Description

This Creamy Tomato Orzo with Chicken is a quick and cozy dinner idea packed with tender chicken, velvety tomato sauce, and perfectly cooked orzo. It’s rich, flavorful, and ready in just 30 minutes—a one-pan meal your whole family will love!

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts (cut into bite-size pieces)

Salt and pepper, to taste

3 cloves garlic, minced

1 small onion, finely chopped

1 cup orzo pasta

1 1/2 cups chicken broth

1 cup canned crushed tomatoes

1/2 cup heavy cream (or half-and-half)

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (optional)

1 tablespoon fresh basil, chopped (for garnish)

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Instructions

1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat.

2. Add chicken pieces and cook for 6–7 minutes until golden and cooked through. Remove and set aside.

3. In the same skillet, add a drizzle of olive oil, then sauté onion until soft. Add garlic and cook for 30 seconds.

4. Stir in the orzo and toast lightly for 1 minute.

5. Pour in chicken broth and crushed tomatoes. Stir well and bring to a gentle simmer.

6. Cook uncovered for 10–12 minutes, stirring often, until orzo is tender and liquid is mostly absorbed.

7. Reduce heat to low, stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes.

8. Return chicken to the skillet, toss to coat, and simmer for 2–3 minutes until creamy.

9. Garnish with fresh basil and extra Parmesan before serving.

Notes

You can substitute the chicken with shrimp, sausage, or tofu.

For a lighter option, use evaporated milk instead of heavy cream.

Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth or cream.

This dish pairs beautifully with a simple green salad or garlic bread.