Creamy Chicken Orzo with Sage

Simple ingredients make this creamy chicken orzo with sage a weeknight winner. It’s decadent, cozy, aromatic, and perfect for a quick dinner.

Earthy sage pairs beautifully with a rich, creamy chicken and orzo

I developed this recipe over two years ago, and it received rave reviews. For some reason, it never made its way to the website. I don’t know how I stumbled upon it again this week, but after reading so many positive reviews, I knew I had to share it here with everyone.

Unfortunately, I developed this recipe before I started documenting my recipe process with process photos, so this post will be a bit succinct. Eventually, I’ll remake this recipe and photograph the entire process but for now, one photo of this beautiful dish will have to suffice, I think!

How to make this creamy chicken orzo with sage

This dish is so easy to make. It starts with a simple base: aromatics, ground chicken, orzo, and cream. It’s finished with an irresistible, earthy sage oil and a few crispy sage leaves for textural contrast. And, of course, it wouldn’t be a rich pasta dish without a smattering of freshly grated Parmesan cheese, now would it?

What you need

• Sage leaves: You will use sage in three ways. First, mince sage leaves to add to the sauce. Then, fry a few leaves to crisp them up for garnish. Finally, tear a couple of leaves and add them to the hot oil for a few minutes to infuse the oil with sage flavor. You’ll use the resulting sage oil as a finishing oil for the chicken and orzo.
• Aromatics: Besides fresh sage, you will use shallot, garlic, and crushed red pepper to build a flavorful base for the sauce.
• Ground chicken: I find ground chicken to be one of the easiest proteins for quick weeknight dinners. If you prefer, you can use chopped chicken thighs or chicken breasts. You could also make this with ground turkey, beef, or pork.
• Orzo: Any short pasta will work here, but orzo is my favorite for this dish.
• Parmesan rind: This is optional, but if you have a Parmesan rind in your fridge or freezer, throw it in!
• Heavy cream: This creates a luxuriously decadent sauce.
• Baby spinach: You can use arugula or baby kale instead. Torn Lacinato kale would be equally delicious!
• Lemon juice: You’ll add lemon juice at the end to help brighten up the creamy, rich sauce.

How to make it

• Step 1: Brown the chicken. Cook the chicken in a little extra virgin olive oil until cooked through.
• Step 2: Add the aromatics. Add the shallot, garlic, minced sage, and crushed red pepper to the chicken.
• Step 3: Toast the orzo. Melt butter into the chicken and add the orzo. Cook it in the skillet with the chicken to lightly toast the pasta.
• Step 4: Simmer the sauce. Add water to the orzo along with the Parmesan rind. Bring to a boil and simmer over low heat for about 20 minutes until the orzo is tender. You may need to add a bit more water periodically if the orzo absorbs the liquid too quickly.
• Step 5: Finish the sauce. Add the baby spinach and lemon juice. Simmer for 5 minutes. Discard the Parmesan rind.
• Step 6: Make the sage garnish. Heat neutral oil in a small saucepan. Once hot, add a few whole sage leaves and fry briefly until crisp. Transfer to a paper towel-lined plate. Add a few more torn sage leaves to the hot oil, and immediately turn off the heat. Let stand for 3 to 5 minutes to infuse the oil with sage flavor. Remove and discard the torn sage leaves.

From there, you’re ready to serve it up! Simply spoon the chicken and orzo into bowls and garnish with crispy sage leaves. Drizzle the sage oil over each dish and sprinkle with freshly grated Parmesan cheese.

Creamy Chicken Orzo with Sage

Simple ingredients make this creamy chicken orzo with sage a weeknight winner. It's decadent, cozy, aromatic, and perfect for a quick dinner.

4 from 3 votes

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Inactive time: 20 minutes minutes

Servings: 4

Calories: 768kcal

Equipment

• Wide pot
• Small saucepan
• Slotted spoon

Ingredients

• 12 sage leaves (divided)
• 1 tablespoon extra virgin olive oil
• 1 pound ground chicken
• 1 shallot (peeled and diced)
• 6 cloves garlic (peeled and minced)
• ½ teaspoon crushed red pepper (plus more to taste)
• 2 tablespoons butter
• 8 ounces orzo (uncooked)
• 1 Parmesan rind (optional)
• 6 cups water (plus more if needed)
• ½ cup heavy cream
• 5 ounces baby spinach
• 1 lemon (juiced)
• ⅓ cup neutral oil
• Salt and pepper to taste
• ¼ cup Parmesan cheese (freshly grated; for garnish)

Instructions

Prepare the sage:

• Set aside 8 sage leaves. Finely mince the remaining 4 sage leaves.

Cook the chicken:

• Heat the 1 tablespoon extra virgin olive oil in a wide pot over medium-high heat. Add the chicken and cook for 10 to 12 minutes, breaking it up as it cooks. Season with salt and pepper.
• Add the shallot to the chicken and cook for 4 to 5 minutes until it softens. Add the minced garlic, minced sage, and crushed red pepper and cook for 1 minute until fragrant.

Toast the orzo:

• Melt the butter into the chicken. Once melted and bubbly, add the orzo and cook for 1 to 2 minutes until it begins to toast lightly. Season with salt and pepper.

Simmer the orzo:

• Pour in the water and stir to lift any orzo stuck to the pot. Bring to a boil, add the parmesan rind if using, and then reduce heat to low and simmer for 20 minutes or until the orzo is al dente. Stir often to prevent the orzo from sticking, and add more water as needed if it absorbs too much liquid.

Finish the orzo:

• Taste the orzo and add more salt and pepper if needed. Pour in the heavy cream and turn the heat to medium. Once the liquid is bubbling, add the baby spinach and juice from 1 lemon and cook for 5 minutes until wilted. Taste and season, and then turn off the heat. Discard the Parmesan rind.

Fry the sage leaves:

• As the orzo simmers, fry the sage leaves. Heat ⅓ cup neutral oil in a small saucepan over medium heat. Once shimmering and hot, add 6 of the smallest sage leaves. Cook for 45 seconds until crispy. Using a slotted spoon, transfer them to a paper towel-lined plate.
• Take the remaining 2 sage leaves and bruise them by squeezing them between your fingers. Then, tear the leaves in half. Add them to the oil, stir once, and then turn off the heat. Let stand for 3–5 minutes, stirring occasionally, to infuse the oil with the sage flavor fully. Use a slotted spoon to remove and discard the leaves.

To serve:

• Spoon the cooked orzo between bowls. Crumble the crispy sage leaves on top and drizzle with the reserved sage oil. Enjoy!

Nutrition

Calories: 768kcal | Carbohydrates: 50g | Protein: 32g | Fat: 50g | Sodium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin C: 26mg

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