Recipe

Spiced Chicken Orzo (Velvety and Rich)

Golden chicken, cozy orzo, and a creamy spiced sauce that tastes like you cooked all day. One pan, big flavor, weeknight-friendly.

By Matt Campbell

•

4.8

A skillet of creamy spiced chicken orzo with golden seared chicken thighs, toasted orzo, and fresh parsley on top

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If you have ever wanted a dinner that feels a little fancy but behaves like a weeknight recipe, this spiced chicken orzo is it. We are talking crisp-edged, golden chicken nestled into a pan of glossy orzo that soaks up every drop of a warm, smoky spice blend. The sauce turns velvety from a smart combo of aromatics, a little cream, and Parmesan, so you get richness without a heavy, sleepy finish.

This is the kind of dish I make when I want comfort and flavor. It is cozy carbs, bright finishing hits of lemon, and the “wait, what is in this?” level of seasoning that makes you go back for another bite. No perfection required. Just taste as you go and let the pan do the work.

A wooden spoon stirring creamy orzo in a skillet with browned bits and herbs

Why It Works

One-pan energy: A simple one-pan method. Chicken sears first, then the orzo cooks right in the same pan so you keep all those browned bits for flavor.
Velvety sauce without drama: Toasted orzo releases starch as it simmers, which naturally thickens the sauce. Cream and Parmesan take it over the top.
Big flavor from accessible spices: Smoked paprika, cumin, and a pinch of cinnamon bring warmth and depth without making it taste sweet.
Balanced finish: Lemon and fresh herbs cut through the richness so every bite stays lively.

Pairs Well With

Storage Tips

How to Store and Reheat

This dish reheats like a champ, but orzo loves to drink up sauce as it sits. Plan for a splash of liquid when warming it back up.

Refrigerator

Store in an airtight container for up to 3 to 4 days.
For best texture, keep chicken and orzo together so the chicken stays moist.

Freezer

You can freeze it, but the sauce may loosen or turn slightly grainy due to the dairy.
Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge.

Reheating

Stovetop (best): Add leftovers to a pan with a splash of chicken broth or water. Warm on medium-low, stirring until creamy again.
Microwave: Add a splash of broth, cover loosely, and heat in 45-second bursts, stirring between rounds.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Pound breasts to an even thickness so they cook evenly. Sear until golden, then cook to 165°F (or pull at 160°F and let carryover heat finish the job while it rests). Breasts dry out faster than thighs, so keep a close eye on the thermometer. If you want the most forgiving, juicy result, thighs are the move.

Is orzo pasta or rice?

Orzo is pasta shaped like rice. It cooks like pasta, but in this recipe it simmers like risotto, soaking up broth and building a creamy texture.

What makes the sauce velvety?

Three things: toasted orzo (more flavor), simmering in broth (starch thickens the liquid), and finishing with cream plus Parmesan for richness.

Can I make it dairy-free?

You can. Swap the butter for olive oil, use full-fat coconut milk or an unsweetened dairy-free cream, and skip the Parmesan. Add extra lemon at the end to keep it bright.

How do I keep the orzo from sticking?

Stir more frequently as it simmers, especially toward the end when the liquid is lower. Also keep the heat at a gentle simmer, not a hard boil.

Can I add vegetables?

Absolutely. Stir in baby spinach at the end, or add diced zucchini or bell pepper after the onion. Frozen peas are great too, just toss them in during the last 2 minutes. Roasted red peppers can go in right at the end with the cream and Parmesan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch deep skillet or sauté pan with lid
Tongs
Wooden spoon or silicone spatula
Microplane or fine grater (for garlic and Parmesan)
Measuring cups and spoons

I started making versions of this when I wanted “restaurant-cozy” without turning my kitchen into a sink full of regrets. Orzo is my little cheat code. It cooks fast, it gets creamy, and it forgives you if you are juggling life and dinner at the same time. The spice blend happened on one of those nights where I opened the cabinet and thought, I wonder if smoked paprika and cumin could make this feel like something you would order and then immediately try to recreate. It could. It does. And now it is in the regular rotation for good.

Spiced Chicken Orzo (Velvety and Rich)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

Chicken: 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 1/4 teaspoons kosher salt, divided (plus more to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil, divided
Spices: 2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon (optional but excellent)
Pinch of crushed red pepper flakes (optional)
Aromatics: 1 small yellow onion, finely chopped
3 to 4 garlic cloves, minced
2 tablespoons tomato paste
Orzo and liquid: 1 1/2 cups dry orzo
3 1/2 cups low-sodium chicken broth, plus more as needed
Rich finish: 2 tablespoons unsalted butter
1/2 cup heavy cream (or half-and-half)
1/2 cup finely grated Parmesan cheese
To finish: 1 to 2 teaspoons lemon zest
2 tablespoons lemon juice (about 1/2 lemon)
2 tablespoons chopped fresh parsley (or dill)

Optional add-ins: 2 cups baby spinach, 1 cup frozen peas, or 1 cup chopped roasted red peppers.

Instructions

Season the chicken. Pat chicken dry. Season with 1 teaspoon salt and the pepper.
Sear for crisp edges. Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add chicken in a single layer and sear until deeply golden, about 3 to 4 minutes per side. Transfer to a plate. It does not need to be cooked through yet.
Build the base. Reduce heat to medium. Add remaining 1 tablespoon olive oil if the pan looks dry. Add onion and cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds.
Toast the tomato paste and spices. Stir in tomato paste and cook 1 minute, scraping up browned bits. Add smoked paprika, cumin, oregano, cinnamon (if using), and red pepper flakes. Stir for 20 to 30 seconds until fragrant.
Toast the orzo. Add orzo and stir to coat. Cook 1 to 2 minutes, stirring often, until the pasta smells nutty and looks slightly translucent at the edges.
Simmer. Pour in chicken broth and add the remaining 1/4 teaspoon salt. Bring to a gentle simmer, stirring to prevent sticking.
Return chicken and cook through. Nestle chicken back into the skillet, along with any juices. Simmer uncovered on medium-low, stirring the orzo often (especially toward the end), until the orzo is tender and the chicken is cooked through, about 10 to 14 minutes. If the pan looks dry before the orzo is done, splash in a bit more broth. Chicken is safe at 165°F. Thighs are often most tender around 175°F to 185°F.
Make it velvety. Turn heat to low. Stir in butter, cream, and Parmesan until glossy and creamy. If it gets too thick, splash in a bit more broth. Taste after adding Parmesan (it brings salt) and adjust as needed.
Finish bright. Turn off heat. Stir in lemon zest, lemon juice, and parsley. Taste and adjust salt, pepper, and lemon.
Serve. Spoon orzo into bowls and top with chicken. Add extra Parmesan and a drizzle of olive oil if you are feeling generous.

A bowl of creamy spiced chicken orzo topped with parsley and parmesan on a wooden table

Nutrition information is estimated.

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