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Creamed Corn Orzo with Chicken Recipe

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3.8 from 1 review

This Creamed Corn Orzo with Chicken is a comforting and creamy one-pan meal featuring tender, seasoned chicken combined with orzo pasta cooked in a savory blend of sweet corn, chicken broth, heavy cream, and Parmesan cheese. Enhanced with garlic, onion, and a touch of lemon juice, this dish offers a rich and satisfying flavor perfect for a hearty weeknight dinner.

  • Total Time: 35 minutes
  • Yield: 4 to 6 servings

Ingredients

Chicken

  • 1 ½ to 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons Best Chicken Seasoning
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter

Creamed Corn Orzo

  • 1 tablespoon garlic, minced
  • 1 yellow onion, finely chopped
  • 1 cup orzo, uncooked
  • 1 can (15 ounces) sweet corn, drained
  • ½ teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 ½ cups (20 ounces) chicken broth
  • 1 cup (238 g) heavy cream
  • 1 cup (100 g) Parmesan, freshly grated
  • 1 tablespoon lemon juice
  • Red pepper flakes, for serving (optional)

Instructions

  1. Season the Chicken: Pat the chicken pieces dry and coat them generously with Best Chicken Seasoning to ensure they are flavorful before cooking.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the seasoned chicken and cook until it turns golden brown and reaches an internal temperature of 165°F, about 5 to 7 minutes. Remove the chicken from the skillet and set aside to keep warm.
  3. Sauté the Onion: In the same skillet, add the remaining tablespoon of olive oil and the finely chopped onion. Cook for approximately 2 minutes until the onion softens and becomes translucent.
  4. Add Garlic: Stir in the minced garlic and cook it for about 30 seconds to release its aroma without burning.
  5. Toast the Orzo and Corn: Add the uncooked orzo pasta, drained sweet corn, kosher salt, and black pepper into the skillet. Toast everything together for about 1 minute, stirring frequently to prevent sticking.
  6. Simmer with Broth: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer, stirring often, until the orzo is nearly al dente and most of the liquid has been absorbed—this should take about 10 minutes.
  7. Create Creamy Sauce: Stir in the heavy cream, freshly grated Parmesan cheese, and lemon juice. Continue cooking and stirring for roughly 2 minutes until the sauce becomes creamy and coats the orzo nicely.
  8. Combine Chicken and Heat Through: Return the cooked chicken to the skillet. Stir and cook together for 2 to 3 minutes to ensure the chicken is reheated and all flavors meld.
  9. Serve: Plate the creamed corn orzo with chicken and optionally sprinkle with red pepper flakes for a hint of heat and extra flavor.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the dish will be less rich.
  • You can use fresh corn kernels instead of canned for a fresher taste but adjust cooking times accordingly.
  • Adding fresh herbs like thyme or parsley can enhance the flavor profile.
  • Ensure the orzo does not overcook to maintain a pleasant texture.
  • Use a meat thermometer to check the chicken’s internal temperature for food safety.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/creamed-corn-orzo-with-chicken-recipe/