Chicken orzo is a comforting, Mediterranean-inspired dish that brings together the tender savoriness of chicken with the smooth, slightly chewy texture of orzo pasta. Originating from regions where pasta and rice are both culinary staples, this dish blends the best of both worlds. It’s quick, versatile, and deeply satisfying—perfect for cozy dinners or meal prepping.
Its creamy consistency (even without cream!) and aromatic herbs make it a favorite across households. Whether you’re serving it up on a chilly night or as a light spring dinner, chicken orzo always delivers.
Ingredients
Main Ingredients:
-
1 lb (450g) boneless, skinless chicken thighs or breasts, diced
-
1 cup orzo pasta
-
2 tablespoons olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 carrot, diced
-
1 celery stalk, diced
-
3 cups low-sodium chicken broth
-
½ cup grated Parmesan cheese
-
1 teaspoon dried oregano
-
1 teaspoon dried thyme
-
Juice of ½ lemon
-
Salt and black pepper to taste
-
2 tablespoons fresh parsley, chopped (for garnish)
Optional / Substitutes:
-
Use gluten-free orzo for a GF version
-
Replace chicken with chickpeas or tofu for a vegetarian option
-
Swap Parmesan with nutritional yeast for a dairy-free recipe
Step-by-Step Cooking Instructions
-
Prep the Chicken:
-
Season diced chicken with salt, pepper, and half the oregano and thyme.
-
Heat olive oil in a deep skillet or pot over medium heat. Sauté chicken until golden and cooked through (about 5–7 minutes). Remove and set aside.
-
-
Sauté Veggies:
-
In the same pan, add a touch more oil if needed. Sauté onion, carrot, and celery until softened, about 4 minutes. Add garlic and stir for 1 minute.
-
-
Cook Orzo:
-
Add orzo to the pan and toast lightly for 1–2 minutes.
-
Pour in chicken broth, bring to a simmer, and stir frequently for 8–10 minutes until the orzo is al dente and liquid is mostly absorbed.
-
-
Combine:
-
Return chicken to the pot. Stir in Parmesan, remaining herbs, and lemon juice. Adjust seasoning to taste.
-
Simmer on low for another 2 minutes until creamy.
-
-
Finish & Serve:
-
Remove from heat, sprinkle with fresh parsley, and serve hot.
-
Common Mistakes to Avoid:
-
Overcooking orzo – it continues to absorb liquid after cooking.
-
Not stirring often – orzo can stick to the bottom easily.
Pro Tips and Cooking Techniques
-
Toast your orzo: A quick toast before adding liquid enhances the nutty flavor.
-
Deglaze the pan: Add a splash of broth after cooking the chicken to lift those flavorful brown bits.
-
Use a heavy-bottomed pot: Prevents sticking and promotes even heat.
-
Add greens: Stir in spinach or kale toward the end for added nutrients.
Variations and Customizations
-
Vegetarian: Replace chicken with mushrooms, zucchini, or chickpeas.
-
Mediterranean twist: Add olives, sun-dried tomatoes, or crumbled feta.
-
Low-carb version: Swap orzo with riced cauliflower and cook for a shorter time.
-
Creamier style: Stir in ¼ cup heavy cream or Greek yogurt before serving.
Serving Suggestions
-
Garnish with lemon zest, extra Parmesan, and a drizzle of olive oil.
-
Pair with garlic bread, a Greek salad, or roasted vegetables.
-
Perfect with a crisp white wine like Sauvignon Blanc or a light sparkling water with lemon.
Nutritional Information (Approximate per serving)
-
Calories: 450 kcal
-
Protein: 30g
-
Carbohydrates: 35g
-
Fats: 20g
-
Fiber: 3g
-
Sodium: 600mg
Frequently Asked Questions (FAQs)
Can I use rotisserie chicken?
Yes! Add it at the end to warm through, cutting your cook time even more.
Can I freeze this dish?
It’s best fresh, but you can freeze it. Orzo texture may change slightly upon reheating.
How long does it keep in the fridge?
Up to 4 days in an airtight container. Reheat with a splash of broth or water.
Can I cook this in an Instant Pot?
Yes. Sauté first, then pressure cook on high for 4 minutes with quick release.
Closing Thoughts
Chicken orzo is one of those soul-warming meals that feels fancy yet is incredibly simple to make. Whether you’re cooking for a family, friends, or just yourself, this dish brings everyone to the table with a smile. Don’t be afraid to get creative and make it your own!
