18 Delicious Orzo Recipes with Chicken Savory

Perfect for those nights when you’re craving something hearty yet hassle-free, our collection of 18 Delicious Orzo Recipes with Chicken Savory is here to save the day. From creamy one-pot wonders to zesty skillet dinners, these dishes are all about bringing comfort and flavor to your table with minimal fuss. Dive in and discover your next favorite meal that’s sure to delight the whole family!

Lemon Garlic Chicken Orzo

Craving something that’s both comforting and a tad fancy for your weeknight dinner? I’ve been there, especially after a long day when the thought of cooking feels daunting. That’s when this Lemon Garlic Chicken Orzo comes to the rescue, blending the zest of lemon with the warmth of garlic in a dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and patted dry
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup orzo pasta
• 2 cups chicken stock, low-sodium
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then add to the skillet. Sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
4. Add orzo to the skillet, stirring to coat with the remaining oil and garlic, toasting lightly for 2 minutes.
5. Pour in chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan.
6. Return chicken to the skillet, nestling it into the orzo. Cover and reduce heat to low, simmering for 15 minutes, or until orzo is tender and chicken is cooked through.
7. Remove from heat. Stir in lemon zest, lemon juice, and Parmesan cheese until well combined.
8. Garnish with fresh parsley before serving.

Bright and creamy with a perfect al dente bite, this dish is a testament to how simple ingredients can create something extraordinary. Try serving it with a side of roasted asparagus for a complete meal that’s sure to impress.

Creamy Chicken and Orzo Casserole

Nothing beats the comfort of a creamy, hearty casserole after a long day, and this Creamy Chicken and Orzo Casserole is my go-to for those evenings when I crave something indulgent yet straightforward. I remember first stumbling upon this recipe during a chilly fall evening, and it’s been a staple in my kitchen ever since, with a few tweaks here and there to perfect it.

Ingredients

• 2 cups dried orzo pasta
• 1.5 lbs boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1 cup chicken stock, homemade preferred
• 1 cup grated Parmigiano-Reggiano cheese
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large pot of salted boiling water, cook the orzo according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. While the orzo cooks, heat the remaining clarified butter in a large skillet over medium-high heat. Add the diced chicken thighs, seasoning with salt and pepper, and cook until golden brown, about 5 minutes per side.
4. Reduce the heat to medium, add the minced garlic and thyme to the skillet, and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and chicken stock, stirring to combine, then bring to a gentle simmer. Let it reduce slightly, about 5 minutes.
6. Stir in the cooked orzo, half of the Parmigiano-Reggiano cheese, and nutmeg until well combined. Transfer the mixture to the prepared baking dish.
7. Sprinkle the remaining cheese over the top and bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.
8. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken.

Rich and velvety, this casserole boasts a perfect balance of creamy orzo and tender chicken, with a hint of nutmeg adding depth. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as is for the ultimate comfort food experience.

One Pot Chicken Orzo with Spinach

Perfect for those evenings when you’re craving something hearty yet don’t want to spend hours in the kitchen, this One Pot Chicken Orzo with Spinach has become my go-to. It’s a dish that reminds me of my grandmother’s cooking, simple yet full of flavor, and it’s incredibly forgiving if you’re like me and sometimes get distracted by a good podcast while cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1.5 cups orzo pasta
• 3 cups low-sodium chicken broth
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 4 cups baby spinach, loosely packed
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add the chicken pieces in a single layer, ensuring they’re not overcrowded, and sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, reduce the heat to medium and add the onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Add the garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Stir in the orzo, toasting it lightly for about 2 minutes, until it starts to turn golden.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, then add the salt, black pepper, and red pepper flakes.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
8. Return the chicken to the pot, cover, and continue to simmer for another 5 minutes, or until the orzo is al dente and the chicken is cooked through.
9. Remove from heat and stir in the spinach, Parmesan cheese, butter, and lemon juice until the spinach is wilted and everything is well combined.

Out of the pot, this dish boasts a creamy texture with the orzo perfectly cooked and the spinach adding a fresh, slightly bitter contrast. The chicken is tender and flavorful, making each bite satisfying. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for an extra touch of richness.

Chicken Orzo Soup with Vegetables

Kind of like a hug in a bowl, this Chicken Orzo Soup with Vegetables is my go-to when I need something comforting yet nutritious. It’s a dish that reminds me of my grandmother’s kitchen, where every spoonful was packed with love and the freshest ingredients.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrot
• 1 cup diced celery
• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1 cup orzo pasta
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion, minced garlic, diced carrot, and diced celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Increase the heat to medium-high and add the chicken pieces. Cook until the chicken is lightly browned on all sides, about 4 minutes.
4. Pour in the low-sodium chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
5. Stir in the orzo pasta, kosher salt, and freshly ground black pepper. Continue to simmer until the orzo is al dente, about 8 minutes, stirring occasionally to prevent sticking.
6. Remove the pot from the heat and stir in the chopped fresh parsley. Let the soup stand for 2 minutes before serving.

Flavorful and hearty, this soup boasts a perfect balance of tender chicken, al dente orzo, and vibrant vegetables. Serve it with a sprinkle of grated Parmesan cheese and a side of crusty bread for an extra comforting meal.

Greek Chicken and Orzo Salad

Perfect for those warm summer evenings, this Greek Chicken and Orzo Salad has become a staple in my kitchen, blending the vibrant flavors of the Mediterranean with the comfort of a hearty pasta dish. I remember first trying a version of this at a tiny seaside taverna in Santorini, and I’ve been tweaking the recipe ever since to capture that perfect balance of tangy, herby, and savory.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed and patted dry
• 2 cups orzo pasta
• 1/4 cup extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Season the chicken breasts evenly with salt, pepper, and dried oregano.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While the chicken cooks, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 9 minutes. Drain and rinse under cold water to stop the cooking process.
5. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.
6. Add the cooled orzo, sliced chicken, Kalamata olives, cherry tomatoes, feta cheese, and fresh dill to the bowl with the dressing. Toss gently to combine.
7. Adjust seasoning with additional salt and pepper if needed, and serve chilled or at room temperature.

The salad is a delightful mix of textures, from the tender orzo and juicy chicken to the crisp vegetables and creamy feta. For an extra touch of elegance, serve it on a platter garnished with lemon wedges and a sprinkle of dill.

Chicken Orzo Skillet with Feta

Just last week, I found myself staring into my fridge, wondering what to whip up with the odds and ends left from my weekend farmers’ market haul. That’s when this Chicken Orzo Skillet with Feta came to life—a dish that’s as comforting as it is elegant, perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1.5 cups orzo pasta
• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 2 cups low-sodium chicken broth
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced chicken thighs, seasoning with salt and pepper, and sear until golden brown on all sides, approximately 5 minutes. Tip: Don’t overcrowd the skillet to ensure a proper sear.
3. Transfer the chicken to a plate and set aside. In the same skillet, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the smoked paprika and red pepper flakes, cooking for 30 seconds to release their aromas.
5. Add the orzo pasta to the skillet, toasting it lightly for 2 minutes, stirring constantly. Tip: Toasting the orzo enhances its nutty flavor.
6. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 10 minutes, or until the orzo is al dente.
7. Return the chicken to the skillet, mixing well. Cover and cook for an additional 5 minutes to ensure the chicken is cooked through. Tip: The broth should be mostly absorbed, leaving the orzo creamy.
8. Remove from heat and sprinkle with crumbled feta and chopped parsley before serving.

Lusciously creamy with a slight bite from the orzo, this skillet dish is a beautiful balance of smoky, spicy, and tangy flavors. Serve it straight from the skillet for a rustic presentation, or plate it with a side of crisp, green salad for a more refined meal.

Orzo with Chicken and Sun-Dried Tomatoes

Zesty flavors and hearty ingredients come together in this delightful dish that’s perfect for any season. I remember the first time I tried orzo with chicken and sun-dried tomatoes; it was a game-changer for my weeknight dinner routine. The combination of tender chicken, chewy orzo, and the tangy sweetness of sun-dried tomatoes creates a symphony of flavors that’s hard to resist.

Ingredients

• 1 cup orzo pasta
• 2 boneless, skinless chicken breasts, cubed
• 1/4 cup sun-dried tomatoes in oil, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed chicken breasts to the skillet, seasoning with salt and pepper. Cook until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove chicken from the skillet and set aside. In the same skillet, add minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
4. Stir in orzo pasta, toasting it lightly for 2 minutes to enhance its nutty flavor.
5. Pour in chicken broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 10 minutes, or until orzo is al dente. Tip: Stir occasionally to prevent sticking.
6. Return the chicken to the skillet, mixing well to combine. Cook for an additional 2 minutes to heat through.
7. Remove from heat and stir in grated Parmesan cheese and fresh basil. Tip: Let the dish sit for 2 minutes before serving to allow flavors to meld.

Kicking back with a plate of this orzo dish, you’ll love the creamy texture from the Parmesan and the bursts of flavor from the sun-dried tomatoes. Serve it with a crisp green salad or a glass of white wine for a complete meal that feels both gourmet and comforting.

Chicken Orzo Bake with Mozzarella

Gathering around the table for a comforting meal is one of my favorite ways to end the day, and this Chicken Orzo Bake with Mozzarella has become a staple in my household. It’s the perfect blend of creamy, cheesy, and utterly satisfying, with a story behind it that involves a happy accident when I ran out of rice one evening and decided to get creative with orzo instead.

Ingredients

• 1.5 cups of orzo pasta
• 2 cups of shredded cooked chicken (preferably from a rotisserie chicken for added flavor)
• 1.5 cups of heavy cream
• 1 cup of chicken broth (low-sodium recommended)
• 2 cups of shredded mozzarella cheese, divided
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of clarified butter
• 1 tbsp of minced garlic
• 1 tsp of dried thyme
• 1/2 tsp of crushed red pepper flakes
• Salt and freshly ground black pepper to taste
• 1/4 cup of chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt the remaining clarified butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the orzo pasta to the skillet, stirring to coat with the butter and garlic, and toast lightly for 2 minutes to enhance its nutty flavor.
4. Pour in the heavy cream and chicken broth, then add the dried thyme, crushed red pepper flakes, salt, and pepper. Bring the mixture to a simmer, stirring occasionally.
5. Once simmering, reduce the heat to low and cook for 5 minutes, or until the orzo begins to soften but is still al dente.
6. Stir in the shredded chicken, 1 cup of mozzarella cheese, and the grated Parmesan cheese until well combined.
7. Transfer the mixture to the prepared baking dish and top with the remaining 1 cup of mozzarella cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let the bake rest for 5 minutes before garnishing with chopped fresh parsley.

Rich in flavor and with a delightful contrast between the creamy orzo and the crispy, golden cheese topping, this dish is a crowd-pleaser. Serve it straight from the oven with a side of steamed vegetables or a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Spicy Chicken and Orzo Stir Fry

Sometimes, all you need is a dish that brings both heat and heart to the table, and this Spicy Chicken and Orzo Stir Fry does just that. I remember whipping this up on a busy weeknight, and it’s been a staple ever since for its simplicity and bold flavors.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup orzo pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp crushed red pepper flakes
• 1/2 cup chicken stock
• 1/4 cup fresh parsley, finely chopped
• Salt, to season

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces, seasoning lightly with salt, and sear until golden brown on all sides, approximately 5 minutes. Tip: Avoid overcrowding the pan to ensure a proper sear.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining olive oil and orzo. Toast the orzo, stirring frequently, until it begins to turn golden, about 3 minutes.
4. Stir in the minced garlic, smoked paprika, and crushed red pepper flakes, cooking until fragrant, about 30 seconds. Tip: Keep the heat medium to prevent the garlic from burning.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to low. Cover and cook until the orzo is al dente and the liquid is absorbed, about 10 minutes.
6. Return the chicken to the skillet, stirring to combine. Cook for an additional 2 minutes to heat through. Tip: For an extra kick, adjust the red pepper flakes to your liking before serving.
7. Garnish with fresh parsley before serving.

Rich in textures and flavors, this dish offers a delightful contrast between the tender chicken and the slightly chewy orzo. Serve it with a crisp green salad to balance the heat, or top with a dollop of Greek yogurt for a creamy twist.

Chicken Orzo with Pesto and Peas

Perfectly balancing comfort and freshness, this Chicken Orzo with Pesto and Peas is a dish that’s become a staple in my kitchen, especially during those busy weeknights when time is of the essence but flavor can’t be compromised. I love how the orzo’s creamy texture pairs with the vibrant pesto, creating a meal that’s both satisfying and light.

Ingredients

• 1 cup orzo pasta
• 2 cups chicken broth, preferably homemade
• 1 tablespoon extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup basil pesto, store-bought or homemade
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

1. In a medium saucepan, bring the chicken broth to a boil over high heat. Add the orzo pasta, reduce the heat to medium-low, and simmer uncovered for 9 minutes, stirring occasionally, until the orzo is al dente and the broth is mostly absorbed.
2. While the orzo cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-6 minutes, turning once, until the chicken is golden brown and cooked through.
3. Reduce the heat to low and stir in the pesto and peas, cooking for an additional 2 minutes until the peas are heated through and the pesto coats the chicken evenly.
4. Combine the cooked orzo with the chicken mixture in the skillet. Add the Parmesan cheese and butter, stirring until the butter is melted and everything is well combined.

One bite of this dish reveals the creamy orzo mingling with the juicy chicken and sweet peas, all brought together by the herbaceous pesto. Serve it with a crisp green salad or a slice of crusty bread to soak up any remaining sauce for a complete meal.

Slow Cooker Chicken and Orzo Stew

Yesterday, as the rain drizzled outside, I found myself craving something hearty yet simple to prepare. That’s when I decided to whip up this comforting Slow Cooker Chicken and Orzo Stew, a dish that’s as nourishing as it is delicious, perfect for those lazy days when you want minimal fuss without sacrificing flavor.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup orzo pasta
• 4 cups chicken stock, preferably homemade
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt, to season
• Freshly ground black pepper, to season
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the skillet, sautéing until translucent and fragrant, approximately 5 minutes.
3. Season the boneless, skinless chicken thighs with salt, freshly ground black pepper, and smoked paprika, ensuring even coverage.
4. Transfer the seasoned chicken thighs to the skillet, searing each side for 3-4 minutes until golden brown.
5. Place the seared chicken thighs at the bottom of the slow cooker, layering the sautéed onions and garlic on top.
6. Pour the chicken stock over the chicken and onions, ensuring the liquid covers the ingredients.
7. Set the slow cooker to low and cook for 6 hours, allowing the flavors to meld beautifully.
8. After 6 hours, add the orzo pasta to the slow cooker, stirring gently to incorporate.
9. Continue cooking on low for an additional 30 minutes, or until the orzo is al dente.
10. Stir in the freshly grated Parmesan cheese and crushed red pepper flakes, adjusting the seasoning with salt and pepper if necessary.
11. Garnish with finely chopped fresh parsley before serving.

Rich in flavor and with a texture that’s both creamy and satisfyingly chewy from the orzo, this stew is a testament to the magic of slow cooking. Serve it with a crusty loaf of bread for dipping, or for a lighter option, a crisp green salad on the side.

Chicken Orzo with Mushrooms and Thyme

Perfectly comforting and endlessly versatile, this Chicken Orzo with Mushrooms and Thyme is a dish that never fails to impress at my dinner table. I stumbled upon this recipe during a chilly autumn evening when I was craving something hearty yet sophisticated, and it’s been a staple in my kitchen ever since.

Ingredients

• 1.5 cups orzo pasta
• 2 tbsp extra virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 8 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 cups chicken stock, low-sodium
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken thighs, seasoning with salt and pepper, and sauté until golden brown, approximately 5-7 minutes. Remove and set aside.
3. In the same skillet, add sliced cremini mushrooms and sauté until they release their moisture and become golden, about 4 minutes.
4. Stir in minced garlic and fresh thyme leaves, cooking until fragrant, about 30 seconds.
5. Pour in orzo pasta, toasting lightly for 1 minute to enhance its nutty flavor.
6. Add chicken stock, scraping up any browned bits from the bottom of the skillet, and bring to a simmer.
7. Reduce heat to low, cover, and cook until orzo is al dente and liquid is mostly absorbed, about 10 minutes.
8. Stir in heavy cream and grated Parmesan cheese until the sauce is creamy and cohesive.
9. Return the cooked chicken to the skillet, warming through for an additional 2 minutes.

Outstanding in its creamy texture and rich flavors, this dish pairs beautifully with a crisp green salad or a glass of dry white wine. The thyme adds a subtle earthiness that complements the umami of the mushrooms perfectly, making every bite a delightful experience.

Orzo with Chicken and Roasted Red Peppers

Sometimes, the simplest dishes bring the most comfort, and this Orzo with Chicken and Roasted Red Peppers is no exception. I stumbled upon this recipe during a lazy Sunday when I craved something hearty yet easy to whip up, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup orzo pasta
• 2 boneless, skinless chicken breasts, diced into 1-inch pieces
• 1 cup roasted red peppers, julienned
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt, pepper, and smoked paprika. Cook until the chicken is golden brown and cooked through, about 5-7 minutes.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Stir in the julienned roasted red peppers and cook for another 2 minutes.
5. Pour in the chicken stock and heavy cream, stirring to combine. Bring the mixture to a simmer and let it reduce slightly, about 3 minutes.
6. Add the cooked orzo to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to allow the flavors to meld.
7. Garnish with fresh parsley before serving.

Great for a cozy dinner, this dish boasts a creamy texture with a smoky depth from the paprika and a sweet tang from the roasted peppers. Try serving it with a sprinkle of feta cheese for an extra layer of flavor.

Chicken Orzo Risotto with Parmesan

Warm evenings call for comforting dishes that don’t keep you in the kitchen all night, and this Chicken Orzo Risotto with Parmesan is my go-to. It’s a creamy, dreamy dish that combines the ease of pasta with the luxurious texture of risotto, perfect for those nights when you want something special without the fuss.

Ingredients

• 1 cup orzo pasta
• 2 cups chicken broth, homemade or low-sodium
• 1 tablespoon clarified butter
• 1/2 cup finely diced yellow onion
• 1 clove garlic, minced
• 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons heavy cream
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat. Keep warm.
2. Heat the clarified butter in a large skillet over medium heat until shimmering. Add the onion and garlic, sautéing until translucent, about 3 minutes.
3. Add the chicken pieces to the skillet, cooking until lightly browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in the orzo, toasting lightly for 1 minute. Pour in the white wine, scraping up any browned bits from the bottom of the pan.
5. Begin adding the warm chicken broth to the skillet, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 20 minutes. Tip: Constant stirring is key to achieving the perfect creamy texture.
6. Once the orzo is al dente and the mixture is creamy, remove from heat. Stir in the Parmesan cheese, heavy cream, and black pepper. Tip: Let the risotto rest for 2 minutes before serving to allow the flavors to meld.
7. Garnish with chopped fresh parsley before serving.

Absolutely divine, this dish boasts a velvety texture with the rich flavors of Parmesan and tender chicken shining through. Serve it in shallow bowls with a side of crusty bread to soak up every last bit of creamy goodness.

Chicken and Orzo Stuffed Peppers

Having spent countless Sunday afternoons in my grandmother’s kitchen, I’ve come to believe that the best dishes are those that bring comfort without complication. These Chicken and Orzo Stuffed Peppers are a testament to that belief, combining the heartiness of chicken with the delicate texture of orzo, all nestled within the sweet embrace of a bell pepper.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup orzo pasta
• 2 cups chicken broth, low-sodium
• 1 tbsp extra virgin olive oil
• 1 lb ground chicken, pasture-raised
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the peppers.
2. In a medium saucepan, bring the chicken broth to a boil over high heat. Add the orzo, reduce heat to a simmer, and cook for 8 minutes, stirring occasionally, until al dente. Drain any excess broth and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the onion and garlic to the skillet, cooking until the onion is translucent, about 3 minutes. Stir in the oregano, smoked paprika, salt, and pepper.
5. Remove the skillet from heat and fold in the cooked orzo, parsley, and half of the feta cheese. Taste and adjust seasoning if necessary.
6. Carefully stuff each bell pepper with the chicken and orzo mixture, packing it lightly. Place the stuffed peppers in the prepared baking dish.
7. Sprinkle the remaining feta cheese over the tops of the peppers. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is lightly golden.

The peppers emerge from the oven with a delightful contrast of textures—the tender orzo and chicken against the crisp-tender pepper. The smoky paprika and tangy feta elevate the dish, making it a vibrant centerpiece for any table. Serve it alongside a crisp green salad for a meal that’s as balanced as it is beautiful.

Orzo with Chicken and Artichokes

Fancy a dish that’s as comforting as it is elegant? Let me introduce you to my go-to weeknight dinner that never fails to impress—Orzo with Chicken and Artichokes. It’s a one-pan wonder that combines tender chicken, hearty artichokes, and orzo pasta in a creamy, flavorful sauce that’s sure to become a staple in your home.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 cup orzo pasta
• 1 cup marinated artichoke hearts, drained and quartered
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock, low-sodium
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken pieces with salt and pepper, then add to the skillet. Sear until golden brown on all sides, about 5 minutes total. Remove and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds.
4. Deglaze the pan with white wine, scraping up any browned bits, and reduce by half, about 2 minutes.
5. Stir in orzo, chicken stock, and artichoke hearts. Bring to a simmer, then reduce heat to low. Cover and cook until orzo is al dente, about 10 minutes.
6. Return chicken to the skillet. Stir in heavy cream, Parmesan, and butter until the sauce is creamy and cohesive.
7. Garnish with fresh thyme leaves before serving.

Every bite of this dish offers a delightful contrast of textures—from the creamy orzo to the tender chicken and slightly tangy artichokes. Serve it with a crisp green salad or crusty bread to soak up every last drop of that luxurious sauce.

Chicken Orzo with Lemon and Dill

This Chicken Orzo with Lemon and Dill has become my go-to weeknight dinner when I’m craving something light yet satisfying. The combination of tender chicken, fluffy orzo, and the bright flavors of lemon and dill makes it a dish that’s both comforting and refreshing.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup orzo pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp fresh dill, chopped
• 2 cups chicken broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with sea salt and black pepper, and sauté until golden brown, about 5 minutes per side.
3. Reduce the heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant.
4. Stir in the orzo pasta, toasting it lightly with the chicken and garlic for about 2 minutes.
5. Pour in the chicken broth, bringing the mixture to a gentle boil.
6. Cover the skillet, reduce the heat to low, and simmer for 10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
7. Remove from heat, then stir in the lemon zest, lemon juice, and fresh dill until well combined.
8. Let the dish sit covered for 5 minutes to allow the flavors to meld before serving.

A perfect balance of textures and flavors, this dish offers the creaminess of orzo paired with the zestiness of lemon and the freshness of dill. Serve it with a side of roasted vegetables or a crisp green salad for a complete meal that’s sure to impress.

Chicken Orzo with Olives and Capers

Just last week, I found myself staring into the abyss of my fridge, wondering what to whip up for dinner that wouldn’t require a trip to the store. That’s when this Chicken Orzo with Olives and Capers came to life—a dish that’s as easy to make as it is delicious, perfect for those nights when you want something hearty without the hassle.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 cup orzo pasta
• 2 tbsp extra-virgin olive oil
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken stock, low-sodium
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, seasoning lightly with salt and pepper. Sear until golden brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Reduce heat to medium, add garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
4. Stir in orzo, toasting lightly for 1 minute to enhance its nutty flavor.
5. Pour in chicken stock, bringing to a simmer. Cover and cook for 10 minutes, or until orzo is al dente and liquid is mostly absorbed. Tip: Stir occasionally to prevent sticking.
6. Fold in olives and capers, heating through for 2 minutes. Adjust seasoning with salt and pepper if needed.
7. Remove from heat, sprinkle with fresh parsley before serving. Tip: Let the dish rest for 5 minutes off the heat to allow flavors to meld.

You’ll love the tender chicken paired with the chewy orzo, all brightened up by the briny olives and capers. Serve it with a crisp green salad or some crusty bread to soak up the delicious juices.

Conclusion

Unquestionably, these 18 delicious orzo recipes with chicken offer a treasure trove of savory delights perfect for any home cook looking to spice up their meal rotation. We invite you to dive into these dishes, find your favorites, and share your culinary adventures with us in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking with orzo and chicken!

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