Description
This creamy tomato orzo with chicken is a comforting, hearty dish that’s perfect for a quick weeknight dinner. Tender diced chicken is sautéed and combined with orzo pasta simmered in a flavorful mixture of chicken broth, tomato sauce, and cream, creating a luscious and satisfying meal ready in just 25 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Liquids and Dairy
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup tomato sauce
Pantry Items and Seasonings
- 2 tablespoons olive oil
- 1 1/2 cups orzo pasta
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Sauté onion and garlic: In the same skillet, add the chopped onion and minced garlic. Cook until fragrant and softened, about 3 minutes, stirring occasionally to prevent burning.
- Add liquids and orzo: Pour in the chicken broth, heavy cream, and tomato sauce. Add the orzo pasta, dried basil, and crushed red pepper flakes if using. Stir well to combine all ingredients and bring the mixture to a simmer.
- Cook the orzo: Cover the skillet and let it cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, creating a creamy texture.
- Combine chicken with orzo: Return the cooked chicken to the skillet. Stir to incorporate the chicken evenly throughout the creamy orzo mixture. Season with salt and pepper to taste.
- Serve: Serve the creamy tomato orzo hot. Optionally, garnish with fresh basil or grated Parmesan cheese to enhance the flavor.
Notes
- You can substitute heavy cream with half-and-half or a dairy-free alternative for a lighter or vegan option.
- Adjust the crushed red pepper flakes to control the spice level or omit for a milder dish.
- Cook the orzo uncovered for a couple of minutes at the end if you prefer a thicker consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of broth or cream to loosen.
