This Creamed Corn Orzo with Chicken is a cozy one-pan dinner that comes together in one skillet! Tender chicken and sweet corn are cooked with creamy Parmesan orzo for a meal that is easy to make and full of flavor.
I seasoned the chicken with my Best Chicken Seasoning, which is amazing on just about any chicken dinner. And if you love a good one-pot meal, try my Creamy Chicken and Broccoli Orzo for another easy chicken dinner made in one pan.
Ingredients & Substitutions
- Chicken: I used boneless, skinless chicken breasts, cut into bite-sized pieces so they cook quickly and evenly. You can also use boneless, skinless chicken thighs.
- Best Chicken Seasoning: My homemade blend adds amazing flavor to the chicken. You can use your favorite chicken seasoning if needed.
- Olive oil and unsalted butter: Used to cook and brown the chicken. You can use all olive oil or all butter if preferred.
- Garlic: Freshly minced garlic gives the orzo the best flavor.
- Yellow onion: Finely chop the onion so it softens quickly as the orzo cooks.
- Orzo (Uncooked): The orzo cooks right in the skillet with the broth, so there is no need to cook it ahead of time.
- Sweet corn: Canned corn keeps this dinner simple. Drain it well before adding. Frozen corn can also be used; there is no need to thaw it first.
- Chicken broth: Adds flavor as the orzo cooks. Low-sodium chicken broth can be used if preferred.
- Heavy cream: Makes the orzo rich and creamy. I don’t recommend substituting milk, as the sauce will not be as creamy.
- Parmesan: Melts into the orzo for a creamy, cheesy finish. Freshly grated Parmesan works best.
- Lemon juice: Brightens the creamy sauce. Fresh lemon juice is best.
- Red pepper flakes: Optional, but add a little heat if you like.
Tips for the Best Creamed Corn Orzo with Chicken
- Cut the chicken evenly: Cut the chicken into similar-sized pieces so they cook at the same rate and stay juicy.
- Don’t skip the seasoning: Generously season the chicken with Best Chicken Seasoning before cooking. It adds so much flavor to the finished dish.
- Stir the orzo often: Orzo can stick to the bottom of the skillet as it cooks, so give it a good stir often.
- Watch the heat: Keep the orzo at a gentle simmer. If it is cooking too quickly, reduce the heat so the liquid has time to absorb without the orzo sticking.
- Use freshly grated Parmesan: It melts more smoothly into the creamy orzo and gives you the best texture.
- Add the chicken at the end: Once the chicken is cooked, return it to the skillet just long enough to warm through. This helps keep it tender.
- Adjust the consistency: If the orzo becomes thicker than you like, stir in a splash of chicken broth or heavy cream before serving.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs can be used in place of chicken breasts. Cut them into bite-sized pieces and cook until they reach 165°F.
Do I need to cook the orzo before adding it?
No. The orzo is added to the skillet uncooked and cooks in the chicken broth, which helps give the dish its creamy texture. There is no need to cook it separately.
Can I use frozen corn?
Yes! Frozen corn works well in this recipe. You can add it directly to the skillet without thawing it first.
Can I add more vegetables?
Absolutely! Diced bell peppers, chopped spinach, peas, or broccoli would all be good additions. Add heartier vegetables with the onion so they have time to soften, and stir in spinach or peas toward the end of cooking.
Can I make this without the chicken?
Yes. You can leave out the chicken for a creamy corn orzo side dish. You may want to add extra vegetables or another protein if serving it as a main dish.
Can I make this recipe spicy?
Absolutely! Add red pepper flakes when serving, or stir some into the orzo if you want the heat throughout the dish. Start with a small amount and add more to taste.
What To Serve With Creamed Corn Orzo with Chicken
Creamed Corn Orzo with Chicken is a filling one-pan dinner, so you don’t need much alongside it. A few simple sides would pair nicely:
- Green salad: A crisp side salad adds a fresh contrast to the creamy orzo.
- Green beans: Steamed or my roasted parmesan green beans make an easy vegetable side.
- Roasted Brussels sprouts: The slightly crisp edges are a nice match for the creamy orzo.
- Roasted asparagus: Simple roasted asparagus adds color and a fresh vegetable to the meal.
- Crusty bread: Serve with a loaf of crusty bread (like my French baguette) or garlic breadsticks for soaking up the creamy sauce.
How To Store Creamed Corn Orzo with Chicken
Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat gently in the microwave or in a skillet over low heat. Add a splash of chicken broth or heavy cream to loosen the orzo if it has thickened.
Freezer: I do not recommend freezing this dish. The creamy sauce and orzo can change in texture after thawing and reheating.
Creamed Corn Orzo with Chicken
Ingredients
Chicken
- 1 ½ to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Best Chicken Seasoning
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
Creamed Corn Orzo
- 1 tablespoon garlic, minced
- 1 yellow onion, finely chopped
- 1 cup orzo, uncooked
- 1 can (15 ounces) sweet corn, drained
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 ½ cups (20 ounces) chicken broth
- 1 cup (238 g) heavy cream
- 1 cup (100 g) Parmesan, freshly grated
- 1 tablespoon lemon juice
- Red pepper flakes, for serving (optional)
Instructions
- Pat the chicken dry and season generously with Best Chicken Seasoning.
- Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, reaching an internal temperature of 165°F, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- To the same skillet, add the remaining tablespoon of olive oil and onion. Cook for about 2 minutes, or until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the uncooked orzo, corn, salt, and pepper. Toast for 1 minute, stirring often.
- Pour in the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the orzo is almost al dente and most of the liquid has been absorbed, about 10 minutes.
- Stir in the heavy cream, Parmesan, and lemon juice. Cook for about 2 minutes, stirring, until creamy.
- Return the chicken to the skillet and cook for 2 to 3 minutes, or until heated through.
- Serve topped with red pepper flakes, if desired.
Did you make this recipe?
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