From Mila's kitchen
Creamy tomato orzo with chicken is a 30-minute one-pot dinner made by browning diced chicken, toasting orzo with garlic, simmering it in tomato sauce and broth, then finishing with cream and Parmesan. The orzo cooks uncovered, so regular stirring and liquid control determine the final texture.
Recipe
Creamy Tomato Orzo with Chicken
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1/2 cup tomato sauce
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved (optional)
- Fresh basil or parsley, for garnish
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add diced chicken, salt, pepper, and Italian seasoning. Cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pot, add garlic and orzo. Sauté for 1–2 minutes until fragrant.
- Stir in tomato sauce and chicken broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 8–10 minutes, stirring occasionally, until orzo is tender.
- Return chicken to the pot. Stir in heavy cream and Parmesan cheese. Cook 2–3 more minutes until creamy and thickened.
- Stir in cherry tomatoes if using. Taste and adjust seasoning as needed.
- Garnish with fresh herbs and serve hot.
Recipe Notes
- • Use rotisserie or leftover chicken for a quicker version.
- • Sub half-and-half for heavy cream to lighten it up.
- • Add spinach or kale for extra veggies.
Nutrition
- Serving Size
- 1 1/2 cups
- Calories
- 510
- Sugar
- 4g
- Sodium
- 580mg
- Fat
- 24g
- Saturated Fat
- 11g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 40g
- Fiber
- 2g
- Protein
- 32g
- Cholesterol
- 95mg
Method at a glance
Why this recipe works
- Removing the browned chicken protects it while the dry orzo absorbs broth and tomato sauce.
- Cream and Parmesan are added only after the orzo is tender, turning the remaining cooking liquid into the finished sauce.
Recipe-specific success guide
- Stir the orzo occasionally and scrape the bottom of the pot because small pasta settles easily as the liquid reduces.
- Return the chicken only for the final 2 to 3 minutes and confirm it has reached 165°F.
- The orzo should be tender with some fluid sauce remaining before the cream and Parmesan go in; it thickens quickly while standing.
Troubleshooting
The orzo is firm and the pan is dry
Add broth in small amounts and continue simmering. Heat level, pan width, and orzo brand can change absorption.
The finished dish is too thick
Loosen it immediately with broth over low heat. Waiting longer lets the orzo continue taking up sauce.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat gently with broth because chilled orzo becomes noticeably thicker as it absorbs liquid.
What to serve with it
The one-pot dish is complete on its own; a simple green side adds contrast to the creamy tomato sauce.
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