Orzo was accidentally created in 1884 when Italian pasta makers tried copying rice—now it cooks perfectly in chicken broth.
One Pot Orzo Chicken with Sun-Dried Tomatoes and Garlic Herb Cheese
Dive into the ultimate comfort food with this One Pot Orzo Chicken that bursts with flavor! Infused with succulent chicken, tangy sun-dried tomatoes, and creamy garlic herb cheese, this dish is not only a breeze to prepare but also a feast for your taste buds. Get ready for a satisfying meal that transforms simple ingredients into a delightful culinary experience!
The Story
This Mediterranean-American hybrid emerged in 1980s California when Greek immigrants discovered American processed cheese spreads—they swapped traditional feta for Philadelphia's garlic herb cream cheese, creating a pasta dish that would make both Athens and Wisconsin simultaneously proud and horrified, proving that culinary fusion sometimes requires abandoning all dignity.
Regional Twist
In Tuscany's Siena province, they replace the garlic herb cheese with aged pecorino and toss in extra sun-dried tomatoes soaked in Chianti, turning this weeknight shortcut into proper Italian comfort food.
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 4 oz (113 g) garlic herb cheese
- 1 cup (237 ml) orzo pasta
- 1 cup (118 ml) sun-dried tomatoes
Pantry Items
Amounts also listed in instructions below
- 2 cups (473 ml) chicken broth
- olive oil (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add chicken breast and cook until browned, about 5-7 minutes.
- 3
Stir in orzo, sun-dried tomatoes, and chicken broth.
- 4
Bring to a boil, then reduce heat and simmer until orzo is cooked, about 10-12 minutes.
- 5
Stir in garlic herb cheese until melted and creamy.
- 6
Season with salt and pepper to taste before serving.
💡 Pro Tips
- ✓Sear chicken at 375-400°F surface temperature (medium-high heat) for 2-3 minutes per side to develop Maillard browning before reducing heat, as the fond will deglaze into the orzo for deeper flavor.technique375-400°F surface temp
- ✓Use a 2.5:1 liquid-to-orzo ratio (2.5 cups total liquid to 1 cup orzo) because orzo absorbs more liquid than rice but less than other pasta shapes due to its wheat semolina density.ingredient2.5:1 ratio
- ✓Add garlic herb cheese when orzo reaches 185-190°F (just below boiling) to prevent the proteins from breaking and creating a grainy texture instead of smooth creaminess.timing185-190°F
- ✓Rehydrate sun-dried tomatoes in warm broth for 5 minutes before adding to release concentrated umami compounds and prevent them from absorbing too much cooking liquid from the orzo.technique5 minutes
- ✓Let the dish rest off heat for 2-3 minutes after adding cheese so residual heat continues cooking while starches thicken the sauce to proper nappe consistency.timing2-3 minutes
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