. Drain the orzo and rinse under cool water to stop the cooking process. Set aside.
- Cook the chicken: Heat a large 12-inch skillet over medium-high heat. Add the olive oil and chicken pieces. Season chicken 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 in the center. Remove chicken from skillet and place on a clean plate. Set aside.
- Sauté aromatics: Lower the 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 is fragrant, stirring frequently to prevent burning.
- Add broth and spices: Pour in chicken broth and add dried mustard, sweet paprika, and ground thyme. Stir to combine and cook for 2-3 minutes until broth begins to simmer and flavors meld together.
- Incorporate cheese sauce: Add condensed cheddar cheese soup and whole milk to the skillet. Stir continuously until the sauce is smooth and uniform.
- Combine pasta and chicken: Stir the cooked and drained orzo into the cheese sauce until fully coated. Return the cooked chicken to the skillet and add chopped baby spinach. Stir gently to combine all ingredients. Cook for an additional 2-3 minutes until the spinach has wilted and everything is heated through.
- Serve: Remove the skillet from heat. Optionally garnish with chopped fresh parsley or dried parsley flakes. Serve immediately and enjoy a creamy, cheesy chicken and orzo dish.
Notes
- To make this dish lighter, substitute half-and-half or low-fat milk for whole milk.
- For extra flavor, consider adding a splash of white wine when cooking the onions and garlic.
- You can swap baby spinach with kale or Swiss chard if preferred, but cooking times may vary slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is not gluten-free due to orzo pasta; substitute with a gluten-free pasta if needed.
