Description
A creamy and comforting one-pot red pepper chicken orzo made with tender chicken, roasted red peppers, Parmesan, and fresh herbs. Perfect for a quick, flavorful weeknight dinner with minimal cleanup.
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 2 cups orzo pasta
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup roasted red peppers, chopped
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil or parsley, chopped
- 1 tsp paprika
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add chicken, season with paprika, salt, and pepper, and cook until browned on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant and softened.
- Stir in roasted red peppers and cook for 1–2 minutes.
- Add orzo and toast lightly for 1–2 minutes before pouring in the chicken broth.
- Return chicken to the pot, bring to a simmer, and cook until orzo is tender and most of the liquid is absorbed.
- Stir in heavy cream and Parmesan cheese until creamy.
- Finish with fresh basil or parsley, adjust seasoning, and serve warm.
Notes
Add spinach or kale for extra greens.Swap Parmesan with feta for a tangier flavor.Replace chicken with shrimp for a seafood twist.Use red pepper flakes for extra heat.Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
