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OH, boy, is this creamy summer corn and tomato chicken and orzo not summer on a plate? Corn, tomatoes, fresh basil and chives all marry together in this dish and create the perfect bite. This is one of my favorite comfort meals in the summer. It is packed with flavor and it is easy to pull together. I’m a huge fan of orzo, so having another orzo dish to add to my repertoire is a plus. If you love that little pasta shape as much as I do, check out my shrimp, lemon, dill & orzo salad recipe too! Both of these recipes scream summer to me.
Ingredients in this orzo recipe
- Chicken cutlets
- Butter
- Olive oil
- Flour
- Garlic
- Orzo
- White Wine
- Chicken stock
- Corn
- Cherry tomatoes
- Lemon
- Heavy cream
- Parmesan
- Basil
- Chives
Ingredient substitutions
ORZO: If you want to up the nutritional value of your meal, try whole wheat orzo. Otherwise, use small shaped pasta or even rice would work in this recipe.
CORN: If you have fresh corn, by all means cut it off the cob and add it. If not, thawed frozen corn works just great making this perfect to have all year long. You can use canned corn but it won’t have the same crisp texture as fresh or frozen.
BASIL: This dish screams for fresh basil so don’t substitute dried basil. You could try a different fresh herb like thyme or parsley.
CHEESE: If you love cheese, add more.
LEMON: Love lemon? Add the juice of a lemon and/or more zest.
WINE: Don’t have wine or don’t want to use it? Use additional stock.
WONDRA FLOUR: I love this product. The flour is finely milled and leaves the finest coat of flour on the chicken. However, you can absolutely use all-purpose flour. This is just a personal preference.
CHERRY TOMATOES: You can use what ever tomatoes you have on hand If use large tomatoes, cut into bite sized pieces.
HEAVY CREAM: You can substitute half-and-half or fat-free half-and-half, regular milk or even low-fat milk. The sauce will be thinner if you use a low-fat milk, but just as delicious. You do you.
You can really tailor those flavors to your liking. Be sure to taste for salt and pepper along the way and adjust as needed.
How to make my creamy summer corn tomato chicken orzo
- To get started, pull all your ingredients together. Then, it is time to prep the chicken.
- Season the chicken cutlets with a pinch of salt and freshly ground black pepper on all sides. Add the Wondra flour into a shallow mixing bowl and season with a pinch of salt and black pepper. Add the chicken to the flour and toss well to coat.
- Heat a skillet over medium-high heat and dd 2 tablespoons of the olive oil. Work in batches to sear the chicken, about 4 minutes per side. Transfer the chicken to a plate and put to the side.
- Chop your garlic and shallots. Then add butter to that same skillet and let melt.
Add the shallots and garlic and cook for a minute until fragrant then stir in the orzo. Add the white wine and bring to a simmer. Cook for 2 minutes. Add the chicken stock. Bring to a simmer again and cook for about 7-8 minutes until the orzo is al dente. (Taste. The orzo should be slightly firm.)
- Add the corn to the orzo and stir in. Let it cook for about a minute to warm through. Add the heavy cream and lemon zest and simmer another minute until warm. Add about two tablespoons of the grated parmesan cheese and stir into the mix.
- Slide the chicken back into the orzo and nestle it down into the mix to warm it back up. Sprinkle the cut tomatoes lightly with salt and some fresh ground black pepper. Add them to the skillet with the chicken and orzo. Let everything simmer for about 2-3 minutes.
- Add the chives and torn basil leaves. Taste and adjust seasoning if needed.
- Serve on a platter or individual plates topped with more Parmesan and chives. Enjoy.
Frequently asked questions about orzo
Orzo is a small, rice-shaped pasta made from wheat flour and water. Despite its appearance, it’s actually pasta, not rice. The name “orzo” means “barley” in Italian, referring to its grain-like shape. It’s commonly used in Mediterranean and Middle Eastern cuisines.
No, orzo is not rice. While it looks similar to rice grains, orzo is pasta made from wheat flour. It has a different texture and cooking method than rice, and contains gluten unlike most rice varieties.
Several substitutes work well depending on the dish: small pasta shapes like ditalini, small shells, or pearl couscous work best for maintaining similar texture. For gluten-free options, try rice, quinoa, or gluten-free small pasta shapes. In soups and salads, you can use barley or farro for a nuttier flavor.
Cook orzo like regular pasta in boiling salted water for 8-10 minutes until al dente. Use about 4-6 cups of water per cup of orzo. It can also be cooked risotto-style by gradually adding warm broth while stirring.
Orzo is versatile and appears in Greek dishes like my Greek style shrimp, feta & orzo recipe, Italian soups, pasta salads, pilafs, and as a side dish. It works well in both hot and cold preparations and pairs nicely with vegetables, herbs, and various proteins.
Yes, orzo can be cooked ahead and stored in the refrigerator for 3-4 days. To prevent sticking, toss with a little olive oil after cooking. It reheats well in the microwave or can be added directly to hot soups and stews.
Orzo provides carbohydrates and some protein, similar to other wheat pasta. Whole wheat orzo offers more fiber and nutrients than regular orzo. It’s relatively low in fat and can be part of a balanced diet when paired with vegetables and lean proteins.
Plan for about 1/2 to 3/4 cup of dry orzo per person as a side dish, or up to 1 cup per person if it’s the main component of the meal. One cup of dry orzo typically serves 2-3 people as a side dish.
Did you like this recipe? Please leave a comment and rating below. I’d love to hear from you. Be sure to try one of my other orzo recipes like my creamy whole wheat orzo with orange and spinach and my Greek style shrimp, feta & orzo.
Are you a fan of cooking with chicken breasts? If so, be sure to check out some of my other favorite chicken breast recipes.
Creamy Corn, Asparagus and Shrimp Soup
Creamy Summer Corn & Tomato Chicken & Orzo
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Thin chicken cutlets, about 1 1/2 lbs.
- Kosher salt and freshly ground black pepper
- ½ Cup Wondra flour
- 2 Tbsp. Olive oil
- 2 Tbsp. Unsalted butter
- 1 Lg. Shallot, thinly sliced
- 2 Garlic clove, minced
- 1 Cup Orzo
- 1 Cup White wine
- 1 ½ Cups Chicken stock
- 1 Cup Corn kernals, thawed if frozen
- 1 Cup Cherry tomatoes, halved
- 1 Tsp. Lemon zest
- ½ Cup Heavy cream
- 2 Tbsp. Parmesan cheese, grated plus more for garnish
- ½ Cup Fresh basil leaves, torn
- 2 Tbsp. Chives, minced
Instructions
- Season the chicken cutlets with a pinch of salt and freshly ground black pepper on all sides. Add the Wondra flour into a shallow mixing bowl and season with a pinch of salt and black pepper. Add the chicken to the flour and toss well to coat.
- Heat a skillet over medium-high heat and dd 2 tablespoons of the olive oil. Work in batches to sear the chicken, about 4 minutes per side. Transfer the chicken to a plate and put to the side.
- Add the butter to the same skillet and let melt. Add the shallots and garlic and cook for a minute until fragrant then stir in the orzo. Add the white wine and bring to a simmer. Cook for 2 minutes. Add the chicken stock. Bring to a simmer again and cook for about 7-8 minutesvuntil the orzo is al dente. (Taste. The orzo should be slightly firm.)
- Add the corn to the orzo and stir in. Let it cook for about a minute to warm through. Add the heavy cream and lemon zest and simmer another minute until warm. Add about two tablespoons of the grated parmesan cheese and stir into the mix.
- Slide the chicken back into the orzo and nestle it down into the mix to warm it back up. Sprinkle the cut tomatoes lightly with salt and some fresh ground black pepper. Add them to the skillet with the chicken and orzo. Let everything simmer for about 2-3 minutes.
- Add the chives and torn basil leaves. Taste and adjust seasoning if needed. Serve on a platter or individual plates topped with more parmesan and chives. Enjoy.
