Go Back
Homemade Creamy Tomato Basil Chicken Orzo photo

Creamy Tomato Basil Chicken Orzo

This Creamy Tomato Basil Chicken Orzo is a quick, one-pot meal bursting with fresh basil, tender chicken, and a luscious creamy tomato sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Basil, Chicken, Comfort Food, Creamy, Easy, One-Pot, Orzo, Quick
Servings: 4 servings

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil extra virgin
  • 1 medium onion diced finely
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes with juices
  • 1 cup chicken broth low sodium if preferred
  • 1 cup orzo pasta
  • 1 cup heavy cream
  • 1 cup fresh basil chopped
  • to taste salt and pepper
  • for serving Parmesan cheese freshly grated

Instructions

  • Start by heating 1 tablespoon of olive oil in your skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pan. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside to rest.
  • In the same skillet, reduce heat to medium. Add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  • Pour in the entire can of diced tomatoes with their juices, stirring to combine. Then add 1 cup of chicken broth. Bring the mixture to a gentle boil.
  • Stir in 1 cup of orzo pasta. Cover the skillet with a lid and reduce heat to medium-low. Let the orzo cook for 8-10 minutes, stirring occasionally to prevent sticking.
  • Once the orzo is tender and most of the liquid is absorbed, pour in 1 cup of heavy cream. Add the freshly chopped basil leaves, stirring gently to combine. Let everything simmer together for 2-3 minutes until the sauce is creamy and aromatic.
  • Slice or shred the cooked chicken breasts and nestle them back into the creamy tomato basil orzo. Heat through for another 2 minutes. Taste and adjust salt or pepper as needed. Serve warm with freshly grated Parmesan cheese on top.

Equipment

  • Large skillet or sauté pan with lid
  • Sharp chef’s knife
  • Cutting Board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Grater

Notes

  • Use coconut cream instead of heavy cream for a dairy-free version.
  • Add baby spinach or kale at the end for extra greens and nutrients.
  • Try Italian seasoning or red pepper flakes for a little heat.
  • Stir in cream cheese or mascarpone before serving for richer flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
QR Code linking back to recipe