What is the best way to cook chicken for chicken orzo?

For chicken orzo, boneless, skinless chicken breasts or thighs work well. Sear the chicken in a pan with olive oil over medium heat for about 5-7 minutes per side, until fully cooked and golden brown. Let it rest before slicing or shredding to keep it juicy. Alternatively, you can poach the chicken by simmering it in broth for 10-15 minutes until tender, which adds extra flavor to the dish.

How do I cook orzo so it doesn't get mushy in chicken orzo?

To avoid mushy orzo, cook it separately in salted boiling water for 7-9 minutes until al dente. Drain and rinse with cold water to stop cooking and remove excess starch. Then, stir it into the chicken and sauce at the end of the recipe. This method keeps the orzo firm and prevents it from soaking up too much liquid during cooking.

Can I make chicken orzo in one pot?

Yes, chicken orzo can be made in one pot by cooking the chicken first, then sautéing aromatics like garlic and onions in the same pot. Add orzo and broth, simmering until the orzo is tender and the liquid is absorbed. This method saves time and reduces cleanup while allowing the orzo to soak up the chicken flavors. Stir occasionally to prevent sticking.

What vegetables go well with chicken orzo?

Vegetables such as spinach, cherry tomatoes, bell peppers, zucchini, and peas complement chicken orzo nicely. Adding these vegetables increases the dish’s nutrition and color. For best results, sauté firmer veggies like peppers and zucchini early on, then stir in softer veggies like spinach or peas near the end to preserve their texture and bright colors.

How can I store and reheat chicken orzo leftovers?

Store chicken orzo leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently in a pan over low heat with a splash of broth or water to prevent it from drying out. Alternatively, microwave leftovers covered, stirring halfway through to heat evenly. Avoid overcooking during reheating to keep the orzo from becoming mushy.

Chicken Orzo One-Pan Meal: Creamy Marry Me Chicken Recipe

Name: Chicken Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian‑American
Ingredients: – 1.5 lb (approximately 680 g) boneless, skinless chicken breast, cut into 1/2-inch cubes; – 2 Tbsp olive oil; – 4-5 garlic cloves, minced (approximately 2 tsp); – 3/4 cup sun-dried tomatoes, packed in oil and drained (approximately 100 g); – 2 tsp Italian seasoning; – 2 tsp smoked paprika; – 1/2 tsp kosher salt (adjust to taste); – 1 tsp ground black pepper; – 1 cup (approximately 180 g) orzo pasta; – 2 3/4 cups (approximately 660 ml) chicken broth or water; – 3/4 cup (approximately 180 ml) full-fat coconut milk or heavy cream (for a richer sauce); – 2 large handfuls fresh spinach (approximately 2 cups loosely packed); – 3/4 cup (approximately 75 g) freshly grated Parmesan cheese

Description

🍗 This one‑pan chicken and creamy orzo comes together in under 30 minutes, perfect for busy weeknights.
🥬 Packed with sun‑dried tomatoes, spinach, and protein, it offers a balanced, comforting meal with minimal cleanup.

Ingredients

– 1.5 lb (approximately 680 g) boneless, skinless chicken breast, cut into 1/2-inch cubes

– 2 Tbsp olive oil

– 4-5 garlic cloves, minced (approximately 2 tsp)

– 3/4 cup sun-dried tomatoes, packed in oil and drained (approximately 100 g)

– 2 tsp Italian seasoning

– 2 tsp smoked paprika

– 1/2 tsp kosher salt (adjust to taste)

– 1 tsp ground black pepper

– 1 cup (approximately 180 g) orzo pasta

– 2 3/4 cups (approximately 660 ml) chicken broth or water

– 3/4 cup (approximately 180 ml) full-fat coconut milk or heavy cream (for a richer sauce)

– 2 large handfuls fresh spinach (approximately 2 cups loosely packed)

– 3/4 cup (approximately 75 g) freshly grated Parmesan cheese

Instructions

1-First, pat the chicken dry and cube it into 1/2-inch pieces, then set it aside. This helps the chicken brown nicely and lock in flavors.

2-Next, heat the olive oil in a large skillet over medium heat and add the chicken, sautéing for 2-3 minutes until the edges start to brown.

3-Stir in the sun-dried tomatoes, minced garlic, Italian seasoning, paprika, salt, and pepper. Cook this mix for 3-4 minutes to let those amazing aromas blend together. Now, add the orzo and pour in the broth or water, mixing well before reducing the heat to medium-low.

4-Cover the skillet and simmer for 12 minutes, stirring occasionally to avoid sticking. Once the orzo is al dente, pour in the coconut milk or heavy cream and fold in the spinach. Cook just until the spinach wilts, which only takes a minute or two.

5-Finally, remove the pan from the heat and stir in the grated Parmesan until it melts and coats everything beautifully. Serve it right away for the best taste and texture.

Notes

🧂 Adjust the broth amount for a thinner or thicker sauce as you prefer.
⏲️ Let the dish rest 5‑10 minutes before serving; the sauce will thicken slightly.
🥄 For extra richness, finish with a splash of additional cream or a pat of butter.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: One‑pan cooking
Cuisine: Italian‑American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 7 g
Sodium: 954 mg
Fat: 18 g
Saturated Fat: 9 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 83 mg

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