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Cheesy Chicken Orzo Delight

Cheesy Chicken Orzo Delight

Creamy, ultra-cheesy chicken and orzo cooked in one pan with spinach, lemon, and herbs for a cozy weeknight dinner that’s ready fast.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tablespoon olive oil
  • 1.5 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 1 tablespoon unsalted butter
  • 1 cup yellow onion, finely diced
  • 3 clove garlic, minced
  • 2 cup dry orzo pasta
  • 4 cup low-sodium chicken broth
  • 0.75 cup heavy cream
  • 2 cup sharp cheddar cheese, shredded divided, for extra melt
  • 0.5 cup Parmesan cheese, finely grated
  • 2 cup baby spinach, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 0.25 cup fresh parsley, chopped plus more for garnish
  • 0.25 teaspoon crushed red pepper flakes optional, for heat

Instructions

Preparation Steps

  • Season the chicken with 0.5 teaspoon salt, black pepper, smoked paprika, and dried oregano; toss to coat.
  • Heat olive oil in a large deep skillet or Dutch oven over medium-high. Sear chicken in a single layer until golden and just cooked through, 4 to 6 minutes. Transfer to a plate.
  • Reduce heat to medium. Add butter and onion; cook until softened and translucent, 3 to 4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  • Stir in orzo and toast, stirring often, until lightly golden, about 2 minutes.
  • Pour in chicken broth and the remaining 0.5 teaspoon salt. Bring to a simmer, cover, and cook, stirring once or twice, until orzo is al dente and most liquid is absorbed, 8 to 10 minutes.
  • Stir in heavy cream, 1.5 cups cheddar, and all the Parmesan until melted and creamy. Return chicken and any juices to the pan; simmer 2 minutes to heat through.
  • Fold in spinach, lemon zest, and lemon juice until spinach wilts, 1 to 2 minutes. Adjust seasoning with salt and pepper to taste.
  • Sprinkle remaining 0.5 cup cheddar over the top, cover for 1 minute to melt. Garnish with parsley and crushed red pepper flakes if using. Rest 2 minutes before serving.

Notes

For extra flavor, swap half the broth for dry white wine. If the orzo thickens too much as it rests, stir in a splash of warm broth or milk to loosen. Rotisserie chicken can be used—fold in during the last 2 minutes to warm through.