Save Last summer my friend Sarah came over for dinner and confessed she'd never cooked orzo before. I laughed and pulled out this recipe I'd been tweaking for months. We made it together while sipping wine and catching up, and the way her face lit up when she took that first bite told me everything. Now she calls me every time she makes it, usually on Tuesdays, always with some little variation she discovered.
I originally developed this during a week when I was craving something Italian but had zero energy for a complicated multi-step production. The first time I made it, I accidentally used too much garlic but my husband didn't even notice because the flavors were so bold and forgiving. That's when I knew this recipe would become a regular in our rotation, especially on those nights when comfort food is non-negotiable.
Ingredients
- Chicken breasts: Cut them into similar sized pieces so they cook evenly and stay tender
- Salt and pepper: Season generously here since this is your main chance to flavor the chicken itself
- Italian herbs: Dried oregano, basil, or thyme work beautifully here
- Olive oil: Use a good quality one since you're building layers of flavor from the start
- Garlic: Freshly minced gives you the best aromatic punch
- Yellow onion: Finely diced so it melts into the sauce rather than staying chunky
- Sun-dried tomatoes: Drain them well and slice thinly so their flavor distributes throughout
- Baby spinach: Rough chopping helps it wilt evenly into the hot pasta
- Orzo: This rice-shaped pasta absorbs the creamy sauce like a dream
- Chicken broth: Low-sodium lets you control the salt level better
- Heavy cream: Creates that luxurious restaurant-style sauce texture
- Parmesan cheese: Freshly grated melts better and tastes more vibrant
- Red pepper flakes: Just a pinch adds gentle warmth without overwhelming
- Fresh basil: Tear it by hand right before serving for the brightest flavor
Instructions
- Season the chicken:
- Combine the salt, pepper, and Italian herbs in a small bowl, then sprinkle evenly over the chicken pieces.
- Sear the chicken:
- Heat the olive oil in your large skillet over medium-high heat until it shimmers, then add the chicken in a single layer.
- Cook until golden:
- Let the chicken develop a nice golden crust, about 5 to 7 minutes, then transfer it to a plate.
- Build the base:
- Add the onion to the same skillet and cook for 2 minutes until it softens, then stir in the garlic.
- Add tomatoes:
- Toss in the sun-dried tomatoes and let them cook for about a minute to release their oils.
- Toast the orzo:
- Stir in the orzo and turn it to coat it with all the flavorful oil in the pan.
- Add liquids:
- Pour in the chicken broth and use your spoon to scrape up any browned bits from the bottom.
- Simmer together:
- Reduce the heat to medium-low and stir in the heavy cream, then return the chicken to the pan.
- Cook the pasta:
- Let everything simmer uncovered for 8 to 10 minutes until the orzo is tender and the sauce has thickened nicely.
- Finish with cheese and spinach:
- Stir in the Parmesan and spinach and cook for 2 to 3 minutes until the spinach wilts.
- Adjust and serve:
- Taste and add more seasoning if needed, then sprinkle with red pepper flakes and serve topped with fresh basil.
Save This recipe has become my go-to when friends need a pick-me-up or when we're celebrating small victories. There's something about the combination of creamy orzo and tender chicken that feels like a hug in a bowl, and I love watching people relax as soon as they take their first bite.
Making It Lighter
On nights when I want something a bit less rich, I swap the heavy cream for half-and-half. The sauce is still velvety, just slightly less indulgent. I've also used rotisserie chicken when I'm short on time, and honestly, nobody can tell the difference.
Wine Pairing Magic
My favorite match is a crisp Pinot Grigio that cuts through the creaminess. On cold nights, a lightly oaked Chardonnay works beautifully too. The wine should be acidic enough to balance the rich sauce without competing with the sun-dried tomatoes.
Leftovers That Get Better
This dish reheats exceptionally well, sometimes even better than the first night. The orzo continues absorbing the sauce, becoming more flavorful with each passing day.
- Store in an airtight container for up to three days
- Add a splash of broth when reheating to loosen the sauce
- The flavors actually develop and meld overnight
Save I hope this recipe finds its way into your regular rotation too. There's something special about a dish that feels fancy enough for company but is simple enough for a Tuesday night.
Kitchen Tips & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully. They're more forgiving and stay moist. Increase cooking time slightly to ensure they're cooked through, about 8-10 minutes instead of 5-7 minutes.
- → How do I prevent the sauce from becoming too thick?
The sauce will reduce naturally as the orzo cooks. If it thickens too much, simply stir in more chicken broth or pasta water, a splash at a time, until you reach your desired consistency.
- → Can I make this ahead of time?
This dish is best served fresh, but you can prepare components in advance. Cook the chicken and vegetables separately, then combine and simmer just before serving for optimal texture and flavor.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth to restore the sauce consistency.
- → Can I substitute the heavy cream?
Half-and-half creates a lighter version, or use crème fraîche for tang. Greek yogurt added off-heat works too, though don't simmer it directly or it may curdle.
- → What wines pair well with this dish?
Crisp Pinot Grigio complements the sun-dried tomatoes beautifully. A lightly oaked Chardonnay also pairs wonderfully, adding richness that mirrors the creamy sauce.