Velvety Chicken Orzo: Quick Weeknight Dinner Recipe (Print Version)

Creamy chicken orzo pasta delivers a velvety texture and rich flavor. This easy, comforting dish is ideal for busy weeknights, ready in under an hour.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean

# Ingredients:

→ The Hearty Foundation

01 - 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 - 2 tbsp extra virgin olive oil
03 - 1/2 yellow onion, finely diced
04 - 3 cloves garlic, minced

→ Velvet & Grain

05 - 1 1/2 cups orzo pasta
06 - 4 cups low-sodium chicken broth
07 - 1/2 cup half-and-half
08 - 1/4 cup grated Parmesan cheese

→ Freshness & Zest

09 - 3 cups fresh baby spinach
10 - 1 tbsp fresh lemon juice
11 - 1/4 cup fresh parsley, chopped

→ Flavor Weavers

12 - 1 tsp kosher salt, plus more to taste
13 - 1/2 tsp black pepper, plus more to taste
14 - 1 tsp dried oregano

# Instructions:

01 - Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces. Finely dice 1/2 yellow onion and mince 3 cloves garlic. This initial prep ensures a smooth cooking process for your Velvety Chicken Orzo for Weeknight Dinners.
02 - Heat 2 tbsp extra virgin olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with 1 tsp kosher salt and 1/2 tsp black pepper. Cook for 4-5 minutes until browned on all sides, then remove and set aside.
03 - In the same pot, add the diced 1/2 yellow onion and cook for 3-4 minutes until softened. Stir in the minced 3 cloves garlic and 1 tsp dried oregano, cooking for another minute until fragrant.
04 - Stir in 1 1/2 cups orzo pasta, toasting for 1 minute. Pour in 4 cups low-sodium chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is tender and most liquid is absorbed. Stir occasionally.
05 - Return the cooked chicken to the pot. Stir in 1/2 cup half-and-half and 1/4 cup grated Parmesan cheese until creamy. Add 3 cups fresh baby spinach, stirring until wilted, which takes about 1-2 minutes. This creates the signature velvety texture for your Velvety Chicken Orzo for Weeknight Dinners.
06 - Remove from heat. Stir in 1 tbsp fresh lemon juice and 1/4 cup fresh parsley. Taste and adjust seasoning with more kosher salt and black pepper if needed. Serve immediately for the best Velvety Chicken Orzo for Weeknight Dinners experience.

# Notes:

01 - For an even richer sauce, swap the half-and-half for heavy cream, or for a lighter option, use milk, though the texture will be slightly less velvety.
02 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of extra broth or water to loosen.
03 - Feel free to add other vegetables like diced bell peppers or mushrooms when sautéing the onion, or swap spinach for kale (add earlier to allow more time to wilt).
04 - Serve this comforting Velvety Chicken Orzo with a side salad or some crusty bread to soak up all the delicious sauce.

# Tools You'll Need:

01 - Large skillet or Dutch oven
02 - Cutting board
03 - Chef's knife
04 - Measuring cups
05 - Measuring spoons

# Nutrition Facts (Per Serving):

Calories: 504 kcal
Total Fat: 16 g
Total Carbohydrate: 53 g
Protein: 35 g

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