Cozy up with this creamy chicken orzo, a one pot wonder that the whole family will love! It's the perfect easy weeknight dinner.
Browse through my family meals and you will see that I am a huge fan of one pot meals. After becoming a mom, it's really the only type of cooking I have the time and energy for. Just dump everything into one pot, stir, and dinner is served!
I love it so much that I even dedicated an entire cookbook to it!
Right now, let's talk about orzo pasta, one of my family's most beloved pantry staples. It's just as versatile as rice, cooks up fast, and has a creamy, buttery texture that my kids especially adore!
For this quick weeknight meal, orzo gets cooked alongside chicken and vegetables and simmered in a creamy sauce that will remind you of risotto (you have to try this quinoa risotto also!) or a very thick chicken noodle soup with pasta.
Psst this Instant Pot Chicken and Noodles with frozen veggies is a must-try also!
This one-pot meal is creamy, cozy, filling, and so delicious! A perfect meal for the entire family, including babies!
50+ Quick and Healthy Family Meals
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Orzo - although it looks like a rice, orzo is actually pasta!
- Chicken breast - can use boneless, skinless chicken breasts or thighs. Cut into bite size pieces.
- Vegetables - I like to use the onion, celery, and carrots but feel free to experiment with your favorite vegetables.
- Cheese - We always have a block of cheddar cheese so that's what I'm using here but feel free to use any delicious cheese you prefer. Parmesan cheese, mozzarella, ricotta...all welcomed!
Step-by-Step Instructions
- Melt butter over medium heat in a dutch oven or large pot (I absolutely LOVE this one). Add chicken and cook for 4-5 minutes until almost cooked on all sides. Add onion, carrots, and celery, and cook for 5-7 minutes, until softened and fragrant.
- Add Italian seasoning, chicken broth, and milk and bring to a boil.
- Add orzo. Reduce heat and simmer, covered, for 15-20 minutes, or until orzo is soft and creamy. Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pan.
- Remove from heat and stir in cheese, lemon juice, freshly cracked black pepper, and fresh parsley if desired.
Variations
- Dairy-free? Use any dairy-free butter, milk, and cheese or nutritional yeast.
- Vegetarian? You can use vegetable broth and instead of chicken, add a 15 ounce can of beans (I recommend white beans) along with broth and milk.
Tips for Success
- If you have some leftover rotisserie chicken or cooked chicken, add it in step 3.
- You shouldn't need it but if all the liquid gets absorbed before the orzo is done cooking, add an additional ½ cup of broth or water.
- Be sure to stir occasionally so the orzo doesn't stick to the bottom of the pot.
- Use good quality cheese and grate it yourself. It will melt better leaving you with ooey gooey yumminess in each bite.
Serving Suggestions
This is a complete meal on its own but you can also serve alongside:
Storage
Transfer any leftovers to an airtight container and store in the refrigerator for 3-5 days. To reheat, microwave briefly or in a skillet with a little bit of liquid (water or broth).
If intending to freeze some, set aside a portion without the cheese. Transfer to a freezer-safe container and freeze for up to 3 months.
More One Pot Pasta Dish
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Creamy Chicken Orzo
Equipment
Ingredients
- 1 tablesoon butter
- 1 pound chicken breasts or thigh,s cut into ½ inch pieces
- 1 small onion, diced
- 1 cup diced carrots (135g), about 2 medium carrots
- 1 cup diced celery stalk (140g)
- 1 ½ teaspoons Italian seasoning
- 4 cups low-sodium chicken broth
- 1 cup milk
- 16 ounce orzo
- ½ cup cheddar cheese (45g)
- Toppings: Freshly squeezed lemon juice, fresh herbs like parsley, freshly cracked pepper
Instructions
- Melt butter over medium heat in a dutch oven or large pot. Add chicken and cook for 4-5 minutes until almost cooked on all sides.
- Add onion, carrots, and celery, and cook for 5 minutes, until softened and fragrant.
- Add Italian seasoning, chicken broth, and milk and bring to a boil.Add orzo. Reduce heat and simmer, covered, for 15-20 minutes, or until orzo is soft and creamy.
- Be sure to stir frequently to prevent the pasta from sticking to the bottom of the pan. Remove from heat and stir in cheese, lemon, and parsley if using.
Notes
- You shouldn't need it but if all the liquid gets absorbed before the orzo is done cooking, add an additional ½ cup of broth or water.
- Transfer any leftovers to an airtight container and store in the refrigerator for 3-5 days. To reheat, microwave briefly or in a skillet with a little bit of liquid (water or broth).
- If intending to freeze some, set aside a portion without the cheese. Transfer to a freezer-safe container and freeze for up to 3 months.
Ketaki Tilak says
Made it with Salmon today, it was baby's 1st time trying Salmon. Both my little one and 4 year old loved it. Perfect family meal.
Min says
I'm so glad you guys enjoyed this meal!
Linnea says
Made this for dinner tonight and it was so easy and quick to make and so delicious. I kept telling my husband, "this is so good!"
Min says
Aww yay!!!!
Jessica says
Can you use small shell pasta instead of orzo? Your recipes are all delicious!
Min says
Hi! Yes about you will need to adjust the cooking time accordingly and may need to add more liquid.
Sunshine says
Another great recipe to add into our meal rotation. I didn’t have celery but used frozen peas and it was delicious. This recipe seems pretty fool proof! I added lemon pepper to my plate and it was great. Looking forward to leftovers tomorrow!
Min says
Yes I think so too! Highly customizable. And I love leftovers too. They taste better as the flavors meld together more
Desiree says
This came out delicious!!!! Love the one pot concept and hate when the rice/pasta comes out undercooked but this was perfection!! I added extra cheese (cuz why not?!) but love that this can be omitted or a portion set aside for baby if needed. I did add a lot of salt and pepper, again love that I can set aside before doing so. And included juice from about a half of lemon, subtle lemon flavor was nice. All around a dish we will definitely make in the future. I think I may also try adding more veggies as well. Have you ever tried with zucchini or green beans or would these be too watery?
Min says
OH I'm so glad you enjoyed this dish so much! Yes lemon is a must in my opinion! And you can absolutely add whatever veggies you wish 🙂