This Creamy Chicken and Chorizo One-Pan Orzo has become a recent favourite in our house. I originally made it as a way of using up a packet of orzo that had been sitting in the cupboard for far too long, but it was such a success that it’s already earned a place on my regular meal rotation.
Packed with tender chicken, smoky chorizo, plenty of vegetables, sun-dried tomatoes and finished with grated Parmesan cheese, it’s one of those dishes that feels wonderfully indulgent whilst actually being surprisingly sensible. The orzo absorbs all the flavours as it cooks, creating a rich, creamy texture without the need for lots of extra ingredients. Best of all, everything cooks in one pan, making it quick to prepare and keeping the washing up to a minimum – always a bonus in my book!
Creamy Chicken and Chorizo Orzo – 526 calories
Extra Virgin Olive Oil – 10ml
Onions, Raw – 100g
Carrots – 60g
Celery – 36g
Red Pepper – 120g
White Wine Stock Pot – 1 Pot/28g
Chorizo, Spicy Spanish Ring – 45g
Tomatoes, Sun-dried, Drained – 45g
Courgette – 250g
Garlic, Raw – 4 Cloves/12g
Paprika – 2 Tsps/4g
Thyme, Dried – 1 Tsp/1g
Water – 400ml
Orzo Pasta – 150g
Chicken Breast, Roast, cooked without skin – 260g
Parmesan Cheese – 30g
Preparation:
Peel and finely dice the onion. De-seed and cut the red pepper into bite-sized chunks. Peel and finely chop the garlic. Trim the courgette and cut into 1cm chunks. Peel and finely dice the carrot. Wash anf finely dice the celery.
Cut the chorizo into slices about 4mm thick and then halve the slices.
Drain the sundried tomatoes and cut them into small pieces. Dice the cooked chicken into bite-sized chunks. Finely grate the Parmesan cheese.
Method:
Pour the oil into a pre-heated heavy pan. Add the onion, carrot, and celery, then turn the heat down. Cook until softened and translucent, then add the chorizo and fry until lightly browned. Add the garlic, red pepper, and courgette. Continue to fry for a few moments.
Add the paprika, the water (boiling) and the stock pot. Add the orzo and the dried thyme.
Cook on a low simmer for 10 minutes, stirring occasionally to prevent sticking.
Add the chicken and stir over the heat for around 5 minutes, just long enough to warm through.
Finally, just before serving, stir through the grated Parmesan cheese. It melts into the sauce, giving the dish a wonderfully creamy texture and rich, indulgent flavour. It’s amazing how such a simple addition can transform the whole meal, making it feel like a real treat whilst still being a satisfying one-pot dish.
Nutrition Data Per Serving
Calories (kcal) 516.0
Protein (g) 37.8
Carbohydrate (g) 48.9
Fat (g) 18.8
Fibre (g) 4.6
Fruit & Veg 2.0
