Parmesan Chicken Orzotto
Parmesan Chicken Orzotto is a cozy, creamy twist on risotto, made with tiny orzo pasta instead of rice. It’s quick, easy, and deeply satisfying—perfect for weeknight dinners or when you’re craving something comforting but elegant.
With tender chicken, sweet peas, a touch of lemon, and loads of Parmesan, this dish is packed with flavor and texture in every bite.
Why People Will Love This Recipe
One-pan simplicity: Minimal cleanup, maximum reward.
Creamy without being heavy: Feels indulgent, but it’s surprisingly light.
Family-friendly: Mild flavors with optional zest from lemon and pepper.
Versatile: Easy to adapt with different proteins, veggies, or cheese.
Key Ingredients
Orzo pasta – acts like rice in this risotto-style dish, but cooks faster.
Cooked chicken breast – diced or shredded for a protein-packed meal.
Chicken stock – adds depth and creaminess.
Parmesan cheese – salty, nutty, and melts beautifully.
Frozen peas – for a pop of sweetness and color.
Lemon zest – brightens the dish with citrusy freshness.
Onion & garlic – classic aromatics that build a savory base.
Parmesan Chicken Orzotto
A creamy, risotto-style orzo with tender chicken, peas, and lots of Parmesan.
Ingredients:
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
350g orzo pasta
1 litre chicken stock, kept warm
300g cooked chicken breast, diced or shredded
200g frozen peas (petit pois)
½ lemon, zested
75g grated Parmesan, plus extra for serving
1 tbsp unsalted butter (optional, for richness)
Salt and freshly ground black pepper, to taste
Fresh parsley (for garnish)
Instructions:
STEP 1 – Sauté aromatics
Heat olive oil in a large deep pan over medium heat.
Add chopped onion and a pinch of salt. Sauté for 4–5 minutes until softened and translucent.
Add minced garlic and cook for another 1–2 minutes until fragrant.
STEP 2 – Toast the orzo
Stir in the orzo and toast for 1–2 minutes, coating it in the oil and aromatics.
This step gives the dish a rich, nutty base.
STEP 3 – Cook like risotto
Gradually add the warm chicken stock, one ladle at a time, stirring often.
Allow each addition to absorb before adding the next.
Continue this process for about 10–12 minutes, until the orzo is al dente and creamy.
STEP 4 – Add peas and chicken
Stir in the cooked chicken and peas.
Simmer for another 2–3 minutes until the peas are tender and everything is warmed through.
STEP 5 – Finish with cheese and lemon
Remove from heat.
Stir in the lemon zest, grated Parmesan, and butter (if using).
Season generously with black pepper and adjust salt to taste.
STEP 6 – Serve
Spoon into bowls and top with extra Parmesan and a few sprigs of parsley for color.
Recipe Notes – Parmesan Chicken Orzotto
Toasting Orzo Is Key
Don’t skip this step—it enhances the nutty flavor of the orzo and helps it hold its shape better during the creamy, risotto-style cooking process.
Warm Stock Only
Use warm chicken stock when adding it to the orzo. Cold stock will lower the temperature of the pan and interrupt the cooking process, resulting in uneven texture.
Stir Often, But Not Constantly
Stirring regularly prevents sticking and encourages the creamy, starchy release—just like risotto. No need to stir non-stop, but don’t walk away for long either.
Go Easy on the Salt
Parmesan and stock both contain salt, so always taste at the end before seasoning. You may not need as much added salt as you’d expect.
Use Fresh Lemon Zest, Not Juice
The zest brings brightness without watering down the orzotto. If you love extra zing, feel free to add a tiny squeeze of juice—but only after tasting.
Parmesan: Freshly Grated > Pre-Shredded
Pre-grated cheese contains anti-caking agents that affect melting. Freshly grated melts smoother and adds richer flavor.
Peas Go in at the End
Stir in the peas just 2–3 minutes before the end of cooking. This preserves their bright color and tender bite without turning mushy.
Chicken Tip
If using leftover or rotisserie chicken, add it at the same time as the peas to prevent overcooking and drying out.
Add Butter for Silkiness
A knob of butter stirred in at the end gives the orzotto a luxurious, glossy finish that balances the saltiness of the Parmesan.
Let It Rest Before Serving
Allowing the orzotto to sit for 2–3 minutes after removing from heat helps thicken it slightly and improves consistency, making it even creamier.
Nutrition Information
(per serving, based on 4 servings)
Calories: ~450 | Protein: ~32g | Fat: ~16g | Carbs: ~44g | Fiber: ~4g | Sodium: ~680mg
Frequently Asked Questions:
Can I use rotisserie chicken?
Absolutely! It’s a great shortcut—just shred it before adding in.
Is orzo the same as rice?
No—it’s a rice-shaped pasta that cooks faster and gives this dish a creamy, risotto-like texture.
Do I need to rinse the orzo before cooking?
No, just toast it in the pan as instructed for a nutty flavor and to avoid mushiness.
Can I make this ahead of time?
It’s best fresh, but it reheats well with a little extra broth to loosen it up.
Is this gluten-free?
Not as written—but you can find gluten-free orzo or substitute with rice or quinoa.
How do I know when the orzo is done?
It should be tender but still have a slight bite (al dente), like risotto.
Can I skip the lemon?
Yes, but the zest really brightens the dish—don’t skip it unless necessary.
What if I don’t have fresh parsley?
Use dried (1 tsp), or substitute with fresh basil or thyme.
Can I add cream or milk for extra richness?
Yes—add ¼ cup heavy cream at the end for a luxurious touch.
Why is my orzotto sticky?
It may have overcooked or not had enough liquid added gradually. Add warm broth slowly and stir often for creaminess without clumping.