Weeknight • Chicken
Creamy Oregano Chicken and Orzo
This cozy dish features tender chicken and orzo pasta swimming in a rich, herby cream sauce.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Forget boring chicken dinners! This Creamy Oregano Chicken and Orzo is a hug in a bowl, balancing savory chicken with a luscious, aromatic sauce and tiny pasta. It’s comforting, satisfying, and comes together in a single skillet for minimal cleanup.
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 cup dry white wine or chicken broth
- 3 cups chicken broth
- 1 cup orzo pasta
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
Step 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 2
Reduce heat to medium. Add chopped onion to the skillet and cook until softened, about 3-5 minutes. Stir in minced garlic, oregano, and thyme; cook for 1 minute until fragrant.
Step 3
Pour in white wine (or broth) and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 1-2 minutes.
Step 4
Stir in the chicken broth and orzo. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is al dente and most of the liquid has been absorbed, stirring occasionally.
Step 5
Return the cooked chicken to the skillet. Stir in the heavy cream and Parmesan cheese. Cook gently for another 2-3 minutes, until heated through and sauce has thickened slightly. Taste and adjust seasoning as needed.
Step 6
Serve hot, garnished with fresh parsley.
Tips
- For a richer flavor, use chicken stock instead of broth.
- Add a handful of spinach at the end and let it wilt into the sauce for a boost of greens.
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