Orzo and chicken—a match made in dinner heaven! Whether you’re craving quick weeknight meals, cozy comfort food, or fresh seasonal twists, these 32 recipes have you covered. Get ready to discover delicious, easy-to-make dishes that will become family favorites. Let’s dive in and find your next go-to meal!
Lemon Herb Chicken with Orzo
Now that summer’s winding down, you’re probably craving something fresh yet comforting. This lemon herb chicken with orzo is just the ticket—it’s bright, satisfying, and comes together in one pan for easy cleanup.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
– 1 cup uncooked orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 lemon, juiced and zested (about 3 tbsp juice)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 2 cups chicken broth (low-sodium recommended)
– 1/4 cup grated Parmesan cheese (plus extra for serving)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
6. Pour in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom.
7. Add uncooked orzo and fresh thyme, stirring to combine.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until orzo is tender and liquid is absorbed.
9. Stir in grated Parmesan cheese until melted and creamy.
10. Return chicken to the skillet, nestling it into the orzo, and heat for 2 minutes to warm through.
11. Let rest for 5 minutes off heat before serving.
My favorite thing about this dish is how the orzo soaks up all the lemony, herby flavors while staying perfectly al dente. Serve it with a simple arugula salad on the side for a complete meal that feels both fresh and cozy.
Mediterranean Chicken Orzo Skillet
Busy weeknights call for something simple yet satisfying. This Mediterranean chicken orzo skillet comes together in one pan with minimal fuss. You’ll love the bright flavors and comforting texture.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups chicken broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1 tbsp lemon juice (fresh squeezed for best flavor)
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces in a single layer and cook for 4-5 minutes without moving until browned on one side.
3. Flip chicken and cook for another 3-4 minutes until browned on all sides but not fully cooked through.
4. Remove chicken from skillet and set aside on a plate.
5. Add remaining 1 tablespoon olive oil to the same skillet.
6. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add orzo pasta to the skillet and toast for 1 minute, stirring constantly.
9. Pour in chicken broth and diced tomatoes with their juices, scraping bottom of pan to release any browned bits.
10. Stir in dried oregano, salt, and black pepper.
11. Bring mixture to a boil, then reduce heat to low and cover skillet.
12. Simmer for 10 minutes, stirring halfway through to prevent sticking.
13. Return chicken to skillet, nestling pieces into the orzo mixture.
14. Cover and cook for another 5-7 minutes until chicken is cooked through (165°F internal temperature) and orzo is tender.
15. Remove from heat and stir in crumbled feta cheese, chopped parsley, and lemon juice.
16. Let stand for 2 minutes before serving to allow flavors to meld.
Velvety orzo absorbs all the savory broth while staying pleasantly chewy. The feta adds a creamy saltiness that balances the bright tomatoes and lemon. Try serving it with a simple green salad or warm pita bread for a complete meal.
Creamy Garlic Chicken and Orzo
Feeling like something cozy but impressive? This creamy garlic chicken and orzo is your new go-to—it’s rich, comforting, and comes together in one pan. You’ll love how the orzo soaks up all that delicious sauce.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thaw if frozen)
– 1 cup uncooked orzo pasta
– 4 cloves garlic, minced (fresh is best for flavor)
– 1 cup heavy cream
– 2 cups chicken broth, low-sodium preferred
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried Italian seasoning
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb chicken pieces to the skillet in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cook chicken for 5-7 minutes, flipping once, until golden brown and internal temperature reaches 165°F—use a meat thermometer for accuracy.
4. Remove chicken from skillet and set aside on a plate.
5. Reduce heat to medium and add 4 cloves minced garlic to the same skillet; sauté for 1 minute until fragrant but not browned to avoid bitterness.
6. Pour in 1 cup uncooked orzo and toast for 2 minutes, stirring constantly, until lightly golden for a nutty flavor.
7. Add 2 cups chicken broth and 1 tsp dried Italian seasoning, scraping up any browned bits from the bottom of the skillet.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until orzo is tender and liquid is mostly absorbed.
9. Stir in 1 cup heavy cream and 1/4 cup grated Parmesan cheese until smooth and creamy.
10. Return cooked chicken to the skillet, stirring to combine, and heat for 2-3 minutes until warmed through.
11. Garnish with 2 tbsp chopped fresh parsley and extra Parmesan if desired.
Just imagine that creamy, garlicky sauce clinging to every bite of tender chicken and orzo—it’s pure comfort in a bowl. Serve it with a simple side salad or crusty bread to soak up every last drop, and watch it become a weeknight favorite.
One-Pot Greek Chicken and Orzo
Vibrant, flavorful, and incredibly easy—this one-pot wonder brings Mediterranean sunshine right to your dinner table. You’ll love how the orzo soaks up all the savory juices from the chicken and veggies. It’s a cozy meal that feels fancy without any fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts if you prefer)
– 1 cup orzo pasta (uncooked)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth (low-sodium recommended)
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup crumbled feta cheese (for serving)
– 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Heat 2 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat (about 350°F).
2. Add 1.5 lbs chicken pieces and cook for 5–6 minutes, stirring occasionally, until browned on all sides.
3. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
4. Reduce heat to medium and add 1 diced onion, cooking for 3–4 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pan.
7. Add 1 cup orzo, 1 can diced tomatoes, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper, stirring to combine.
8. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 12–15 minutes, stirring halfway through.
9. Tip: Check at 12 minutes—the orzo should be tender and most liquid absorbed.
10. Remove from heat and let stand covered for 5 minutes to thicken slightly.
11. Tip: For extra creaminess, stir in a splash of broth if the orzo seems too dry.
12. Fluff gently with a fork and top with 1/2 cup feta and 2 tbsp parsley if using.
Gorgeous and satisfying, this dish boasts tender chicken, plump orzo, and a tangy tomato broth that’s pure comfort. Serve it straight from the pot with a crisp green salad or warmed pita bread for dipping—leftovers taste even better the next day!
Tuscan Chicken and Orzo Soup
Oh, you’re going to love this cozy, one-pot wonder that’s perfect for chilly evenings. It’s packed with tender chicken, hearty orzo, and fresh veggies in a rich broth that’ll warm you right up.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, diced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 6 cups chicken broth (low-sodium preferred)
– 1 cup dried orzo pasta
– 1 tsp dried Italian seasoning
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese (for serving, optional)
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add 1 lb chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Tip: Don’t overcrowd the pot to ensure proper browning for better flavor.
4. Remove chicken from the pot and set aside on a plate.
5. Add diced onion, sliced carrots, and sliced celery to the same pot.
6. Sauté vegetables for 5 minutes, stirring occasionally, until they begin to soften.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in 6 cups chicken broth and bring to a boil over high heat.
9. Tip: Use a wooden spoon to scrape up any browned bits from the bottom for extra depth.
10. Stir in 1 cup orzo, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally to prevent sticking.
12. Return the cooked chicken to the pot.
13. Simmer uncovered for another 5 minutes until orzo is tender and chicken is heated through.
14. Tip: If the soup thickens too much, add a splash more broth or water to reach your desired consistency.
15. Turn off the heat and stir in 2 cups fresh spinach until wilted, about 1-2 minutes.
16. Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Creamy orzo and tender chicken make this soup incredibly satisfying, with the spinach adding a fresh pop of color and nutrition. Serve it with crusty bread for dipping, and enjoy the comforting, Italian-inspired flavors that come together in every spoonful.
Spicy Cajun Chicken with Orzo
Ready for a flavor-packed dinner that comes together fast? This spicy Cajun chicken with orzo is your new weeknight hero. It’s bold, comforting, and totally fuss-free.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Cajun seasoning (adjust for more heat)
– 1 cup orzo pasta
– 2 cups chicken broth (low-sodium preferred)
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley (optional garnish)
Instructions
1. Season the chicken pieces evenly with Cajun seasoning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the chicken to the skillet and cook for 5–6 minutes, turning occasionally, until browned and internal temperature reaches 165°F.
4. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove chicken from the skillet and set aside.
6. Add orzo to the same skillet and toast for 1–2 minutes, stirring constantly, until lightly golden.
7. Pour in chicken broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
9. Tip: Keep the lid on to trap steam and cook the orzo evenly.
10. Stir in heavy cream and Parmesan cheese until smooth and creamy.
11. Return the cooked chicken to the skillet and heat through for 2–3 minutes.
12. Tip: For extra freshness, sprinkle with parsley just before serving.
13. Remove from heat and let stand for 2 minutes.
But the best part? The orzo soaks up all that spicy, creamy goodness, making every bite irresistible. Try it with a squeeze of lemon or alongside a crisp salad for a complete meal.
Spinach and Feta Chicken Orzo Bake
Vividly comforting and packed with flavor, this one-pan wonder combines tender chicken, creamy orzo, and savory spinach with feta. You’ll love how easy it is to throw together on a busy weeknight. It’s the kind of meal that feels both wholesome and indulgent.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 1 cup uncooked orzo pasta
– 2 cups fresh spinach, roughly chopped (or use frozen, thawed and drained)
– 1 cup crumbled feta cheese (plus extra for topping, if desired)
– 1/2 cup diced yellow onion (or any sweet onion)
– 2 cloves garlic, minced (about 2 tsp)
– 1 1/2 cups chicken broth (low-sodium recommended)
– 1/2 cup heavy cream (or half-and-half for lighter option)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– Cooking spray or extra oil for greasing
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
3. Add the cubed chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
4. Tip: Don’t overcrowd the skillet to ensure even browning; cook in batches if needed.
5. Remove the chicken from the skillet and set it aside on a plate.
6. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat.
7. Sauté the diced onion for 3-4 minutes until softened and translucent.
8. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
9. Stir in the uncooked orzo and toast for 1-2 minutes, coating it with the oil and aromatics.
10. Pour in the chicken broth and heavy cream, then add the dried oregano, salt, and black pepper.
11. Bring the mixture to a simmer, stirring occasionally, and let it cook for 2 minutes.
12. Tip: Scrape any browned bits from the bottom of the skillet for extra flavor.
13. Remove the skillet from the heat and stir in the chopped spinach and crumbled feta cheese until well combined.
14. Fold in the browned chicken pieces, ensuring everything is evenly distributed.
15. Transfer the entire mixture to the prepared baking dish and spread it out into an even layer.
16. Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
17. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and the orzo is tender.
18. Tip: Check for doneness by tasting a bit of orzo; it should be soft with no crunch.
19. Let the bake rest for 5 minutes before serving to allow the flavors to meld.
Lusciously creamy with a slight tang from the feta, this bake has a comforting texture that’s both hearty and satisfying. Serve it straight from the dish with a side of crusty bread to soak up the sauce, or top with extra feta and a squeeze of lemon for a bright finish.
Chicken Orzo Primavera
Warm weather calls for something fresh and satisfying, and this chicken orzo primavera hits the spot perfectly. You’ll love how quick it comes together for a weeknight dinner that feels special.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too)
– 1 cup orzo pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 medium carrot, thinly sliced
– 1/2 cup frozen peas
– 2 cups chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried Italian seasoning
– Salt and black pepper to taste
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chicken pieces and season with salt and pepper, cooking for 5-7 minutes until browned and cooked through, then remove and set aside.
3. In the same skillet, add the remaining olive oil and sauté the onion for 3 minutes until softened.
4. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Stir in the orzo and toast for 1 minute to enhance its nutty flavor.
6. Pour in the chicken broth and bring to a boil, then reduce heat to a simmer.
7. Add the broccoli and carrot, cover, and cook for 8 minutes until the orzo is al dente and vegetables are tender.
8. Stir in the frozen peas and cooked chicken, heating for 2 minutes until warmed through.
9. Reduce heat to low and mix in the heavy cream, Parmesan, and Italian seasoning, stirring until creamy and combined.
10. Season with additional salt and pepper if needed and remove from heat.
Velvety and comforting, this dish boasts a creamy texture with tender chicken and vibrant veggies. Try serving it with a squeeze of lemon for brightness or alongside a crisp salad for a complete meal.
Slow Cooker Chicken and Orzo Stew
Oh, you’re going to love how easy this cozy stew comes together in your slow cooker. It’s perfect for those busy days when you want something hearty without much fuss. Just set it and forget it until dinner time!
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts if you prefer)
– 1 cup orzo pasta
– 1 medium yellow onion, diced (about 1 cup)
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 4 cups chicken broth, low-sodium recommended
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– ½ tsp dried thyme
– Salt and black pepper, to taste (start with ½ tsp salt and ¼ tsp pepper)
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces and cook for 4-5 minutes, turning once, until lightly browned on both sides but not fully cooked through.
3. Transfer the chicken to a 6-quart slow cooker using a slotted spoon, leaving any excess oil in the skillet.
4. Tip: Browning the chicken first adds depth of flavor, so don’t skip this step for the best results.
5. Add diced onion, carrots, and celery to the same skillet and sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
6. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Pour in ½ cup of chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Transfer the vegetable mixture to the slow cooker with the chicken.
9. Add remaining chicken broth, diced tomatoes with their juices, dried oregano, dried thyme, salt, and black pepper to the slow cooker.
10. Stir all ingredients together until well combined.
11. Cover and cook on low heat for 6 hours or on high heat for 3 hours, until chicken is tender and easily shreds with a fork.
12. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and cooking time.
13. Stir in orzo pasta, ensuring it is fully submerged in the liquid.
14. Cover and cook on high for an additional 20-25 minutes, until orzo is al dente and has absorbed some of the broth.
15. Tip: Check the orzo at 20 minutes to prevent overcooking, as it can become mushy if left too long.
16. Taste and adjust seasoning with more salt or pepper if needed.
17. Ladle the stew into bowls and garnish with fresh parsley if desired.
Keep it cozy with this stew—the orzo plumps up beautifully, creating a creamy texture without any dairy, while the tender chicken and vegetables soak up the rich, herb-infused broth. Try serving it with a sprinkle of Parmesan cheese or a side of crusty bread for dipping, making it a complete and satisfying meal that everyone will ask for seconds of.
Parmesan Chicken with Orzo and Asparagus
Mmm, you know those nights when you want something fancy but don’t have hours to spend in the kitchen? This parmesan chicken with orzo and asparagus comes together in under 30 minutes and feels totally restaurant-worthy.
Ingredients
– 4 boneless, skinless chicken breasts (pounded to ½-inch thickness for even cooking)
– 1 cup orzo pasta (or any small pasta like couscous)
– 1 lb asparagus (trimmed and cut into 2-inch pieces)
– ½ cup grated parmesan cheese (plus extra for serving)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic (minced)
– 2 cups chicken broth (low-sodium recommended)
– 1 tsp dried Italian seasoning
– Salt and black pepper (to taste, start with ½ tsp each)
Instructions
1. Season both sides of chicken breasts with salt, pepper, and Italian seasoning.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken to skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate.
5. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Add orzo pasta to skillet and toast for 2 minutes, stirring constantly until lightly golden.
8. Pour in chicken broth and bring to a boil.
9. Reduce heat to low, cover skillet, and simmer for 8 minutes.
10. Add asparagus pieces to the skillet, arranging them on top of the orzo.
11. Cover and cook for another 4-5 minutes until asparagus is tender-crisp and orzo has absorbed most liquid.
12. Stir in grated parmesan cheese until melted and creamy.
13. Return chicken breasts to skillet, nestling them into the orzo mixture.
14. Heat for 1-2 minutes until everything is warmed through.
Zesty and satisfying! The chicken stays juicy beneath its crispy exterior, while the orzo becomes wonderfully creamy from the parmesan. Try squeezing fresh lemon juice over the top right before serving for a bright, tangy kick that cuts through the richness perfectly.
Balsamic Glazed Chicken and Orzo Salad
Ready for a meal that’s both fancy and fuss-free? This balsamic glazed chicken and orzo salad is your new go-to. It’s packed with bright flavors and comes together in no time—perfect for busy weeknights or impressing guests.
Ingredients
– 1 lb boneless, skinless chicken breasts (pounded to even thickness for quicker cooking)
– 1 cup orzo pasta (or any small pasta like ditalini)
– 2 tbsp olive oil (or any neutral oil)
– 1/4 cup balsamic vinegar
– 2 tbsp honey (adjust for sweetness preference)
– 2 cloves garlic, minced (use more for extra flavor)
– 1 cup cherry tomatoes, halved
– 1/2 cup fresh basil, chopped (sub with parsley if needed)
– 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow sharpness)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking for the chicken.
2. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, 1 tbsp olive oil, salt, and black pepper to make the glaze.
3. Place chicken breasts in a baking dish and pour half of the balsamic glaze over them, coating evenly.
4. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is sticky and caramelized.
5. While the chicken bakes, bring a pot of salted water to a boil and cook orzo according to package directions, usually 8-10 minutes, until al dente.
6. Drain the orzo and rinse under cold water to stop the cooking process and prevent clumping.
7. In a large bowl, combine cooked orzo, halved cherry tomatoes, diced red onion, and chopped basil.
8. Drizzle the remaining 1 tbsp olive oil over the salad and toss gently to combine.
9. Once the chicken is done, let it rest for 5 minutes before slicing it into strips to retain juices.
10. Add the sliced chicken to the orzo salad and pour any remaining pan juices over the top for extra flavor.
11. Toss everything together and season with additional salt and pepper if needed.
Keep it simple and serve this dish warm or chilled—the tender chicken and chewy orzo play off the sweet-tangy glaze beautifully. For a fun twist, top with crumbled feta or toasted pine nuts to add a creamy or crunchy element.
Pesto Chicken and Orzo Casserole
Fancy a cozy dinner that comes together with minimal fuss? This pesto chicken and orzo casserole is your new go-to for busy weeknights. It’s creamy, flavorful, and sure to become a family favorite.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 1 cup uncooked orzo pasta
– 1/2 cup basil pesto (store-bought or homemade)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup chicken broth (low-sodium preferred)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder (adjust to taste)
– 1/2 tsp salt (adjust based on broth saltiness)
– 1/4 tsp black pepper (freshly ground if possible)
– 1/4 cup chopped fresh basil for garnish (optional but recommended)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes.
3. Add the cubed chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.
4. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely instead of steaming.
5. Stir in 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper with the cooked chicken, then remove the skillet from the heat.
6. In the prepared baking dish, combine the uncooked orzo, 1 cup of chicken broth, and 1 cup of heavy cream, mixing well.
7. Tip: Use a whisk to blend the liquids smoothly and prevent clumping.
8. Add the cooked chicken mixture to the baking dish and stir everything together until evenly distributed.
9. Dollop 1/2 cup of basil pesto over the top and gently swirl it into the mixture with a spoon for marbled effect.
10. Sprinkle 1/2 cup of grated Parmesan cheese evenly over the top.
11. Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
12. Remove the foil and continue baking for another 10-15 minutes, until the orzo is tender, the liquid is absorbed, and the top is golden brown.
13. Tip: Let it rest for 5 minutes after baking to allow the flavors to meld and the casserole to set for easier serving.
14. Garnish with 1/4 cup of chopped fresh basil before serving, if desired.
This casserole emerges creamy with tender orzo and juicy chicken, all infused with the herby punch of pesto. Serve it straight from the dish for a comforting meal, or pair it with a crisp salad to balance the richness.
Conclusion
Just imagine the possibilities with these 32 chicken and orzo recipes! From quick weeknight dinners to impressive meals for guests, there’s something for every cook. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share this roundup on Pinterest to inspire fellow home chefs!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
