This creamy Chicken Chorizo Orzo is a rich, comforting one-pot dinner made with tender chicken, smoky chorizo and orzo, all cooked in a deliciously creamy sauce. It's full of bold flavor and ready in about 30 minutes, making it perfect for an easy yet satisfying weeknight meal.
And if you like chorizo, why not try my very popular Chicken and Chorizo Pasta or Creamy Chorizo Gnocchi next?
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If you've been on Skinny Spatula before, you may have already noticed that I have a fondness for chorizo.
I've practically put it in everything at some point, from countless pasta dishes to shakshuka and potato soup!
But one place where chorizo truly shines for me is in a quick and creamy dinner. That's why this creamy chicken chorizo orzo is a true winner in my book.
Why you'll love this creamy chicken chorizo orzo
- It's a super comforting one-pot recipe you can make even when you're not in the mood to cook.
- You can have it on the table in half an hour, and it tastes like a real treat.
- The sauce is extra creamy and flavorful, so much so that seconds are typically a given in our home.
What goes into this chicken chorizo orzo
Chorizo - Mild or spicy, both are excellent choices here. I like to slice it into half-moons, but you can do it your way!
Chicken - Bite-sized pieces of chicken breast cook quickly and add a good amount of lean protein.
Herbs and spices - I used a mix of Italian herbs plus a bit of paprika and red chili flakes for colour and a touch of heat.
Garlic - As usual, add as much as you like.
Leek - I love leeks in pasta (if you haven't tried my fennel and leek pasta yet, now's the time to check it out) because they bring a subtle sweetness and cook quicker than onions.
White wine - Just a bit to deglaze the pan and add that restaurant-worthy flavor. Any dry wine works here.
Tomato paste - For that lovely color and extra flavor.
Orzo - This small pasta looks just like rice but cooks quickly! You can substitute with other small pasta such as stelline or ditalini.
Chicken stock - Low-sodium is best in this recipe because the chorizo and Parmesan both add salt.
Spinach - For a boost of fresh green!
Cream - The sauce is rich enough with half and half (single cream in the UK), but if you want to go into luxurious territory, use heavy cream (double cream) instead.
Parmesan - Because what's an orzo dish without lots of Parmesan?
Pro tip
If you notice that the orzo isn't cooked yet and the liquid is getting low, add a bit more chicken stock, stir well and place a lid on the pan.
How to make chicken and chorizo orzo
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large deep pan over medium heat. Fry the chorizo for 2-3 minutes until lightly crispy, then scoop it out and set it aside.
In the same pan, add the chicken and sprinkle over the Italian herbs, paprika and chili flakes. Cook for about 5 minutes, until the chicken is just turning golden.
Add the leek and garlic and cook for a minute, then pour in the white wine and let it mostly evaporate.
Stir in the tomato paste, add the orzo and toast it for another minute.
Pour in the chicken stock, bring to a boil, then lower the heat and simmer for about 10 minutes until the orzo is al dente.
Stir in the half and half, return the chorizo and add the spinach.
Cover for a minute, then finish with Parmesan, salt and pepper and serve right away.
Substitutions and variations
- If you want an even creamier dish, add a tablespoon of butter with the leeks and garlic.
- It's best to leave out the red chili flakes when using spicy chorizo, unless you're a fan of heat.
- If you don't cook with wine, substitute with the same quantity of chicken stock.
Recipe notes and tips for the creamiest chicken orzo
- Make sure you toast the orzo for a minute before adding liquids. This will result in a delicious, nutty flavor.
- Since this is a one-pan dish, the starches from the orzo will thicken the liquid and result in a creamy sauce. Don't forget to stir from time to time to release those starches!
- The orzo will continue to cook in the liquid even off the heat, so only cook it al dente (until it's just tender).
Leftovers and storage
- This chicken orzo dish tastes best immediately, but if you do have leftovers, they will keep well in the fridge for up to three days.
- The orzo will continue to absorb the liqui,d so you'll need to add some chicken broth or milk when reheating to loosen it up.
- Reheat in a small pan on the hob over medium heat, stirring often so it doesn't stick to the bottom.
More easy recipes with chorizo
If you've tried this creamy chicken chorizo orzo recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Chicken Chorizo Orzo
Ingredients
- 1 tablespoon olive oil
- 5 oz (140 g) chorizo sausage, sliced into half moons
- 1 pound (450 g) chicken breast, cut into bite-size pieces
- 1 teaspoon Italian herbs
- ½ teaspoons paprika
- ¼ teaspoons red chilli flakes
- 1 small leek, white and light green parts only, finely sliced
- 2 garlic cloves, finely chopped
- ⅓ cup (75 ml) dry white wine
- 1 tablespoon tomato paste
- 1 cup (225 ml) orzo
- 2 cups (500 ml) low-sodium chicken stock
- ½ cup (125 ml) half and half, single cream
- 2 cups (450 ml) baby spinach, roughly shredded
- ⅓ cup (80 ml) Parmesan, freshly grated
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large, deep pan over medium heat and fry the sliced chorizo for 2-3 minutes until slightly crispy. Remove it from the pan and set aside.1 tablespoon olive oil5 oz chorizo sausage
- In the same pan, add the chicken breast and sprinkle the Italian herbs, paprika and red chili flakes on it. Toss well to cover all bites in the mix and cook for 5 minutes until slightly golden.1 pound chicken breast1 teaspoon Italian herbs½ teaspoons paprika¼ teaspoons red chilli flakes
- Next, add the sliced leek and garlic and continue to cook for a minute.1 small leek2 garlic cloves
- Pour in the white wine and cook for another minute until mostly evaporated. Stir in the tomato paste, then add the orzo and toast it for a minute.⅓ cup dry white wine1 tablespoon tomato paste1 cup orzo
- Next, pour in the chicken stock, bring to a boil, then lower the heat and simmer for 10 minutes or until the orzo is al dente.2 cups low-sodium chicken stock
- Stir in the half and half, return the cooked chorizo to the pan and add the baby spinach. Place a lid on the pan for a minute to allow the spinach to wilt.½ cup half and half2 cups baby spinach
- Turn off the heat, stir in the grated Parmesan, season with salt and freshly grated pepper to taste and serve immediately, with some extra grated Parmesan on top if you like.⅓ cup ParmesanSalt and freshly ground black pepper to taste
Video
Notes
- Don't be tempted to stir orzo continuously like you'd do with a risotto because it will turn mushy. Only do it ever so often as it cooks to prevent it from sticking to the bottom of the pan.
- You can use heavy cream (double cream) for an even creamier result.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
jennifer says
Making this for the 2nd time tomorrow. Rainy stormy weather and I am so excited! This dish is really really good and I have leftovers for lunch the next week since it is just the two of us! Thank you!!!
Alice says
I'm so happy to hear you enjoyed this, Jennifer! Thank you for your lovely review ❤️
Heidi C says
Absolutely scrummy, never used orzo before and we loved it. Thanks for yet another wonderful recipe!