Chicken and Orzo

This cozy chicken and orzo is Southern comfort food at its finest. Tender chicken and creamy, savory orzo come together in one skillet for an easy, hearty supper the whole family will love. Simple ingredients, big flavor, and hardly any fuss, just the kind of good, home-cooked meal you’ll want to make again and again

Course Main Course

Cuisine American, Southern

Keyword chicken-and-orzo, chicken-orzo-pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 408kcal

Ingredients

2 Tbsp salted butter or unsalted butter
2 Tbsp extra virgin olive oil
1 large shallot, finely diced (or 1/3 cup red onion)
2 large garlic cloves minced
2 cups dry orzo pasta
4 cups chicken broth plus additional as needed to thin sauce
1 5.3 oz garlic and herb Boursin cheese
1/2 cup finely grated Parmesan cheese plus additional for serving
2 Tbsp fresh lemon juice
1-2 Tbsp fresh lemon zest
3 cups shredded rotisserie chicken
1 5 oz package baby spinach leaves
1 1/2 tsp garlic salt adjust amount to taste
1 tsp black pepper
1/2-1 tsp crushed red pepper flakes optional
1/2 cup heavy cream
2 Tbsp chopped fresh parsley for garnishing

Instructions

Heat the butter and olive oil in a large skillet or sauté pan over medium-high heat. Add the shallot (or onion) and cook until softened, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds.
To the pan add the orzo. Cook stirring frequently, for 1 to 2 minutes until lightly toasted.
Pour in the chicken broth and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 8 to 10 minutes.
Reduce the heat to low. Stir in the Boursin cheese and Parmesan cheese until smooth and creamy.
Add the shredded chicken and stir until heated through. Fold in the spinach and cook just until wilted. Stir in lemon juice, lemon zest, garlic salt, black pepper and crushed red pepper flakes, if using. (Taste and add additional lemon juice, salt, and pepper to your taste, as needed.)
Stir in the heavy cream, mix well. If the orzo becomes too thick, add a splash of chicken broth to loosen the sauce.
Garnish with fresh herbs and additional Parmesan, then scoop and serve.

Notes

Protein - You can use any cooked chicken for this dish. Roast chicken, poached chicken, grilled chicken or rotisserie chicken. You could also use leftover Thanksgiving turkey for a round two meal.
Fresh Chicken - Fresh boneless chicken breasts or boneless skinless chicken thighs can be used in this dish. When beginning this dish with uncooked chicken, season the chicken pieces on all sides with salt and black pepper plus a little dry Italian seasoning and brown in a skillet on both sides until the juices run clear. Remove from the pan and cube adding it back to the pan per the instructions in the recipe.
Onion - You can replace the shallot with sweet onion, red onion or yellow onion for a stronger onion flavor.
Chicken Broth - You can use chicken stock or chicken broth to cook the orzo.
Heavy Cream - For a really rich finish, I like to stir in 1/2 cup of heavy cream at the end of cooking. You can use half and half instead.
Cheese - You can use Alouette garlic and herb cheese in place of Boursin cheese.
Veggies - You can add sauteed mushrooms to the shallot mixture or toss in some sun-dried tomatoes with the baby spinach to expand the flavor profile.
Fresh Herbs - You can garnish with fresh basil, oregano, thyme or rosemary.

Nutrition