Creamy Calabrian Chicken and Orzo
This Creamy Calabrian Chicken and Orzo is an impressive one-pan dinner that is easy enough for a weeknight. Tender chicken thighs and orzo simmer together in a creamy tomato vodka sauce flavored with Calabrian chiles, sun-dried tomatoes, garlic, and fresh thyme. Pecorino Romano makes the sauce rich and savory, while fresh spinach and plenty of lemon zest brighten everything up at the end.
And truly—do not skip the lemon zest. That little hit at the end is chefs kiss.
The whole dinner comes together in one pan in about 30 minutes, which means fewer dishes and a ridiculously cozy dinner with minimal effort.
Why You'll Love This Creamy Chicken and Orzo
There is a LOT happening in this skillet, in the best possible way. The sauce is creamy and savory with just enough tomato flavor, the Calabrian chiles bring a warm little kick, and the orzo cooks directly in the sauce so it soaks up all of that flavor.
It’s also:
- Made in one pan for easy cleanup.
- Ready in about 30 minutes, making it perfect for weeknights.
- Creamy and so flavorful.
- A complete dinner with chicken, pasta, and spinach all in one skillet.
- Easy to adjust for spice, so you can make it milder or give it some serious Calabrian heat.
What Are Calabrian Chiles?
I kept seeing Calabrian chiles used in creamy pastas and sauces and finally decided I needed to give them a try. And now I get it. They add just the right amount of heat and a little extra depth of flavor to the creamy tomato sauce without overpowering the rest of the dish.
I use two chopped Calabrian chiles here, but they’re easy to adjust depending on how spicy you like things. Start with one for a milder sauce, or add a little extra if you like more heat.
The Creamy Calabrian Vodka Sauce
This is where the magic happens.
After searing the chicken, shallot, garlic, sun-dried tomatoes, thyme, and Calabrian chiles are sautéed right in with the rest. A splash of vodka deglazes the pan before the tomato paste and orzo are toasted together.
Chicken broth and heavy cream then create the base of the sauce while the orzo cooks.
And because orzo is a pasta it will release starch as it cooks, so the sauce naturally becomes thickened.
Finally, Pecorino Romano melts into the sauce at the end, and lemon zest cuts through all that richness. Creamy + spicy + salty + bright. That’s the whole situation.
Ingredients You'll Need
Chicken thighs: Boneless, skinless chicken thighs stay juicy while the orzo cooks and give the sauce tons of flavor.
Calabrian chiles: Start with one for a milder dish or use two for more heat.
Sun-dried tomatoes: They add a nice concentrated tomato flavor and a subtle sweetness. I always use oil-packed!
Vodka: Just a couple tablespoons are enough to deglaze the pan and enhance the flavors.
Tomato paste: Adds to the rich tomato flavor without adding too much liquid.
Orzo: The pasta cooks directly in the skillet, absorbing the chicken broth and cream as it cooks.
Heavy cream: Creates that luxurious, creamy sauce.
Pecorino Romano: Is a little sharper and punchier than parmesan which stands up well to the rest of the flavors. Parmesan is more mild but could definitely be substituted.
Lemon zest: When I first learned about how lemon compliments tomato, and tried it in this sauce, it was a big ah-ha moment for me. Small ingredient, big impact.
Spinach: Wilts right into the finished orzo for an easy pop of green.
How to Make Creamy Calabrian Chicken and Orzo
1. Sear the chicken
Heat the olive oil and butter in a large skillet with a lid over medium-high heat. Season the chicken thighs generously with salt and pepper.
Sear the chicken in batches for about 2–3 minutes per side, until nicely golden. The chicken doesn’t need to cook completely at this point—it will finish cooking in the sauce.
Transfer it to a plate.
2. Build the flavor
Reduce the heat to medium. If the skillet looks dry, add another small drizzle of olive oil or pat of butter.
Add the shallot and sauté for about 5 minutes, until softened.
Add the garlic, sun-dried tomatoes, fresh thyme, and chopped Calabrian chiles. Cook for another 1–2 minutes, just until everything is fragrant.
3. Deglaze with vodka and toast the orzo
Pour in the vodka and scrape up all those browned bits from the bottom of the skillet. Let it cook for about 1 minute.
Add the tomato paste and orzo. Stir well so the orzo is coated in the tomato mixture, then toast for about 3 minutes.
Stir in the dried oregano.
4. Simmer
Pour in the chicken broth and heavy cream and stir well.
Nestle the seared chicken thighs and any accumulated juices back into the skillet.
Bring everything to a gentle simmer, then cover and reduce the heat to low. Cook for approximately 10–12 minutes, stirring the orzo occasionally so it doesn’t stick to the bottom.
The orzo should be tender and the chicken should be completely cooked through.
5. Finish with Pecorino, spinach and lemon
Stir in the Pecorino Romano, fresh spinach, and lemon zest.
Allow the spinach to wilt and the cheese to melt into the sauce. Taste and season with additional salt and pepper as needed.
If the orzo becomes thicker than you’d like, stir in a splash of chicken broth until it reaches your desired consistency.
6. Serve
Finish the skillet with additional Pecorino Romano and a drizzle of good olive oil.
Serve it straight from the pan while it’s hot and creamy.
Tips for the Best Creamy Orzo
Don’t overcook the orzo. It will continue absorbing liquid as it sits, so I like to take it off the heat while the sauce is still slightly looser than I ultimately want it.
Stir occasionally while it simmers. Orzo loves to stick to the bottom of the pan so stirring and scraping the bottom of the pan is important to prevent that.
Adjust the Calabrian chile to your taste. Two chiles give the dish a little kick. For a family-friendly version, start with one or even half of one and offer extra Calabrian chile on the side.
Add broth as needed. Different brands of orzo can absorb liquid a little differently. If yours is still firm but the skillet is getting dry, add another splash of broth and continue to cook.
Add the lemon zest at the end. You want that fresh lemon flavor to stay bright rather than cooking away.
What to Serve With Calabrian Chicken and Orzo
I serve it as is since it’s already a pretty complete meal. If you want to add a side, a simple green salad with a bright vinaigrette is perfect, or serve it with roasted broccoli, asparagus, or green beans.
And if you happen to have a loaf of crusty bread sitting around? Absolutely use it to get every last bit of creamy Calabrian sauce out of the skillet.
Can I Make It Less Spicy?
Definitely. Calabrian chiles can vary in heat, so if you’re cooking for kids or anyone sensitive to spice, start with ½–1 chile.
You can always serve additional chopped Calabrian chiles or some of the chile oil at the table for anyone who wants more heat.
Can I Leave Out the Vodka?
Yes. If you don’t cook with alcohol, replace the 2 tablespoons of vodka with a small splash of chicken broth.
The flavor won’t be exactly the same, but the recipe will still work.
Can I Use Chicken Breasts Instead?
You can, although I always prefer chicken thighs for dishes like this because they’re more forgiving and stay juicy while the orzo simmers.
How Do I Reheat Leftover Orzo?
Because the orzo continues to absorb the sauce in the refrigerator, leftovers will be considerably thicker.
Reheat gently on the stovetop or in the microwave with a splash of chicken broth or cream to loosen the sauce.
Ingredients
- 1½ lbs Boneless Skinless Chicken Thighs
- Kosher Salt and Black Pepper to taste
- 1 tbsp Olive Oil
- 1 tbsp Butter plus more as needed
- 1 large Shallot chopped
- 4 Garlic Cloves chopped
- ¼ cup Sun-Dried Tomatoes chopped, oil-packed or rehydrated
- 1 tsp fresh Thyme chopped
- 2 Calabrian Chiles chopped, or to taste
- 2 tbsp Vodka
- ¼ cup Tomato Paste
- 1 tsp dried Oregano
- 1¼ cups Orzo
- 2½ cups Chicken Broth plus more as needed
- 1 cup Heavy Cream
- Zest of 1 Lemon
- ⅓ cup grated Pecorino Romano plus more for serving
- 2 large handfuls fresh Spinach
- Extra-virgin olive oil for finishing
Instructions
- Sear the chicken. Heat a large skillet with a lid over medium-high heat. Add the olive oil and butter. Season the chicken thighs with salt and pepper and sear in batches for 2–3 minutes per side, until golden brown. Transfer to a plate.
- Sauté the aromatics. Reduce the heat to medium, adding another drizzle of oil or pat of butter if needed. Add the shallot and cook for about 5 minutes, until softened. Add the garlic, sun-dried tomatoes, thyme, and Calabrian chiles and cook for another 1–2 minutes.
- Deglaze and toast. Pour in the vodka and scrape up any browned bits from the bottom of the skillet. Cook for about 1 minute. Add the tomato paste and orzo and stir until well coated. Toast for about 3 minutes, then stir in the oregano.
- Simmer. Pour in the chicken broth and heavy cream. Return the chicken and any accumulated juices to the skillet. Bring to a gentle simmer, cover, and reduce the heat to low. Cook for 10–12 minutes, stirring the orzo occasionally, until the orzo is tender and the chicken is cooked through.
- Finish the sauce. Stir in the lemon zest, Pecorino Romano, and spinach. Cook just until the spinach wilts and the cheese melts into the sauce. Add a splash of additional broth if needed to loosen the sauce. Taste and season with salt and pepper.
- Serve. Top with additional Pecorino Romano and a drizzle of extra-virgin olive oil. Serve immediately.