Chicken and Chorizo Orzo might be the most flavor-packed thing you can make in one pan in 30 minutes! Spanish chorizo rendered until the oil runs deep red and smoky, chicken seared in that same oil, orzo simmered in white wine and chicken bone broth until silky and creamy. Bold, hearty, and completely irresistible. (Don't say I didn't warn you lol)
A Quick Look at the Recipe
✅ Recipe Name: Chicken & Chorizo Orzo
🕒 Ready In: ~ 30 minutes
👪 Serves: 5 servings
🍽 Calories: ~ 671 per serving (estimated)
🥣 Main Ingredients: Chicken, Orzo, Chorizo, Red Pepper, Spinach
👌 Difficulty: Easy
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The chorizo oil is the secret. When Spanish chorizo renders in a hot pan the fat turns a deep paprika-stained red that flavors everything it touches. The chicken sears in it, the onions and peppers soften in it, and the orzo drinks it up as it simmers. By the time the Parmigiano Reggiano and baby spinach go in at the end this dish tastes like it took hours. It did not.
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Why You'll Love This Recipe
One pan, 30 minutes, feeds five people. The math on this one is very good.
Orzo simmered in white wine, chicken bone broth, and heavy cream gives you that silky creamy texture without any of the risotto effort.
Chicken and chorizo orzo with bold Spanish-inspired flavor built entirely in one pan from the very first step.
Chicken & Chorizo Orzo Video
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Ingredient Notes
Spanish Chorizo: The ingredient that makes this dish what it is. Spanish chorizo is a cured smoky sausage made with pork and smoked paprika that is completely different from fresh Mexican chorizo. What you are doing here is rendering the fat out of it in a hot pan so the oil turns a deep fragrant red that becomes the cooking fat for everything that follows.
Thin Chicken Cutlets: Seasoned with smoked paprika, oregano, garlic powder, onion powder, salt, and pepper and seared in the chorizo oil. The thin cut means they cook through quickly without drying out and pick up that smoky caramelized color from the oil.
Orzo: Two cups cooked directly in the broth and cream rather than a separate pot. The same technique I use in my Shrimp Scampi Orzo and my Sausage and Mushroom Orzo. Every grain absorbs the smoky chorizo-flavored liquid as it simmers and the result is deeply seasoned from the inside out.
Tomato Paste: Cooked tomato paste tastes like it has been simmering for hours. Those 2 minutes are doing more work than it looks like.
Dry White Wine: The wine lifts all the caramelized bits of chorizo and chicken from the bottom of the pan and turns them into flavor.
Chicken Bone Broth: Adds more body and richness than regular chicken broth and gives the orzo a depth that plain broth cannot match. If you only have regular chicken broth it works fine but the sauce will be slightly thinner and less rich.
Parmigiano Reggiano: Melts smoothly into the creamy orzo and adds a deep nutty, savory finish that pre-shredded parmesan with anti-caking agents simply cannot replicate. I use it in every orzo recipe on this site for the same reason and the difference is always noticeable.
Heavy Cream: Half a cup added with the broth that gives the orzo its silky body. It rounds out the smokiness of the chorizo and paprika and turns the broth into a sauce that coats every piece of orzo.
Substitutions & Variations
No Spanish chorizo? Portuguese chouriço is the most accurate substitute and has a very similar smoky paprika flavor. Andouille sausage works in a pinch but the flavor profile will be slightly different. Do not use Mexican chorizo here as it is fresh and crumbles rather than slicing into half moons.
No heavy cream? Full fat coconut cream works as a dairy free substitute. The sauce will have a very subtle sweetness but the smoked paprika and chorizo are strong enough that most people will not notice.
Want more vegetables? Cherry tomatoes added with the red pepper, or a handful of kale instead of spinach both work beautifully in this dish. If you love a vegetable forward one pan situation check out my Sheet Pan Baked Gnocchi with Mediterranean Meatballs which uses a similar covered then uncovered method.
No white wine? Add an extra quarter cup of chicken bone broth and a squeeze of lemon juice. The dish will still be delicious, slightly less complex in flavor.
FAQ
The heat was too high or it was not stirred frequently enough. Keep the heat on medium low once the broth goes in and stir every 2 to 3 minutes. Orzo cooked in broth needs more attention than pasta cooked in a big pot of water.
The orzo is best made fresh as it continues to absorb liquid as it sits and will thicken significantly. If you want to prep ahead, sear the chicken and cook the chorizo separately and store them in the fridge. Make the orzo fresh and add everything together at the end. Add a splash of warm broth when reheating to loosen it back up.
More Orzo Recipes You'll Love
- Asparagus Orzo Pasta Salad20 Minutes
- Lemon Orzo Chicken Soup25 Minutes
- Greek Chicken Orzo Bake1 Hours
- Lemon Chicken Orzo Pasta35 Minutes
⭐️ Recipe
Chicken & Chorizo Orzo
Ingredients
Chicken
- 4 thin chicken cutlets 2 breasts cut in half
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil for searing
Chorizo and orzo
- 11 oz Spanish chorizo sliced into half moons
- ½ tablespoon extra virgin olive oil
- ½ white onion diced
- 1 red bell pepper diced
- 3 garlic cloves crushed
- 1 tablespoon tomato paste
- ⅓ cup dry white wine
- 2 cups orzo
- 4 cups chicken bone broth
- ½ cup heavy cream
- ½ tablespoon chicken bouillon
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ cup freshly grated Parmigiano Reggiano
- 2 cups baby spinach
- Fresh parsley for garnish
Instructions
Cook the chorizo
- Heat ½ tablespoon of extra virgin olive oil in a large deep skillet over medium heat. Add the chorizo half moons in a single layer and cook for 3 to 4 minutes, turning once, until the fat has rendered and the oil has turned a deep fragrant red. The chorizo should be lightly caramelized on both sides. Remove the chorizo with a slotted spoon and set aside. Leave all the rendered oil in the pan.
Sear the chicken
- Season the chicken cutlets evenly on both sides with the smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Add 1 tablespoon of olive oil to the chorizo oil already in the pan and increase the heat to medium high.
- Add the chicken cutlets in a single layer and sear for 3 to 4 minutes per side until deeply golden and cooked through. Do not move them during the sear. You want a proper caramelized crust on each side. Remove the chicken and set aside on a plate to rest.
Build the base
- Reduce the heat to medium. Add the diced onion and red pepper to the same pan with all those flavorful drippings. Cook for 4 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the crushed garlic and cook for 30 seconds stirring constantly so it does not burn.
- Add the tomato paste and stir to coat the vegetables. Cook for a full 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet and rich rather than raw and sharp. This step is important. Do not rush it.
Deglaze and build the orzo
- Pour in the dry white wine and stir to deglaze, scraping up all the caramelized bits from the bottom of the pan. Let it simmer for 2 minutes until mostly absorbed.
- Add the orzo directly to the pan and stir to coat it in the oil and vegetable base. Let it toast for 1 minute stirring regularly.
- Pour in the chicken bone broth and heavy cream. Add the chicken bouillon, smoked paprika, and red pepper flakes. Stir everything together and bring to a gentle simmer over medium heat.
Simmer
- Reduce to medium low and cook for 10 to 12 minutes, stirring every 2 to 3 minutes to prevent the orzo from sticking to the bottom of the pan. The orzo should be al dente and have absorbed most of the liquid. The sauce should look creamy and loose, not dry. If it looks too thick before the orzo is cooked through, add a small splash of warm broth and continue simmering.
Finish
- Reduce the heat to low. Stir in the freshly grated Parmigiano Reggiano until fully melted and the sauce is smooth and silky. Add the baby spinach and stir gently until wilted, about 1 minute. Add the cooked chorizo back into the pan and fold in gently.
- Taste and adjust salt, pepper, and red pepper flakes as needed.
Serve
- Slice the rested chicken cutlets on a diagonal into strips. Spoon the orzo into bowls or onto a large serving platter and fan the sliced chicken over the top. Garnish generously with fresh parsley and serve immediately. This dish thickens as it sits so get it to the table while it is hot and saucy.
Did you make this recipe? Let me know!