Creamy Chicken Orzo (One-Pot)

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Creamy Chicken Orzo (One-Pot)

This Creamy Chicken Orzo is made all in one pan and is great for a protein-based weeknight meal.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: European

Servings: people

Calories: 1075kcal

Author: Emily Roz

Ingredients

500 g chicken thigh boneless and skinless, chopped into bitesized pieces
1 onion finely chopped
3 garlic cloves minced
2 teaspoon dried oregano
450 g baby tomatoes
1 lemon zest
1 teaspoon balsamic vinegar
100 g tomato paste
300 g orzo
600 ml chicken stock
300 ml cream single or light
250 g mozzarella sliced

Instructions

Place a large pan or skillet on medium heat and drizzle with olive oil. Add in your chicken and fry for 5 minutes until the chicken is seared and slightly golden on the outside (it will not be cooked in the middle). Remove and set aside.
In the same pan, add in your chopped onion and garlic. Leave to fry for 5 minutes until softened. Make sure to stir frequently to avoid burning.
Season with salt and pepper, then add in the dried oregano, baby tomatoes, lemon zest, balsamic vinegar, and tomato paste. Fry that for another 5 minutes, stirring frequently, until the tomato paste is aromatic.
Pour in the orzo followed by the chicken stock, single cream, and chicken. Stir to combine, then leave to simmer for 10-15 minutes, stirring occasionally so that the orzo doesn’t stick to the base of the pan.
Once the creamy orzo chicken is cooked and the sauce has reduced and thickened, give it a taste and season accordingly with more salt and pepper.
Level out the chicken orzo in the pan and then top with slices of mozzarella. Place under the grill for 5 minutes until golden and bubbling.
Once golden and bubbling, serve up with a side salad or garlic bread, and enjoy!

Notes

Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!

Storage: leave to cool, then transfer into airtight containers and into the fridge for up to 3 days.

Freezing: once again, leave to cool, then transfer into airtight containers (don’t forget to label with contents and the date), and place in the freezer for up to 3 months. Leave to thaw or defrost overnight in the fridge before reheating.

Reheating: to reheat, you can either add a splash of milk or water to the container and leave the lid ajar, place in the microwave and heat until piping hot (but I personally find chicken tastes weird after being microwaved). Or, place the orzo into a pan with a splash of milk or water, and place it on low-medium heat. Stir frequently and leave to simmer until piping hot.

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