Creamy Chicken and Orzo (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 chicken breasts, no bones or skin
02 -
2 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
Season with salt and pepper as needed
→ Orzo Mix
06 -
1 tbsp butter (unsalted)
07 -
1 finely diced small onion
08 -
3 minced garlic cloves
09 -
1 cup orzo
10 -
2 cups broth made from chicken
11 -
1 cup rich heavy cream
12 -
½ cup Parmesan, grated fresh
13 -
1 tsp classic Italian spice mix
14 -
Salt and pepper, adjusted to your liking
15 -
2 tbsp chopped fresh parsley
# Instructions:
01 -
Sprinkle garlic powder, paprika, salt, and pepper over chicken on all sides. Warm olive oil in a big pan over medium-high heat. Cook chicken for roughly 4-5 minutes per side until browned and fully cooked. Take out and keep aside.
02 -
Using the same pan, melt the butter. Toss in the onion and stir until it softens, about 3 minutes. Add in the garlic and mix for about 60 seconds until it smells amazing.
03 -
Stir the orzo into the pan, making sure it gets coated with the butter and onion mix. Cook for 1–2 minutes, stirring, to lightly toast it with a golden touch.
04 -
Pour the chicken broth into the skillet and let it gently boil. Mix in the cream, Parmesan, Italian herbs, salt, and pepper. Turn the heat down to low and cook, stirring occasionally, for about 8–10 minutes until the orzo softens.
05 -
Put the chicken back into the skillet, spooning some of the thick sauce on top. Let it simmer for an extra 2-3 minutes to soak up the flavors. Sprinkle parsley and some extra Parmesan over it for garnish. Eat while it’s warm.
# Notes:
01 -
If you want it lighter, swap heavy cream for half-and-half.
02 -
Feel free to add spinach or mushrooms for more veggies.
03 -
Keep leftovers in a sealed container in the fridge for up to three days.