You know those dinners that make you want to slap yourself because it's that good, it feels unreal? This is that recipe for me lately. This creamy orzo with chicken and kale is hands down one of the creamiest, most delicious (and simple!) to make, plus it's a fab meal prep dish for lunch! #winning.
There are many benefits of having a large cast iron skillet on hand, especially when it comes to making dinner easy and accessible. I love making a one pot cheeseburger pasta or a one skillet seasoned chicken thighs and rice to keep dinner simple on busy weeknights, and this creamy orzo with chicken does just that, too!
TL; DR Summary - Creamy Orzo with Chicken and Kale
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~ 30 minutes
- 📖 Dietary Info: Gluten, dairy
- 😋 Taste: Creamy, cheesy, savory, earthy (due to the kale)
- 💖 Why You'll Love: This is a "cook once, eat twice" type of recipe that is great as leftovers reheated, and includes all the essentials: a protein, a veggie, and a starch.
- 🍽️ Best Paired With: Ramp up the veggie intake with a side of sautéed sugar snap peas or a simple shredded Brussels sprout salad.
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Jump to:
- TL; DR Summary - Creamy Orzo with Chicken and Kale
- Trusted Tips and Key Reminders
- The Main Ingredients
- Skillet Swaps and Substitutions
- How to make a creamy orzo with chicken and kale skillet
- Mistakes I've Made (so YOU don't have to!)
- Chicken Orzo Skillet FAQs
- Check out these other incredible one pot recipes to add to your rotation
- Creamy Orzo with Chicken and Kale (One Pan!)
Trusted Tips and Key Reminders
- Be sure to keep the flame at a steady medium heat for the duration of the cooking time. The orzo needs around 20ish minutes to absorb almost all of the liquid so that it cooks well.
- Taking the kale off of the stem may take some time, so allot enough time to do so and prep ahead. You can also buy pre-shredded and de-stemmed kale so it saves you time.
- Add a little extra olive oil when sautéing the shallots and garlic so that it does not run the risk of burning. Similarly, add an additional tablespoon of olive or avocado oil when you add in the kale, the more oil, the more the kale will cook down and become less bitter.
The Main Ingredients
- Olive Oil: Helps sear the chicken and soften the aromatics while adding richness to the creamy orzo skillet.
- Chicken Thighs: Stays juicy and flavorful as they cook, making the skillet hearty and satisfying.
- Garlic: Adds a savory depth of flavor that pairs perfectly with the creamy sauce and tender chicken.
- Shallot: Brings a mild sweetness and subtle onion flavor that balances the richness of the dish.
- Kale: Adds color, texture, and a slightly earthy flavor that lightens up the orzo.
- Milk: Creates the creamy base of the skillet sauce while keeping the dish smooth and comforting.
- Chicken Broth: Cooks the orzo while adding savory flavor throughout the dish.
- Orzo: The orzo cooks directly in the sauce, which is the main reason why this is a one pan/one pot skillet dish. The orzo becomes very tender, almost like a risotto.
- Salt and Pepper: This traditionally balances all of the flavors in a dish and is a staple ingredient pairing.
- Italian Seasoning: While not entirely required for this dish, a little Italian seasoning adds a blend of herbs that complements the chicken, kale, and parmesan.
- Parmesan Cheese: Melts into the sauce for a creamy, salty finish that ties the whole skillet together.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Skillet Swaps and Substitutions
- If you'd prefer a lighter protein, go for boneless, skinless chicken breast (like I use in my creamy pesto orzo with chicken), and cook it the way it's written in the instructions below.
- Swap out the kale for spinach, swiss chard (I love using swiss chard with buttered noodles, so this would be great here, too), or even zucchini
- You can easily use a dairy free milk if you are dairy free.
How to make a creamy orzo with chicken and kale skillet
Step 1: Heat the olive oil in a large skillet over medium. Add the chicken, season with a pinch of salt and pepper, and cook until lightly browned and just cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.
Step 2: In the same skillet, add the onion and cook until softened, 3-4 minutes. Stir in the garlic and cook for another 30 seconds. To the garlic and onion, cook down the kale until dark green and softened.
Step 3: Once the kale has become soft, add back in the sautéed chicken.
Step 4: Pour in the orzo, chicken broth, milk, Italian seasoning, salt, and pepper. Stir, bring to a gentle boil, then lower to a medium heat. Cover, then let cook for 18-20 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
Step 5: Once the orzo is cooked, add in the parmesan cheese and stir to fully incorporate, then serve.
Mistakes I've Made (so YOU don't have to!)
- Please do NOT rush the process. Let the orzo do its thing in the skillet, and stir occasionally. No need to stand over the stove and watch it cook. Trust me, it will be very boring.
- Do not forget to season the chicken as it cooks in the olive oil. It will continue to cling onto the sauce as it mixes with the milk and broth and the Italian seasoning; however, you want the chicken to have more flavor, and the salt and pepper actually aids in keeping the chicken juicy and balances out the entire dish.
Chicken Orzo Skillet FAQs
Add the contents to an airtight container and place in the fridge for up to 4 days.
You can easily reheat in the microwave for 30-45 seconds, or add to a skillet with 1 tablespoon of water on a medium low heat. Heat thoroughly, then serve.
If you love heat, use crushed red pepper flakes for an additional flavor profile (or even some chipotle or cajun seasoning directly onto the chicken, similar to my one pot cajun chicken and rice). You can also throw in more veggies in like sun-dried tomatoes, fresh diced tomatoes, or fresh basil on top.
I love my Sur La Table skillet, but you can easily use any type of cast iron skillet. I love a cast iron because it heats evenly and cooks altogether really well.
Check out these other incredible one pot recipes to add to your rotation
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Creamy Orzo with Chicken and Kale (One Pan!)
Equipment
- cast iron skillet
Ingredients
- 1 lb boneless skinless chicken thighs diced
- 2 tablespoon olive oil
- 1 shallot finely diced
- 3 cloves garlic minced
- 1 cup dry orzo
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups kale removed from stems
- ½ cup grated Parmesan
Instructions
- Heat the olive oil in a large skillet over medium. Add the chicken, season with a pinch of salt and pepper, and cook until lightly browned and just cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the onion and cook until softened, 3-4 minutes. Stir in the garlic and cook for another 30 seconds. To the garlic and onion, cook down the kale until dark green and softened, then add back in the sautéed chicken.
- Pour in the orzo, chicken broth, milk, Italian seasoning, salt, and pepper. Stir, bring to a gentle boil, then lower to a medium heat. Cover, then let cook for 18-20 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Once the orzo is cooked, add in the parmesan cheese and stir to fully incorporate, then serve.
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