Creamy Calabrian Chicken and Orzo
This one-pan Creamy Calabrian Chicken and Orzo combines tender chicken thighs and orzo with a creamy Calabrian chile vodka sauce, sun-dried tomatoes, spinach, Pecorino Romano and fresh lemon zest. It's a cozy, flavor-packed dinner that comes together in about 30 minutes.
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Course: Dinner, Main Course
Cuisine: Italian-inspired
Keyword: Calabrian Chicken and Orzo, Chicken Orzo, Creamy Chicken and Orzo, One Pan Chicken and Orzo
Servings: 4
- 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
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.
The orzo will continue to thicken as it sits. Keep a little extra chicken broth nearby and add a splash before serving if necessary.
For a milder version, use ½–1 Calabrian chile. For extra heat, add additional chopped chiles or a drizzle of oil from the chile jar.