Creamy Tomato Basil Chicken Orzo
This Creamy Tomato Basil Chicken Orzo is a comforting one-pot meal with tender chicken, creamy tomato sauce, fresh basil, and orzo pasta—perfect for easy weeknight dinners!
Servings: 4 servings
Ingredients
- 2 pieces chicken breasts diced
- 1 cup orzo pasta
- 14.5 oz diced tomatoes undrained, canned
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup fresh basil leaves chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- salt and pepper to taste
- Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts, seasoning them with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic. Pour in the undrained diced tomatoes and chicken broth, stirring to combine.
- Add the orzo pasta to the skillet. Stir to ensure the orzo is submerged in the liquid. Bring the mixture to a gentle simmer, then cover the skillet with a lid. Reduce the heat to medium-low and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite.
- Remove the lid and stir in the heavy cream. Return the cooked chicken to the skillet and mix everything well. Let the dish simmer uncovered for another 2-3 minutes so the sauce thickens slightly and everything heats through.
- Turn off the heat and stir in the chopped fresh basil. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, sprinkled with Parmesan cheese if desired.
Equipment
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Knife and cutting board
- Lid for the skillet
Notes
- Use chicken thighs instead of breasts for a richer flavor and tender texture.
- For a lighter version, substitute heavy cream with part-skim cream or milk, adding a thickener if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with extra broth or cream.
- Freeze portions for up to 2 months; fresh basil texture may change after freezing.
- Substitute orzo with gluten-free pasta or quinoa for a gluten-free option, adjusting cooking time accordingly.