Creamed Corn Orzo with Chicken
Creamed Corn Orzo with Chicken is a creamy, cheesy one-pan dinner packed with tender chicken, sweet corn, and perfectly cooked orzo. It comes together in one skillet, making this an easy dinner for busy nights!
Servings: 6 people
Calories: 690kcal
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.
Nutrition
Serving: 1portion | Calories: 690kcal