Creamy Orzo Pan with Chicken

The creamy orzo pan with chicken, tomatoes, and spinach is a true comfort dish that impresses with its velvety texture and harmonious flavors. In just one pan and within 30 minutes, a complete dish emerges that brings Mediterranean cuisine to your plate.

When I prepared this dish for the first time, I was thrilled by the simplicity and the simultaneously rich flavor. My family especially loves the creamy consistency and versatility – it tastes just as good as a main meal as it does as a side dish to grilled vegetables.

Core Ingredients

• Orzo pasta: These rice-shaped pasta absorb flavors excellently and provide a creamy consistency
• Chicken breast fillet: Provides lean protein and becomes particularly aromatic through the spices and searing
• Chopped tomatoes: Form the base of the sauce and bring freshness and natural acidity to the dish
• Cherry tomatoes: Release intense flavors when roasted and provide fruity accents
• Cream: Gives the sauce its irresistible creaminess and tempers the acidity of the tomatoes

Detailed Preparation

Season Chicken Perfectly:

Thoroughly rinse the chicken breast fillet and pat dry with paper towels. Cut into uniform cubes about 2 cm in size so they cook evenly. In a bowl, mix 2 tablespoons of olive oil, paprika powder, the dried Italian herbs, salt, and pepper. Toss the diced chicken in this marinade until all pieces are evenly coated. Heat a large, deep pan over medium to high heat. Add the marinated chicken and cook, turning occasionally, for 5-7 minutes until golden brown, until it's browned on the outside and cooked through inside. Remove the sautéed chicken from the pan and set aside on a plate.

Create Aromatic Base:

Heat one tablespoon of olive oil in the same pan. Peel the garlic cloves, finely chop or press through a garlic press, and add to the pan. Sauté over medium heat for about a minute until the garlic is fragrant but not brown. Add the halved cherry tomatoes and roast for about two minutes until they become slightly soft and start to release their flavors. This step is important for creating a flavorful base for the sauce.

Cook Orzo Perfectly:

Add the canned chopped tomatoes to the pan and bring to a brief boil. Add the dry orzo pasta directly to the tomato sauce and stir well so all pasta is covered with sauce. Add the broth, mix everything well, and season with a pinch of salt. Reduce the heat and simmer the mixture for about 10 minutes over medium heat. Stir regularly to prevent anything from sticking to the bottom of the pan. The orzo pasta should be al dente and still have some bite. If the liquid is absorbed too quickly and the pasta isn't cooked yet, add more warm broth as needed.

Add Freshness:

Add the leaf spinach to the pan and stir until it wilts. With fresh spinach, this takes about 1-2 minutes, with frozen a bit longer. Slowly stir in the cream and reduce the heat. The sauce should now start to thicken slightly and become creamy. Season with salt and freshly ground pepper and adjust seasoning as needed.

Complete Dish:

Return the set-aside sautéed chicken to the pan and carefully stir into the creamy orzo mixture. Heat everything for 2-3 minutes so the chicken gets hot again and the flavors can combine. Just before serving, sprinkle with the grated Parmesan and garnish with freshly chopped parsley. The Parmesan melts slightly into the hot mixture and adds an additional layer of flavor to the dish.

I particularly like to prepare this dish when I have little time to cook but still want to put something nutritious and tasty on the table. The combination of creamy texture, tender chicken, and fresh vegetable ingredients makes it a real all-rounder that always goes down well with my family.

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Versatile Variation

This orzo pan is not only a delicious dish but also incredibly versatile. Instead of chicken, you can easily use salmon, shrimp, or for a vegetarian version, sautéed mushrooms or zucchini. The creamy tomato-cream base harmonizes with almost any protein or vegetable. The herb mixture can also be adapted according to taste and availability – from Mediterranean herbs like oregano and basil to Provençal mixes with thyme and rosemary.

Serving Tips

• As a main dish with a fresh green salad as a side
• With additional grated Parmesan and chili flakes for lovers of spicy foods
• With a dollop of crème fraîche for even more creaminess
• With roasted garlic bread for sopping up the delicious sauce

Flavor Variations

• For a Mediterranean note, add some pitted Kalamata olives
• For a summery aroma, use fresh basil instead of parsley
• For more fullness and nutrients, cook zucchini or bell peppers with it
• For a more luxurious version, top with some crumbled feta or burrata at the end

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Storage

This dish is excellent for pre-cooking and storing. It keeps in an airtight container in the refrigerator for up to 3 days. When reheating, add some water, broth, or milk, as the orzo pasta absorbs more liquid while sitting and the dish can thicken. Best warm over medium heat in a pan or at medium power in the microwave, stirring occasionally.

After numerous preparations of this dish, I can say that it's a reliable savior on busy days. The combination of creamy texture, hearty flavor, and the simplicity of a one-pot dish makes it a regular guest on our menu. Try it and convince yourself of this Mediterranean delight!

Frequently Asked Questions

→ What is orzo actually?

Orzo, also known as kritharaki or rice pasta, is small, rice-shaped pasta made from durum wheat semolina. It's especially popular in Mediterranean and Greek cuisine and works well for soups and one-pot dishes.

→ Can I prepare this dish in advance?

Yes, the orzo pan can be prepared ahead and keeps in the refrigerator for up to 3 days. When reheating, add some broth or water, as the pasta will continue to absorb liquid.

→ What are alternatives to orzo pasta?

If you can't find orzo pasta, you can use small pasta like risoni, small farfalle, star pasta, or even regular rice. The cooking time should be adjusted accordingly.

→ Can I use frozen spinach?

Yes, frozen spinach works excellently in this recipe. Thaw it slightly beforehand and squeeze out excess water before adding it to the dish so the sauce doesn't become too watery.

→ How do I make the dish vegetarian?

For a vegetarian version, you can omit the chicken and add sautéed mushrooms, zucchini, or eggplant instead. Crispy fried tofu or chickpeas are also delicious protein sources.

→ Can I replace the cream with something else?

Yes, instead of cream you can use cooking cream, sour cream, cream cheese, or milk for a lighter version. For a vegan option, coconut milk or soy cream works well, giving the dish a slightly exotic note.