This recipe is bright and super delicious! In 30 minutes you can make chicken cutlets with creamy tomato orzo. Succulent chicken cutlets served with a creamy, fresh tomato orzo, finished with Parmesan, herbs, spices, and a pop of spinach. It’s an all-in-one, comforting dinner the whole family will enjoy.
Table of contents
- Why we love this recipe
- Main ingredients
- Tried and true tips
- Serving suggestions
- Storage and reheating directions
- More chicken recipes to try
Why we love this recipe
For weeknight dinners I look for speed, flavor, and a bit of veg—30 minutes, great taste, and some greens. This dish checks all three. Thin chicken cutlets sear quickly while orzo cooks in minutes, and a simple tomato-and-Parmesan sauce ties everything together. The result is a Mediterranean-inspired, one-pan-feel meal that’s both comforting and bright. Orzo is especially useful for fast weeknight cooking because it’s quick and adaptable.
Main ingredients
Tried and true tips
- The cream is optional. It adds richness but the dish is delicious without it.
- You can use boneless, skinless chicken thighs instead of breasts if preferred.
- Substitute gluten-free orzo to make this gluten-free friendly.
- Use drained canned diced tomatoes or canned cherry tomatoes if fresh aren’t available.
- Any small tomato works—cherry, grape, or a medley of colorful tomatoes.
Serving suggestions
I usually serve this with a simple green salad such as butter lettuce or a shaved fennel, cucumber, and celery salad. If you don’t add spinach into the orzo, sautéed spinach with garlic in extra-virgin olive oil makes a lovely side. A light, crisp white wine is a nice pairing if you enjoy wine with dinner.
Storage and reheating directions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a nonstick skillet over low–medium heat with 2–3 tablespoons of chicken broth to loosen the orzo. Add more broth as needed to restore creaminess and finish with a small pat of butter for extra richness.
More chicken recipes to try
-
Yogurt Herb Marinated Grilled Chicken
-
Creamy Tomato Chicken and Mushroom Pasta
-
Chicken and Summer Vegetable Orzo
-
Easy Almond Chicken Stir Fry
If you try this recipe, please comment below and share your rating — we appreciate your feedback!
All content and photographs ©Claudia’s Table and claudiastable.com
Chicken cutlets with Creamy Tomato Orzo (30 minutes!)
Ana Coronado
April 3, 2026
Pin Recipe
Equipment
- large skillet (12 inch)
- pot (4 quart)
Ingredients
- 3–4 chicken cutlets (about 1 1/4 pounds), thin cut or pounded thin
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 teaspoon ground paprika, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon Italian seasoning blend, divided
- 1/2 teaspoon ground black pepper, divided
- 8 ounces cooked orzo
- 8 ounces fresh cherry tomatoes
- 1 handful fresh spinach
- 1 cup reserved pasta water
- 1 cup freshly grated Parmesan, plus extra for serving
- 1/2 cup chicken broth or stock
- white wine (optional)
- 1/4 cup cream (optional)
- Salt and pepper, to taste
- Fresh basil for garnish
Instructions
- Prepare all ingredients.
- Cook orzo to al dente and reserve 1 cup of pasta water.
- If the chicken is thick, pound to about half the thickness so it cooks evenly and quickly.
- Season both sides of the chicken using half of the paprika, garlic powder, Italian seasoning, salt, and pepper.
- Preheat a large skillet and add 1 tablespoon olive oil.
- Sear chicken 2–4 minutes per side until cooked through. When nearly done, add 1/2 tablespoon butter to finish. Cook in batches if needed and keep warm.
- After removing chicken, deglaze the skillet with 1/2 cup white wine or chicken broth, scraping up browned bits; cook about 1 minute.
- Add the cherry tomatoes and an additional 1/2 tablespoon olive oil if needed.
- Cook tomatoes about 5 minutes, pressing gently so they burst and release their juices.
- Stir cooked orzo into the tomato mixture with 1/2 cup of the reserved pasta water.
- Stir in 1 tablespoon butter and the fresh spinach.
- Add the remaining paprika, garlic powder, Italian seasoning, salt, and pepper to taste.
- Mix in the Parmesan cheese.
- Add 1/4 cup cream, or more pasta water or chicken broth as needed, stirring until combined and the spinach is wilted.
- Serve the orzo topped with a chicken cutlet, garnish with fresh basil and extra Parmesan.
Notes
Serving suggestions
Serve with a simple green salad like butter lettuce or a shaved fennel, cucumber, and celery salad. If you omit spinach in the orzo, sautéed garlic spinach in olive oil is a great side.
Storage and reheating directions
Refrigerate leftovers up to 3 days in an airtight container. Reheat gently in a nonstick pan with a few tablespoons of chicken broth, adding more liquid as needed. Finish with a little butter to restore creaminess.
Nutrition
Calories: 485kcal
Carbohydrates: 47 g
Protein: 18 g
Fat: 25 g
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
I’m thrilled you’re here!
My name is Ana Coronado. I’ve spent decades developing, styling, and photographing recipes made for modern home cooks who want food that looks beautiful and tastes comforting. Thank you for being here—your support and interest mean a lot.