20 Creamy Chicken and Orzo Delicious Recipes

Versatile, comforting, and absolutely delicious—creamy chicken and orzo is the ultimate weeknight dinner hero that never fails to satisfy. Whether you’re craving something cozy on a chilly evening or need a quick, family-friendly meal, these 20 recipes have you covered. Get ready to fall in love with this dreamy combination and find your new go-to dish right here!

Lemon Garlic Chicken and Orzo Skillet

Unbelievably, this lemon garlic chicken and orzo skillet has become my go-to weeknight dinner—it’s the kind of meal that feels fancy but comes together in one pan while I’m still in my work-from-home leggings. I first stumbled upon this combo during a frantic pantry clean-out, and now it’s a staple that even my picky nephew devours without a single complaint. Honestly, the way the orzo soaks up all that lemony, garlicky goodness makes it impossible to resist going back for seconds.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the skillet base: 1 cup orzo, 3 cloves garlic (minced), 1 medium yellow onion (diced), 2 cups chicken broth
– For finishing: 1/4 cup fresh lemon juice, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 lb cubed chicken breasts to the skillet in a single layer, seasoning with 1 tsp salt and 1/2 tsp black pepper.
3. Cook the chicken for 5–7 minutes, turning pieces occasionally, until all sides are golden brown and internal temperature reaches 165°F.
4. Tip: Don’t overcrowd the skillet—work in batches if needed to ensure a proper sear instead of steaming.
5. Transfer cooked chicken to a clean plate using tongs, leaving any oil and drippings in the skillet.
6. Add diced onion to the skillet and sauté for 3–4 minutes, stirring frequently, until translucent and fragrant.
7. Stir in 3 cloves minced garlic and cook for 30 seconds until aromatic but not browned.
8. Pour 1 cup orzo into the skillet and toast for 1 minute, stirring constantly to coat it in the oil.
9. Tip: Toasting the orzo lightly enhances its nutty flavor and helps it stay separate during cooking.
10. Pour 2 cups chicken broth into the skillet, scraping the bottom with a wooden spoon to lift any browned bits.
11. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 10 minutes.
12. Tip: Keep the lid on tightly during simmering to trap steam and cook the orzo evenly without stirring.
13. Uncover the skillet and stir in the cooked chicken, 1/4 cup lemon juice, and 1/4 cup Parmesan cheese.
14. Cook for 2 more minutes uncovered, until the cheese melts and the sauce thickens slightly.
15. Remove the skillet from heat and sprinkle with 2 tbsp chopped parsley.

Fresh from the stove, this dish boasts tender chicken and creamy orzo with a bright, zesty kick from the lemon. I love serving it straight from the skillet with a simple arugula salad on the side—the peppery greens balance the richness perfectly. Sometimes, I’ll even top it with extra Parmesan and a squeeze of lemon right at the table for an extra burst of flavor.

Creamy Sun-Dried Tomato Chicken and Orzo

Kick your weeknight dinner game into high gear with this flavor-packed one-pan wonder. Sear juicy chicken thighs until golden, then simmer them in a luscious sun-dried tomato cream sauce with tender orzo. This dish delivers restaurant-quality vibes with minimal cleanup—your taste buds and dishwasher will thank you.

Ingredients

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the Sauce and Orzo:
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs in the hot skillet, presentation-side down.
5. Sear chicken for 5-6 minutes without moving until a golden-brown crust forms.
6. Flip chicken and cook for another 4-5 minutes until the second side is browned.
7. Transfer chicken to a clean plate, leaving drippings in the skillet.
8. Add diced onion to the skillet and sauté for 3 minutes until softened.
9. Stir in minced garlic and cook for 30 seconds until fragrant.
10. Add chopped sun-dried tomatoes and toast for 1 minute to intensify their flavor.
11. Pour in 1 cup orzo and stir constantly for 1 minute to lightly toast the pasta.
12. Add 2 cups chicken broth, scraping any browned bits from the bottom of the skillet.
13. Return chicken thighs to the skillet, nestling them into the orzo mixture.
14. Bring liquid to a boil, then reduce heat to maintain a gentle simmer.
15. Cover skillet and cook for 12 minutes until orzo is tender and chicken reaches 165°F internally.
16. Remove skillet from heat and stir in 1/2 cup heavy cream.
17. Sprinkle 1/2 cup grated Parmesan cheese over the dish.
18. Garnish with 2 tbsp fresh chopped basil just before serving.

Zesty sun-dried tomatoes cut through the rich cream sauce, while the orzo soaks up every drop of flavor for the ultimate comfort food experience. Serve it straight from the skillet with crusty bread for dipping, or top with extra fresh basil and a sprinkle of red pepper flakes for a spicy kick. The creamy texture clings perfectly to each forkful, making this dish feel indulgent yet completely approachable for any night of the week.

One-Pot Mediterranean Chicken and Orzo

Maybe it’s the way the golden hour light falls across my kitchen counter, but there’s something quietly comforting about watching ingredients transform together in a single vessel. Mediterranean chicken and orzo feels less like a recipe and more like a gentle meditation, where each element surrenders its distinct voice to create something harmonious and whole.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Garlic – 3 cloves
Orzo – 1 cup
Chicken broth – 2 cups
Lemon juice – 2 tbsp
Spinach – 2 cups
Feta cheese – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken thighs evenly with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until deeply golden brown.
5. Flip chicken and cook for another 4 minutes, then transfer to a clean plate.
6. Reduce heat to medium and add minced garlic, cooking for exactly 60 seconds until fragrant.
7. Add orzo to the pot and toast for 2 minutes, stirring constantly until lightly golden.
8. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom.
9. Return chicken thighs to the pot, nestling them into the liquid.
10. Bring to a gentle simmer, then cover and reduce heat to low.
11. Cook for 15 minutes without lifting the lid to allow proper steam buildup.
12. Remove lid and check that orzo has absorbed most liquid and chicken reaches 165°F internally.
13. Stir in spinach until just wilted, about 1-2 minutes.
14. Remove from heat and crumble feta cheese over the top.
15. Let rest for 5 minutes before serving to allow flavors to meld.

Nothing compares to the way the creamy orzo cradles the tender chicken, each bite carrying the bright acidity of lemon against the salty feta. Consider serving it in shallow bowls with crusty bread for dipping into the remaining sauce, or perhaps topped with fresh herbs for an extra layer of fragrance that makes an ordinary Wednesday feel like a Mediterranean escape.

Spinach and Feta Stuffed Chicken with Orzo

Delicately balancing earthy greens with briny cheese, this elegant stuffed chicken transforms humble ingredients into a sophisticated weeknight masterpiece. Perfectly golden chicken breasts cradle a vibrant spinach and feta filling, while the accompanying orzo cooks to al dente perfection in the same pan, absorbing all the flavorful pan juices.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 2 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 cup orzo
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and pat chicken breasts dry with paper towels to ensure proper browning.
2. Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Sauté minced garlic for 30 seconds until fragrant but not browned.
5. Add fresh spinach and cook for 2 minutes until just wilted, then transfer to a bowl.
6. Combine the wilted spinach with crumbled feta, dried oregano, salt, and black pepper.
7. Stuff each chicken breast pocket with the spinach-feta mixture, pressing gently to compact.
8. Season the outside of each stuffed chicken breast with additional salt and pepper.
9. Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat.
10. Sear chicken breasts for 3 minutes per side until golden brown, developing a flavorful crust.
11. Remove chicken from skillet and set aside temporarily.
12. Add orzo to the hot skillet and toast for 1 minute, stirring constantly to coat with pan drippings.
13. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
14. Return the seared chicken breasts to the skillet, nestling them into the orzo.
15. Transfer the skillet to the preheated oven and bake for 20 minutes until chicken reaches 165°F internally.
16. Remove skillet from oven and stir grated Parmesan and lemon juice into the orzo.
17. Let the dish rest for 5 minutes to allow juices to redistribute throughout the chicken.
18. Sprinkle with chopped fresh parsley before serving.

Unveiling tender, juicy chicken that yields to reveal a molten spinach and feta center, this dish offers contrasting textures between the crisp exterior and creamy filling. The lemony orzo provides a bright, citrus-kissed counterpoint to the rich cheese, while the Parmesan adds a subtle nuttiness that ties all elements together beautifully.

Spicy Cajun Chicken and Orzo Bake

Maybe it’s the way the golden orzo soaks up all the warmth, or how the spices linger just enough to make you pause—this dish feels like a quiet evening wrapped in comfort. Making it slowly, with care, brings out something deeply satisfying, a reminder that good food doesn’t need to rush.

Ingredients

– Chicken thighs – 1 lb
– Orzo – 1 cup
– Cajun seasoning – 2 tbsp
– Chicken broth – 2 cups
– Heavy cream – ½ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs dry with paper towels to help them brown evenly.
3. Rub the chicken thighs evenly with 1 tablespoon of Cajun seasoning and ½ teaspoon of salt.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the skillet and cook for 6–8 minutes until the skin is golden brown and crisp.
6. Flip the chicken and cook for another 4 minutes, then transfer to a plate.
7. Pour the orzo into the same skillet and toast for 2 minutes, stirring constantly, until lightly golden.
8. Add the remaining 1 tablespoon of Cajun seasoning and stir for 30 seconds to bloom the spices.
9. Pour in 2 cups of chicken broth and ½ cup of heavy cream, scraping the bottom of the skillet to lift any browned bits.
10. Bring the mixture to a gentle simmer, then nestle the chicken thighs back into the skillet.
11. Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
12. Bake for 25 minutes until the orzo is tender and has absorbed most of the liquid.
13. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the flavors to meld.
14. Fluff the orzo gently with a fork before serving.
Delicate curls of steam rise as you scoop into the bake, revealing orzo that’s creamy yet distinct, with a gentle heat from the Cajun spices that warms without overwhelming. For a bright contrast, scatter fresh parsley over the top or serve alongside a simple green salad to cut through the richness.

Herbed Chicken and Orzo Soup

Falling leaves outside my window always draw me back to this simple, comforting bowl. For years, this herbed chicken and orzo soup has been my quiet companion on crisp autumn afternoons, warming both hands and heart with its gentle steam and familiar fragrance. It’s the kind of recipe that feels less like cooking and more like coming home.

Ingredients

Chicken thighs – 1 lb
Olive oil – 2 tbsp
Yellow onion – 1 medium
Carrots – 2 medium
Celery stalks – 2
Garlic cloves – 3
Chicken broth – 6 cups
Dried thyme – 1 tsp
Dried oregano – ½ tsp
Orzo – ¾ cup
Salt – 1 tsp
Black pepper – ½ tsp
Fresh parsley – ¼ cup

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large pot over medium-high heat until it shimmers.
3. Place chicken thighs skin-side down in the hot oil and cook for 6 minutes without moving them.
4. Flip the chicken and cook for another 4 minutes until golden brown on both sides.
5. Remove chicken from the pot and set aside on a plate.
6. Add diced onion, carrots, and celery to the same pot and cook for 5 minutes until slightly softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
9. Add dried thyme and oregano to the broth.
10. Return the chicken thighs to the pot and bring the liquid to a gentle boil.
11. Reduce heat to low, cover the pot, and simmer for 25 minutes until chicken is fully cooked.
12. Remove chicken from the pot and shred it using two forks, discarding any bones or skin.
13. Return the shredded chicken to the simmering broth.
14. Stir in orzo and cook for 8 minutes until pasta is al dente.
15. Season with salt and pepper, then stir in chopped fresh parsley.
16. Remove the pot from heat and let it rest for 5 minutes before serving.

Gently ladled into wide bowls, the tender orzo pearls swim among shredded chicken in a golden broth that carries the earthy whisper of herbs. Each spoonful offers the satisfying contrast of silky broth against the slight chew of perfectly cooked pasta, while the fresh parsley brightens every bite. For a cozy twist, I sometimes float a thin slice of crusty bread topped with melted provolone on each serving, creating a makeshift savory float that slowly absorbs the fragrant liquid.

Pesto Chicken and Orzo Salad

Cradling a warm bowl of this pesto chicken and orzo salad feels like finding a quiet moment in a busy week. The vibrant green pesto coats each grain of orzo while tender chicken pieces nestle between them. It’s the kind of meal that asks for nothing more than your attention and a comfortable chair.

Ingredients

Chicken breast – 1 lb
Orzo – 1 cup
Basil pesto – ½ cup
Cherry tomatoes – 1 cup
Lemon juice – 2 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Place the chicken breast on a baking sheet and drizzle with olive oil.
3. Season the chicken evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
4. Bake the chicken for 25 minutes until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before slicing to keep the juices inside.
6. Bring 4 cups of water to a rolling boil in a medium pot.
7. Add the orzo and remaining ½ teaspoon of salt to the boiling water.
8. Cook the orzo for 8 minutes until al dente, stirring occasionally to prevent sticking.
9. Drain the orzo thoroughly in a colander.
10. Halve the cherry tomatoes while the orzo drains.
11. Combine the warm orzo, sliced chicken, and halved tomatoes in a large bowl.
12. Stir in the basil pesto until everything is evenly coated.
13. Add the lemon juice and remaining ¼ teaspoon of black pepper.
14. Gently fold the mixture one more time to incorporate all ingredients.
15. Taste and adjust seasoning if needed before serving.

Dappled with juicy tomato halves and flecks of green, this salad offers a delightful contrast between the cool, creamy orzo and the warm, savory chicken. The bright lemon cuts through the richness of the pesto, making each bite feel both comforting and refreshing. Try serving it alongside grilled vegetables or spooned into lettuce cups for a lighter presentation.

Cheesy Broccoli Chicken and Orzo Casserole

Now, as the afternoon light slants across my kitchen counter, I find myself drawn to this simple, comforting dish that feels like a warm embrace after a long day. There’s something quietly nourishing about preparing a meal that requires little fuss but yields such satisfying results.

Ingredients

• Chicken breasts – 1 lb
• Orzo – 1 cup
• Broccoli florets – 2 cups
• Shredded cheddar cheese – 1 ½ cups
• Chicken broth – 2 cups
• Heavy cream – ½ cup
• Garlic powder – 1 tsp
• Salt – ¾ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Cut the chicken breasts into 1-inch cubes, ensuring uniform pieces for even cooking.
3. Spread the raw orzo evenly across the bottom of your prepared baking dish.
4. Arrange the chicken cubes and broccoli florets over the orzo in a single layer.
5. Sprinkle the garlic powder, salt, and black pepper evenly over the entire dish.
6. Pour the chicken broth and heavy cream slowly over the ingredients, making sure the liquid distributes evenly.
7. Cover the baking dish tightly with aluminum foil and bake for 25 minutes at 375°F.
8. Remove the dish from the oven and carefully lift one corner of the foil to check if the orzo has absorbed most of the liquid and the chicken reaches 165°F internally.
9. Evenly sprinkle the shredded cheddar cheese over the entire surface of the casserole.
10. Return the uncovered dish to the oven and bake for an additional 10 minutes at 375°F, or until the cheese is completely melted and bubbly.
11. Remove from the oven and let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

Velvety cheese blankets the tender chicken and broccoli, while the orzo absorbs all the creamy goodness, creating a texture that’s both comforting and substantial. This casserole pairs beautifully with a simple green salad dressed in lemon vinaigrette, or you might enjoy it scooped into small bowls for a cozy, self-contained meal that requires nothing more than a spoon.

Greek-Style Chicken and Orzo with Olives

Wandering through the kitchen this afternoon, I found myself craving something that felt both comforting and bright, a meal that could bridge the gap between summer’s lingering warmth and autumn’s gentle approach. This one-pan dish, with its tender chicken and citrus-kissed orzo, has become my quiet refuge on such reflective days. It’s the kind of recipe that simmers patiently, filling the house with the aroma of garlic and herbs, inviting you to slow down and savor each step.

Ingredients

Chicken thighs – 1.5 lbs
Olive oil – 2 tbsp
Garlic – 3 cloves, minced
Chicken broth – 3 cups
Orzo – 1 cup
Kalamata olives – ½ cup, pitted
Lemon juice – 2 tbsp
Dried oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a crisp sear.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
3. Season the chicken thighs evenly on both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
4. Place the chicken thighs skin-side down in the hot skillet and sear for 6–8 minutes until the skin is golden brown and releases easily from the pan.
5. Flip the chicken and cook for another 3 minutes, then transfer to a plate.
6. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
7. Pour in 3 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
8. Stir in 1 cup of orzo, ½ cup of pitted Kalamata olives, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano.
9. Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.
10. Bring the liquid to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 18–20 minutes until the orzo is tender and has absorbed most of the liquid.
11. Check that the chicken thighs reach an internal temperature of 165°F using an instant-read thermometer inserted into the thickest part.
12. Let the dish rest off the heat for 5 minutes before serving to allow the orzo to fully absorb any remaining liquid. On quiet evenings, I love how the orzo cradles the briny olives and juicy chicken, each forkful bursting with bright lemon and earthy oregano. Sometimes I’ll scatter fresh parsley over the top or serve it with a simple arugula salad to contrast the richness, letting the flavors unfold like pages in a well-loved book.

Garlic Butter Chicken and Orzo with Mushrooms

Holding the wooden spoon, I remember how this dish came to be—a quiet evening when the rain tapped against the window and the kitchen smelled of garlic and earth. It’s the kind of meal that simmers slowly, filling the room with warmth and comfort, one gentle bubble at a time. Sometimes, the simplest ingredients, stirred together with patience, create something that feels like a soft exhale at the end of a long day.

Ingredients

Chicken thighs – 1 lb
Orzo – 1 cup
Mushrooms – 8 oz
Garlic – 4 cloves
Butter – 3 tbsp
Chicken broth – 2 cups
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs dry with paper towels to help them brown evenly.
2. Season both sides of the chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat a large skillet over medium-high heat and add 1 tablespoon butter.
4. Place the chicken thighs skin-side down and cook for 6 minutes without moving them to develop a golden crust.
5. Flip the chicken and cook for another 4 minutes until lightly browned, then transfer to a plate.
6. Reduce the heat to medium and add the remaining 2 tablespoons butter to the same skillet.
7. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
8. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant but not browned.
9. Pour in the orzo and toast it for 2 minutes, stirring constantly, to enhance its nutty flavor.
10. Slowly pour in the chicken broth, scraping the bottom of the skillet to lift any browned bits for extra depth.
11. Return the chicken thighs to the skillet, nestling them into the orzo mixture.
12. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes.
13. Uncover and check that the orzo is tender and has absorbed most of the liquid, adjusting with a splash more broth if needed.
14. Let the dish rest off the heat for 3 minutes to allow the flavors to meld.
15. Stir gently to fluff the orzo and distribute the mushrooms evenly.
Buttery orzo clings to the tender chicken, each bite rich with garlic and earthy mushrooms. Serve it straight from the skillet, perhaps with a sprinkle of fresh parsley or a squeeze of lemon to brighten the deep, savory notes.

Tomato Basil Chicken and Orzo Stew

Now, as the afternoon light fades outside my window, I find myself thinking about how some dishes feel like a warm embrace after a long day, how the simplest ingredients can transform into something deeply comforting when given time and gentle attention. This tomato basil chicken and orzo stew is exactly that kind of meal—unhurried, nourishing, and quietly satisfying.

Ingredients

Chicken thighs – 1 lb
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Crushed tomatoes – 1 (28 oz) can
Chicken broth – 4 cups
Orzo – 1 cup
Fresh basil – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Pat the chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Place chicken thighs skin-side down in the hot oil and cook undisturbed for 6-8 minutes until golden brown and crispy.
5. Flip the chicken thighs and cook for another 4-5 minutes until browned on the second side.
6. Transfer the chicken to a clean plate, leaving the rendered fat in the pot.
7. Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant but not browned.
9. Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.
10. Return the chicken thighs to the pot along with any accumulated juices.
11. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes.
12. Remove the chicken thighs from the pot and shred the meat using two forks, discarding bones and skin.
13. Return the shredded chicken to the pot and stir to combine.
14. Add the orzo to the stew and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is al dente.
15. Stir in the chopped fresh basil, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper.
16. Remove from heat and let the stew rest for 5 minutes before serving.

Each spoonful brings the tender shreds of chicken together with the plump orzo in a rich tomato broth that’s brightened by fresh basil. The stew thickens beautifully as it rests, becoming almost creamy while maintaining distinct textures. Enjoy it with crusty bread for dipping, or top with grated Parmesan for an extra layer of savory depth.

Bacon-Wrapped Chicken with Creamy Orzo

Often, the simplest meals become the ones we return to again and again, wrapping comfort around us like a warm blanket on a quiet evening. This bacon-wrapped chicken with creamy orzo is one of those dishes—uncomplicated yet deeply satisfying, perfect for when you need something nourishing without much fuss. It’s the kind of meal that fills the kitchen with comforting aromas and leaves you feeling content.

Ingredients

– Chicken breasts – 2
– Bacon – 6 slices
– Orzo – 1 cup
– Heavy cream – ½ cup
– Grated Parmesan cheese – ¼ cup
– Chicken broth – 2 cups
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help the bacon adhere better.
3. Season both sides of the chicken breasts evenly with salt, black pepper, and garlic powder.
4. Wrap each chicken breast snugly with 3 slices of bacon, overlapping them slightly to cover the surface.
5. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat until it shimmers.
6. Place the bacon-wrapped chicken in the skillet, seam-side down, and sear for 3 minutes until the bacon is lightly browned and crisping at the edges.
7. Flip the chicken and sear the other side for another 3 minutes.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
9. While the chicken bakes, rinse the orzo under cold water to remove excess starch, which prevents clumping in the sauce.
10. In a medium saucepan, bring 2 cups of chicken broth to a boil over high heat.
11. Stir in the rinsed orzo, reduce the heat to low, cover, and simmer for 9 minutes until the orzo is tender and has absorbed most of the broth.
12. Remove the saucepan from heat and stir in ½ cup of heavy cream and ¼ cup of grated Parmesan cheese until the sauce is smooth and creamy.
13. Let the orzo rest for 2 minutes off heat to thicken slightly before serving.
14. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board to redistribute the juices.
15. Slice the chicken and serve it over the creamy orzo.
You’ll notice how the bacon renders its smoky fat into the chicken, keeping it incredibly moist, while the orzo’s creaminess contrasts with the crisp bacon exterior. Try serving it alongside roasted asparagus or a simple arugula salad to balance the richness, or garnish with fresh parsley for a pop of color and freshness.

Lemon Dill Chicken and Orzo Bake

Zestful moments in the kitchen often arrive quietly, like the gentle perfume of lemon and dill that fills the air when this simple bake comes together. There’s something deeply comforting about tucking chicken and orzo into the oven, knowing they’ll emerge tender and fragrant. It’s a dish that asks for little but gives so much warmth in return.

Ingredients

Chicken breasts – 1 lb
Orzo – 1 cup
Chicken broth – 2 cups
Lemon juice – 2 tbsp
Fresh dill – 2 tbsp
Olive oil – 1 tbsp
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to help them brown evenly.
3. Season both sides of the chicken with ½ teaspoon of salt and ¼ teaspoon of black pepper.
4. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers.
5. Sear the chicken for 3–4 minutes per side until golden brown, then transfer to a plate.
6. Mince the garlic and add it to the same skillet, stirring for 30 seconds until fragrant.
7. Pour in the orzo and toast for 1 minute, stirring constantly to coat each grain with oil.
8. Add the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Bring the liquid to a simmer, then turn off the heat.
10. Nestle the seared chicken breasts back into the skillet, submerging them partially in the liquid.
11. Chop the fresh dill finely and sprinkle it evenly over the chicken and orzo.
12. Cover the skillet tightly with a lid or foil and bake for 25 minutes.
13. Remove the cover and bake for another 5–10 minutes until the orzo is tender and has absorbed most of the liquid.
14. Let the dish rest for 5 minutes before serving to allow the orzo to finish absorbing any remaining broth.
15. Fluff the orzo gently with a fork before dividing into bowls. My favorite way to serve this is with a simple arugula salad on the side—the peppery greens contrast beautifully with the creamy orzo and tender chicken. Each bite carries the bright, herby notes of lemon and dill, while the orzo remains perfectly al dente, having soaked up all the savory broth.

Roasted Red Pepper Chicken and Orzo

Now, as the afternoon light fades, I find myself thinking about how some meals feel like a quiet conversation with yourself. This one came together on a day when the kitchen felt especially still, the simple act of roasting peppers and simmering orzo creating a gentle rhythm. It’s the kind of dish that doesn’t demand attention but quietly earns it, with each ingredient playing its part in a soft, cohesive whole.

Ingredients

Chicken thighs – 1 lb
Red bell peppers – 2 large
Orzo – 1 cup
Chicken broth – 2 cups
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Cut the red bell peppers into 1-inch strips, removing seeds and stems.
3. Toss pepper strips with 1 tbsp olive oil and ½ tsp salt on a baking sheet.
4. Roast peppers for 20 minutes until edges are charred and skins are blistered.
5. While peppers roast, pat chicken thighs dry with paper towels.
6. Season chicken evenly with remaining ½ tsp salt and ½ tsp black pepper.
7. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
8. Sear chicken skin-side down for 6 minutes until golden brown and crispy.
9. Flip chicken and cook for 2 more minutes.
10. Remove chicken from skillet and set aside on a plate.
11. Mince garlic cloves and add to the same skillet.
12. Sauté garlic for 1 minute until fragrant but not browned.
13. Add orzo to the skillet and toast for 2 minutes, stirring constantly.
14. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
15. Return chicken thighs to the skillet, nestling them into the orzo mixture.
16. Transfer skillet to the oven and bake uncovered for 18 minutes.
17. Remove skillet from oven and let rest for 5 minutes before serving.
18. Stir roasted red peppers into the orzo just before serving.

Maybe it’s the way the orzo absorbs both the rich chicken broth and the sweet, smoky pepper essence, creating a creamy texture without any dairy. The chicken stays remarkably juicy against the tender grains, making each bite feel complete and comforting. I sometimes serve it with a simple arugula salad on the side, the peppery greens cutting through the dish’s warmth in the most satisfying way.

Slow Cooker Chicken and Orzo with Artichokes

Yesterday’s rain left the world quiet and soft, and in that stillness, I found myself reaching for the slow cooker, wanting something warm and gentle to fill the house. This dish came together with little effort, the kind of meal that simmers while you go about your day, waiting patiently to comfort you when you return. It’s a simple blend of chicken, orzo, and artichokes that feels like a quiet embrace after a long afternoon.

Ingredients

Chicken thighs – 1.5 lbs
Orzo – 1 cup
Artichoke hearts – 1 (14 oz) can
Chicken broth – 2 cups
Garlic – 2 cloves
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place 1.5 lbs of chicken thighs in the slow cooker.2. Mince 2 cloves of garlic and sprinkle over the chicken.3. Drain 1 can of artichoke hearts and add them to the slow cooker.4. Pour 2 cups of chicken broth over the ingredients.5. Add 1 tsp of salt and ½ tsp of black pepper.6. Cover and cook on low for 6 hours.7. After 6 hours, shred the chicken in the slow cooker using two forks.8. Stir in 1 cup of orzo.9. Cover and cook on high for 20 minutes, or until the orzo is tender.10. Drizzle 1 tbsp of olive oil over the finished dish and stir gently. The orzo absorbs the broth beautifully, creating a creamy, risotto-like texture without constant stirring. Shredding the chicken directly in the cooker helps it soak up all the flavors, and adding the orzo at the end keeps it from becoming mushy. The artichokes offer little bursts of tangy brightness against the rich, savory broth. I love serving this in shallow bowls with a sprinkle of fresh parsley, letting the steam warm my face as I take the first bite.

Chicken and Orzo Stuffed Peppers

Gently, as autumn light filters through the kitchen window, I find myself returning to this recipe—a quiet ritual of stuffing peppers with tender chicken and orzo, each step a meditation on comfort and simplicity. There’s something grounding in the way these ingredients come together, filling the air with warmth and the promise of a nourishing meal.

Ingredients

– Bell peppers – 4
– Olive oil – 2 tbsp
– Chicken breast – 1 lb, diced
– Orzo – 1 cup
– Chicken broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Garlic powder – 1 tsp

Instructions

1. Preheat the oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat for 1 minute.
4. Add the diced chicken breast to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.
5. Stir in the orzo and toast it in the skillet for 2 minutes, until lightly golden—this enhances its nutty flavor.
6. Pour in the chicken broth, salt, black pepper, and garlic powder, then bring the mixture to a boil.
7. Reduce the heat to low, cover the skillet, and simmer for 10 minutes, until the orzo has absorbed most of the liquid and is al dente.
8. Spoon the chicken and orzo mixture evenly into the hollowed bell peppers, packing it gently to prevent air pockets.
9. Drizzle the remaining 1 tablespoon of olive oil over the stuffed peppers.
10. Place the peppers upright in a baking dish and bake for 25–30 minutes, until the pepper skins are tender and slightly blistered.
11. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Here, the peppers soften into silky vessels, their sweetness balancing the savory, herb-kissed orzo and juicy chicken. Serve them alongside a crisp green salad or topped with a sprinkle of fresh parsley for a vibrant touch.

Curry Coconut Chicken and Orzo

Gently, as the afternoon light fades, I find myself drawn to the kitchen, to the quiet rhythm of preparing something warm and comforting. There’s a certain peace in the simmer of curry and coconut, a gentle reminder of meals that feel like a soft embrace. This curry coconut chicken and orzo is one of those dishes—simple, nourishing, and deeply soothing.

Ingredients

Chicken thighs – 1 lb
Orzo – 1 cup
Coconut milk – 1 (13.5 oz) can
Curry powder – 2 tbsp
Chicken broth – 2 cups
Olive oil – 1 tbsp
Salt – 1 tsp

Instructions

1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
3. Place the chicken thighs skin-side down in the skillet and cook for 6 minutes without moving them.
4. Flip the chicken and cook for another 4 minutes until golden brown, then transfer to a plate.
5. Pour off all but 1 tbsp of fat from the skillet to prevent the sauce from becoming greasy.
6. Add 1 cup orzo to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
7. Stir in 2 tbsp curry powder and cook for 30 seconds to bloom the spices.
8. Pour in 2 cups chicken broth and 1 can coconut milk, scraping up any browned bits from the bottom.
9. Add 1 tsp salt and bring the mixture to a gentle boil.
10. Return the chicken thighs to the skillet, nestling them into the orzo.
11. Reduce heat to low, cover, and simmer for 18 minutes until the orzo is tender and has absorbed most of the liquid.
12. Remove from heat and let rest for 5 minutes to allow the flavors to meld. A final sprinkle of fresh cilantro would brighten the dish beautifully, though it’s optional. Always rest the dish off the heat before serving to let the orzo fully absorb the remaining liquid.
13. Fluff the orzo gently with a fork before serving. After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Smoky Paprika Chicken and Orzo Skillet

Holding this warm bowl between my hands, I remember how simple meals often become the ones we return to again and again, the kind that fills the kitchen with a comforting aroma and requires just one pan from start to finish.

Ingredients

• Boneless, skinless chicken thighs – 1 lb
• Smoked paprika – 2 tsp
• Olive oil – 2 tbsp
• Yellow onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Orzo – 1 cup
• Chicken broth – 2 cups
• Heavy cream – ¼ cup
• Frozen peas – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure a golden sear.
2. Season both sides of the chicken evenly with salt, black pepper, and smoked paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
4. Place chicken thighs in the hot skillet and sear for 5-6 minutes without moving them to develop a crust.
5. Flip the chicken and cook for another 4-5 minutes until browned, then transfer to a plate.
6. Add diced onion to the same skillet and cook for 4 minutes, stirring occasionally, until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant to prevent burning.
8. Pour in the orzo and toast for 2 minutes, stirring constantly, until lightly golden.
9. Add chicken broth, scraping the bottom of the skillet to lift any browned bits for extra flavor.
10. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.
11. Return the seared chicken thighs to the skillet, nestling them into the orzo.
12. Cover the skillet and simmer for 15 minutes until the orzo is tender and has absorbed most liquid.
13. Stir in heavy cream and frozen peas, cooking uncovered for 2 more minutes until peas are warm.
14. Remove from heat and let rest for 3 minutes to allow the sauce to thicken slightly.
15. Sprinkle with fresh parsley before serving. Maybe it’s the creamy orzo clinging to tender chicken or the smoky warmth that makes this feel like a quiet celebration. I love scooping it directly from the skillet at the table, watching the steam rise into the evening light.

Chicken and Orzo with Spinach and Parmesan

Remembering how the golden hour light used to fall across my grandmother’s kitchen table, I find myself drawn to dishes that feel like a quiet embrace, something simple yet deeply comforting to stir together on an ordinary evening.

Ingredients

• Olive oil – 2 tbsp
• Chicken thighs – 1 lb
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic – 3 cloves, minced
• Orzo – 1 cup
• Chicken broth – 2 cups
• Spinach – 4 cups
• Parmesan – ½ cup, grated

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers.
2. Season chicken thighs evenly with salt and black pepper on both sides.
3. Place chicken skin-side down in the skillet and cook for 6–8 minutes until the skin is golden brown and crisp.
4. Flip the chicken and cook for another 6 minutes until cooked through, then transfer to a plate.
5. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
6. Tip: Toasting the orzo first enhances its nutty flavor—stir in the orzo and cook for 2 minutes until lightly golden.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
9. Tip: Stir halfway through to prevent sticking and ensure even cooking.
10. Uncover and stir in spinach until it wilts, about 2 minutes.
11. Remove the skillet from heat and stir in grated Parmesan until melted and creamy.
12. Tip: Let the dish rest for 3 minutes off the heat to allow the orzo to absorb any remaining liquid.
13. Return the cooked chicken to the skillet, nestling it into the orzo mixture.

Knowing how the tender orzo clings to each bite of chicken, with spinach lending a gentle earthiness, I sometimes serve it straight from the skillet, sprinkled with extra Parmesan and a crack of black pepper for those who linger at the table a little longer.

Caramelized Onion Chicken and Orzo Risotto

Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet comfort of stirring a pot, the kind of meal that asks for patience and rewards it with deep, savory warmth. This caramelized onion chicken and orzo risotto is one of those dishes that unfolds slowly, filling the room with an aroma that feels like a gentle embrace after a long day. It’s a humble, one-pot wonder that turns simple ingredients into something richly satisfying, without any fuss.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 large, thinly sliced
– Chicken thighs – 1 lb, boneless and skinless, cut into 1-inch pieces
– Orzo – 1 cup
– Chicken broth – 3 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
– Parmesan cheese – ½ cup, grated

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-low heat for 2 minutes until shimmering.
2. Add the sliced onion and cook for 25–30 minutes, stirring every 5 minutes, until deeply golden brown and sweet—this slow caramelization builds the dish’s foundation, so don’t rush it.
3. Push the onions to the side of the skillet and add the remaining 1 tbsp olive oil.
4. Add the chicken pieces in a single layer and season with ½ tsp salt and ¼ tsp black pepper.
5. Cook the chicken for 6–8 minutes, turning once, until golden brown and cooked through with an internal temperature of 165°F.
6. Remove the chicken and onions from the skillet and set aside on a plate.
7. Add the orzo to the same skillet and toast for 2 minutes, stirring constantly, until lightly golden—toasting the orzo first enhances its nutty flavor and helps it absorb broth evenly.
8. Pour in 1 cup of chicken broth and stir continuously until mostly absorbed, about 4 minutes.
9. Repeat with the remaining 2 cups broth, adding ½ cup at a time and stirring until each addition is absorbed before adding the next, for about 15–18 minutes total.
10. Stir in the cooked chicken, onions, thyme, remaining ½ tsp salt, and ¼ tsp black pepper.
11. Remove the skillet from heat and stir in the Parmesan cheese until melted and creamy.
12. Let the risotto rest for 3 minutes off the heat to thicken slightly before serving—this resting time allows the orzo to settle into a perfect, velvety texture.
What emerges is a dish where the orzo cradles the tender chicken in a creamy, Parmesan-kissed embrace, each bite layered with the sweet depth of those patiently caramelized onions. Try spooning it into shallow bowls with a sprinkle of extra thyme, or alongside a crisp green salad to contrast its comforting richness—it’s a meal that feels both nourishing and deeply personal, like a story told in every spoonful.

Summary

Absolutely delightful! These 20 creamy chicken and orzo recipes offer endless comfort food inspiration for busy weeknights or cozy weekends. We hope you find a new family favorite—give one a try and let us know which one you loved most in the comments! Don’t forget to share this delicious roundup with fellow food lovers on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.