Our one-pan creamy chicken and chorizo orzo recipe is the perfect weekday dinner. This Spanish style dish is simple to whip up and packed with delicious flavour.
Ready for a new family favourite? Let's get cooking.
Honestly, who doesn't love a good one-pan recipe? It's a great way to feed the whole family on a busy weekday (and ALL of our kids love this dish, that's a big win for us lol).
Chicken and chorizo are a classic flavour pairing and with the addition of pasta, it makes a great comfort dinner. For a pasta free version of this dish be sure to take a look at our creamy chicken thighs with chorizo recipe.
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Ingredients
This recipe includes several kitchen staples and all ingredients can be purchased from your local supermarket.
- Half an onion
- Garlic
- Chorizo - choose a good quality Spanish chorizo for best flavour.
- Red capsicum - bell pepper
- Chicken thighs - boneless and skin removed.
- Dried oregano
- Orzo - also known as risoni. It is a short-cut pasta that looks like a large grain of rice.
- Chicken stock- homemade or good quality store-bought.
- Single cream - or half and half.
- Grated parmesan.
- Oil - your preferred non flavoured cooking oil.
- Salt and black pepper - to taste.
- Baby spinach - optional.
See recipe card below for quantities.
How to make one pan chicken and chorizo orzo
This easy one pan wonder really is quick to make so let us work you through the steps:
Place your cast iron pan over a medium heat and add the oil. Add the onion, garlic, chorizo and red capsicum. Cook for a few minutes until the onion has softened.
Then add the chicken and cook over a medium heat until the chicken is starting to brown about 4-5 minutes. Then add the dried oregano and orzo. Mix well to coat the orzo in all the flavours.
Add the chicken stock and bring the liquid to the boil then reduce and simmer for about 10 minutes or until the pasta is al dente.
Hint: While simmering stir often to prevent the orzo from sticking to the bottom of the pan.
Then add the cream to the dish and allow to simmer for a few more minutes. Add the grated parmesan and spinach allow to wilt and stir well. Taste and season with salt and pepper.
Serve and enjoy!
A tip from the chef
Make sure you taste before seasoning! Depending on the chorizo and parmesan you used the dish might already have enough salt. Taste and adjust the salt and pepper to your liking. Remember you can always add more but can't take away.
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Substitutions
The orzo in this recipe can be substitute with a variety of other pastas. Especially other short pasta shapes such as casarecce, cavatelli or fusilli.
You could even switch out the pasta for rice, arborio or risotto rice would work well just adjust the cook time. For more one pot goodness check out our rice variation of this dish, chicken, prawn and chorizo paella recipe.
Equipment
For this recipe, you will need a cast iron pan or skillet. If you don't have one of these you can also use a large heavy bottom non-stick pan.
Storage
Chicken and chorizo orzo leftovers can be stored in an airtight container in the fridge for 1-2 days. To reheat, place it in a pan on a low heat and allow to heat through slowly. Cover with a lid and add a little stock or water if required, to prevent it from drying out.
Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.
Happy cooking!
Recipe
Creamy Chicken And Chorizo Orzo
Ingredients
- 2 tablespoon Oil (non flavoured cooking oil)
- ½ Onion
- 3 Garlic, cloves
- 80 g Spanish chorizo
- ½ Red capsicum / bell pepper
- 300 g Chicken thigh Boneless, skin off
- 1 teaspoon Dried oregano
- 300 g Orzo also known as risoni
- 1 litre Chicken stock
- 125 ml Single cream (Half and half)
- ⅓ cup Parmesan Grated
- 2 handfuls Baby spinach (Optional)
- Salt and pepper Season to taste
Instructions
Prep the ingredients
- Cut the chicken into 2 cm cubes, cut the chorizo into small cubes. Dice the onion and red pepper (capsicum) then crush the garlic.
Cook the chicken and build the flavour
- Heat a large cast iron pan or skillet over medium heat and add the oil.
- Add the onion, garlic, chorizo and red pepper and allow to soften for a few minutes. Add the chicken and cook over medium heat until caramelised about 4-5 minutes.
- Add the oregano and orzo. Stir well to mix the ingredients and coat the orzo with all the flavours.
Add the liquids and simmer to cook
- Add the chicken stock and bring to a boil then simmer for 10 minutes (until the pasta is al dente). Stir often to prevent the orzo from sticking to the bottom of the pan.
- Add the cream to the dish and simmer for a few more minutes. Then add the spinach and parmesan and stir well.
- Taste and adjust the seasoning, serve and enjoy!
Leave your reviews, comments and questions below.