Creamy Chicken Orzo Recipe

Hai girls, welcome to Cooktophia. Now we will make Creamy Chicken Orzo Recipe. This lemon and pepper taste with chicken and goat cheese like spring! It’s full of bright, subtle, and subtle flavors. Fresh basil, lemon, tarragon, Greek yogurt, and goat cheese are delicious together. It is very easy to prepare too so you can cook it year-round for a delicious dinner option.

Creamy Chicken Orzo Recipe

What is Orzo?

If you’ve never heard of Orzo – you’re not alone! I often hear “Oh what is this?” When I mention this recipe to friends and family. Orzo “is a form of short pasta, shaped like a large grain of rice. Orzo is traditionally made with white flour, but it can also be made with whole grains”.

How do I make Creamy Chicken Orzo Recipe?

All you need is a quick bowl, a medium bowl with a whisk, and a cutting board with a knife. I also use a citrus juicer for the lemonade but this is optional. Oh and a wooden or silicone spatula for stirring and serving. This is.

The cooking process is very easy! There are two ingredients that need to be prepared in advance: the peas need to be thawed and Greek yogurt needs to be heated to room temperature. So select it in advance and the cooking process will be very fast.

Here are the basic Creamy Chicken Orzo Recipe instructions:

  • Fry the chicken in the prepared bowl.
  • Cook orzo and chicken together at IP for 4 minutes.
  • Remove chicken and add peas for 5 minutes.
  • Mix chutney together and add to IP along with goat cheese and herbs. Mix until creamy.
  • Serve your bird’s tongue with chicken strips, extra herbs, lemon zest, and goat cheese.

This is! There’s obviously more detail in the actual recipe instructions, but you can already tell how easy it is.

What do I serve with Creamy Chicken Orzo Recipe?

This Creamy Chicken Orzo Recipe includes lean proteins, grains, and starchy vegetables. So you’ll want to find non-starchy vegetables to fill the other half of your plate. And maybe add some fruit as well. Some good non-starchy vegetables you can use…

  • Italian salad or caesar
  • Steamed green beans
  • Roasted cauliflower

To spice up this recipe, I added kale salad. I took large handfuls of kale and put them in a bowl with juice from half a lemon, a pinch of salt, a dollop of olive oil with blood and orange, and a pinch of pomegranate balm. I rubbed it all together for a few minutes until the kale was soft. Then I cut up a “raspberry” to put it on top. The citrus salad was great with the orzo.

If you try this recipe, please let me know what you think! I really appreciate all of your comments and would love to see your creativity. Please leave a review and comment below. And don’t forget to take a quick photo of your creation and tag This & That on Instagram or Facebook.

Creamy Chicken Orzo Recipe


  • 1-2 T olive oil
  • 1.5 pound Chicken breast boneless/skinless*
  • Pepper salt to taste
  • 1 pound Barley Whole wheat, if available
  • 2 c Chicken broth Low sodium (or vegetable broth)
  • 2 c peas Thaw from frozen
  • 1/2 R Garlic powder
  • 1/4 R salt
  • 2-3 T Fresh basil
  • 1.5 R tarragon Dry
  • 4 ounce Goat cheese Record


  • 1/2 c Plain Greek yogurt Full fat, room temperature
  • 1/4 R Garlic powder
  • 1 Lemon flavor and juice*
  • 1.5 T olive oil
  • 3/4 R salt
  • 3/4-1 R black pepper

Prepare – do this before you start cooking:

Cooking chicken and rice:

  • Turn on Insta Pot (IP) in Saute mode. Add 1-2 tablespoons of olive oil. While it is heating up, dry the chicken with a paper towel and season generously with salt and pepper on both sides. Once the olive oil is hot, add the chicken to the saucepan, to burn for 3 minutes per side. Remove the chicken, set it aside, and turn it off.
  • Add broth, garlic powder, and a quarter ton of salt to IP. Using a wooden spoon, scrape off any brown bits from the bottom. Add the tongue of the bird to the broth and stir. Put the chicken over the bird’s tongue. Close and close the lid on the IP. Cook in manual mode for 4 minutes. Turn off Keep Warm if it is on.

While the IP is pressing and cooking, you have time to mix the sauce and chop the basil:

  • First, reserve 1 teaspoon of lemon peel for garnish (optional). Before slicing a lemon in half for a squeeze, roll it between your hand and the counter for 30 seconds to loosen the fibers. Then add all sauce ingredients to a medium bowl and whisk until well combined.
  • To chop basil: Lay the leaves flat on top of each other in a pile and roll them up like a cigar. Then cut it into thin strips. Save some chopped basil for garnish (optional).

Collect and submit:

  • Once the IP is over it cooks for 4 minutes, release the pressure immediately and remove the lid once the pin has fallen off. Take the chicken out and place it on a cutting board to let it rest for 5 minutes. Add peas to IP and replace the lid for 5 minutes to cook peas. Make sure IP is turned off. Cut the chicken into strips or cubes after it has rested.
  • Add the sauce to the IP along with the basil, 3 ounces goat cheese (cut it into pieces using a fork or knife), and dried tarragon. Mix it with the tongue of the bird and the peas until the goat cheese melts.
  • Transfer the sparrow tongue to a serving plate or dinner plate and place the chicken on top. Add lemon zest, goat cheese crumbs, and chopped basil for garnishing.
  • Enjoy!

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