Chicken cutlets with Creamy Tomato Orzo (30 minutes!)
This recipe is bright and super delicious! 30 minutes to Chicken cutlets with Creamy Tomato Orzo. Succulent chicken cutlets paired with creamy, fresh tomato orzo, topped with Parmesan, herbs, spices, and a pop of green spinach. It’s an all-in-one, comforting dinner that everyone will love.
Table of contents
Why we love this recipe
In my house, for weeknight dinners to be great, they need to be quick (30 minutes is the benchmark), delicious, and include some veggies. This is my personal weeknight recipe trifecta. This is one of those recipes. Both chicken cutlets and orzo cook up quickly; add some veggies, spices, and herbs, and well, this simple and super delicious, Mediterranean-inspired chicken recipe will become a fast favorite. Orzo pasta is a weeknight hero ingredient. It cooks up fast and is versatile. Some of my favorites are Chicken and Summer Vegetable Orzo and Summer Pesto Orzo Pasta Salad.
Main ingredients
Tried and true tips
- The cream can be omitted in the end of the recipe. It does add a decadent creaminess but I’ve made it with and without. Both versions are delicious.
- You can substitute boneless, skinless chicken thighs for chicken breast cutlets.
- Feel free to use gluten-free orzo for this recipe.
- Use drained canned, diced, or canned cherry tomatoes instead of fresh cherry tomatoes.
- Any small, fresh tomatoes work; cherry, grape, or rainbow medleys.
Serving suggestions
When I make this recipe, I just add a simple green salad like Butter Lettuce Green Salad or my fave Shaved Fennel, Cucumber and Celery Salad. If you choose not to add spinach to the recipe, a simple sautéed spinach with garlic in extra-virgin olive oil works beautifully as a side dish.
Storage and reheating directions
Store any leftovers in a container with a tight-fitting lid. This dish can be stored in the refrigerator for up to 3 days. To reheat: I recommend using a nonstick pan. Preheat the pan on low-medium heat. Add the chicken cutlets and orzo, and start with 2-3 tablespoons of chicken broth. Allow to warm through gently, and continue adding chicken broth as needed to keep the orzo hydrated. Finish with a small amount of butter to enhance the dish’s creaminess.
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All content and photographs ©Claudia’s Table and claudiastable.com
Chicken cutlets with Creamy Tomato Orzo (30 minutes!)
April 3, 2026
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 Olive oil extra virgin
- 2 tablespoons Butter
- 1 teaspoon paprika, ground divided
- 1 teaspoon garlic powder divided
- 1 teaspoon Salt, kosher divided
- 1 teaspoon Italian seasoning blend divided
- 1/2 teaspoon Black Pepper, ground divided
- 8 ounces Orzo cooked
- 8 ounces cherry tomatoes fresh
- 1 handful spinach fresh
- 1 cup pasta water
- 1 cup Parmesan cheese fresh grated + more for serving
- 1/2 cup chicken broth or stock
- white wine optional
- 1/4 cup cream optional
- Salt and pepper to taste
- Basil for garnish fresh
Instructions
- Prepare all the ingredients.
- Cook orzo al dente – save 1 cup of pasta water.
- If the chicken is too thick, pound to about 1/2 of thickness so they cook evening and quickly.
- Using half of the spices, season the chicken cutlets on both sides.
- Preheat skillet and add 1 tablespoon of olive oil
- Sear the chicken on each side for about 2-4 minutes, or until done. Once seared and almost cooked through, add 1/2 tbsp of butter to finish the chicken breasts. Cook chicken in batches if needed.
- After the chicken is seared, deglaze the skillet with 1/2 cup of white wine or chicken broth. Scrape any bits from the bottom of the pan and cook down for about 1 minute.
- Add ripe cherry tomatoes. Add an additional 1/2 tbsp of olive oil if needed.
- Cook cherry tomatoes down for about 5 minutes. Using a spoon or spatula, carefully press the tomatoes so they burst.
- Once the tomatoes are cooked through and tender, add cooked orzo to the tomato mixture and 1/2 cup of the reserved pasta water.
- Stir in 1 tablespoon of butter to the mixture and fresh spinach.
- Toss in remaining paprika, garlic powder, Italian seasoning, salt, and pepper.
- Toss in Parmesan cheese.
- Add 1/4 cup of cream or more pasta water or chicken broth. Stir until fully combined and the spinach is wilted.
- Serve orzo with a chicken breast, garnished with fresh basil and some extra Parmesan cheese.
Notes
Serving suggestions
When I make this recipe, I just add a simple green salad like Butter Lettuce Green Salad or my fave Shaved Fennel, Cucumber and Celery Salad. If you choose not to add spinach to the recipe, a simple sautéed spinach with garlic in extra-virgin olive oil works beautifully as a side dish.Storage and reheating directions
Store any leftovers in a container with a tight-fitting lid. This dish can be stored in the refrigerator for up to 3 days. To reheat: I recommend using a nonstick pan. Preheat the pan on low-medium heat. Add the chicken cutlets and orzo, and start with 2-3 tablespoons of chicken broth. Allow to warm through gently, and continue adding chicken broth as needed to keep the orzo hydrated. Finish with a small amount of butter to enhance the dish’s creaminess.Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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My name is Ana Coronado, and I’ve spent more than three decades cooking, tasting, and refining recipes that bring people together. What began as a lifelong passion has become a profession- now I develop, style, and photograph recipes designed for today’s modern home cooks who want food that’s both beautiful for the eyes and good for the soul (and stomach!).
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