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This One-Pot Romantic Chicken Orzo packs all my top comfort food bits in a single dish. I've nicknamed it after that crazy good sun-dried tomato cream coating that hooks everyone from the first mouthful. It's now my favorite pick for staying in with my partner or when I want something extra nice without much fuss.
Fast But Fancy
What makes this meal shine is how fast you can throw it together while it tastes like you've been cooking forever. Grabbing a store-bought roasted chicken and doing everything in one pot makes it ideal for hectic nights when you still aim to wow someone.
Your Ingredients List
- Butter and Olive Oil: 2 tablespoons of each, creating sauce foundation and giving the orzo a light browning.
- Sun-Dried Tomatoes and Tomato Paste: 1/3 cup sun-dried and 1 tablespoon paste, giving deep tomato punch.
- Garlic: 3 cloves, chopped small, adding flavor depth.
- Red Pepper Flakes and Oregano: 1/4 teaspoon flakes and 1 teaspoon oregano, bringing mild heat and herby notes.
- Orzo: 1 cup, loved for its quick-cooking, creamy texture like risotto.
- White Wine: 1/2 cup, giving tang and brightness. Swap for chicken broth if you want.
- Chicken Broth: 3 cups, forming the tasty cooking liquid.
- Heavy Cream: 1 cup, creating that dreamy sauce feel.
- Chicken: 2 cups pulled rotisserie chicken, saving time and adding flavor.
- Parmesan Cheese: 1/2 cup fresh grated, boosting creaminess.
- Basil: 1/4 cup fresh chopped, adding color and freshness.
Cooking Steps
- Start With Flavors
- Get those tasty bits going until they smell amazing in the butter and oil mix.
- Brown The Pasta
- Toss your orzo around with everything to get some color on it, it really ups the taste.
- Whip Up The Sauce
- Pour in your wet stuff and let the orzo bubble away right in that creamy mixture.
- Mix Everything
- Fold in your chicken, cheese and herbs until everything's nice and hot.
- Ready To Dig In
- Dish it up while it's steamy and velvety, just right for two.
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Smart Cooking Tricks
Watch how your liquid cooks down as the orzo softens. All pots work differently so you might need to splash in more broth or cook it down longer. Go with your gut and tweak as you cook.
Complete Your Dinner
Pair this with a handful of peppery arugula tossed in balsamic for balance. And don't forget some toasty garlic bread on the side, it's perfect for mopping up that incredible sauce.
Storing Leftovers
This dish warms up great the next day, just add a tiny bit of cream or broth to bring the sauce back to life. I wouldn't try freezing this one though, the creamy bits and orzo taste way better when they're fresh.
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Frequently Asked Questions
- → How much liquid do I need?
Orzo absorbs a good amount of liquid while cooking. Use enough for the orzo to stay tender, but watch closely so it doesn’t turn soupy.
- → What’s a good wine substitute?
If you're skipping the wine, just use chicken broth instead. You’ll lose a little depth of flavor, but it’s still just as tasty.
- → Why do I have to stir often?
Without stirring, orzo might stick to the pot or burn. Keep it moving for even cooking and to avoid scraping later.
- → Can uncooked chicken be used?
Absolutely! Cook raw chicken first in the same pot, then remove it and continue with the steps as written.
- → How should leftovers be handled?
Keep leftovers in a sealed container in the fridge for up to three days. Reheat slowly, adding a splash of broth or cream to loosen it up.
Conclusion
This easy-to-make meal blends creamy orzo and tender chicken with garlic, fresh basil, and sun-dried tomatoes. Done in only 30 minutes.