A comforting dinner that’s big on flavor, simple to make, and perfect for busy nights.
When you want something cozy without a pile of dishes, this one-pan chicken orzo hits the spot. Creamy, flavorful, and packed with protein. It’s a recipe that works just as well for weeknights as it does for when having guests.
It’s the kind of comfort food that still supports your goals.
450 g boneless, skinless chicken breast, cut into cubes
1 ½ tablespoons olive oil
3 cloves garlic, finely minced or crushed
60 g sun-dried tomatoes in oil, drained
1 ½ teaspoons Italian seasoning
1 ½ teaspoons paprika
⅓ teaspoon sea salt
½ teaspoon ground black pepper
130 g orzo (risoni)
440 ml chicken broth (or water with 1 bouillon cube)
120 ml full-fat coconut milk or heavy cream
1 good handful fresh spinach (around 40–50 g)
50 g freshly grated Parmesan cheese
Add flavor: Add the sun-dried tomatoes, garlic, Italian seasoning, paprika, salt, and pepper. Cook everything together for another 3–4 minutes.
Add orzo and broth: Stir in the orzo and pour in the chicken broth. Stir well to combine.
Simmer: Lower the heat to medium-low. Cover the skillet with a lid and let it simmer for 12 minutes. Stir every few minutes to prevent sticking.
Creamy finish: Once the orzo is cooked, add the coconut milk or heavy cream and the spinach. Stir until the spinach wilts.
Final touch: Stir in the freshly grated Parmesan until melted and creamy.
Serve & enjoy: Remove from heat and serve right away. Comfort food, upgraded.
Looking for a vegetarian option? Replace the chicken with grilled or pan-seared halloumi. This adds a savory bite and still a protein boost. Just slice, sear, and mix in at the end.
Replace the chicken stock with vegetable stock.
