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A vibrant bowl of Chicken Orzo features prominently as the article's featured image.

Easy Chicken Orzo

This Easy Chicken Orzo recipe delivers perfectly cooked orzo, tender, flavorful chicken, and a creamy, satisfying sauce in one pot. Searing the chicken, sautéing aromatics, and finishing with Parmesan, parsley, butter, and lemon juice elevate this simple dish to a weeknight masterpiece.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 4 cups chicken broth, low sodium
  • 1/2 cup dry white wine optional
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 2 tbsp butter
  • 1 lemon, juiced
  • Salt to taste
  • Pepper to taste
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped optional

Equipment

  • Large skillet or Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • wooden spoon or spatula
  • Lemon juicer

Method
 

  1. Season the chicken cubes generously with salt and pepper.
  2. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and sear on all sides until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the onion to the skillet and cook until softened and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
  4. If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2 minutes.
  5. Add the orzo to the skillet and stir to coat it with the onion and garlic mixture. Pour in the chicken broth and bring to a simmer.
  6. Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
  7. Remove the skillet from the heat. Stir in the Parmesan cheese, parsley, butter, and lemon juice. If using, stir in the sun-dried tomatoes. Season with salt and pepper to taste.
  8. Garnish with additional Parmesan cheese and parsley. Serve immediately.

Notes

For a richer flavor, use homemade chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute other vegetables, such as spinach or mushrooms, for the sun-dried tomatoes. Adding a pinch of red pepper flakes can provide a touch of heat.