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Chicken in Tomato-Basil Cream Sauce

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. —Rachel Kowasic, Connellsville, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 3 teaspoons butter, divided
  • 8 plum tomatoes, seeded and chopped
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 cup uncooked whole wheat orzo pasta
  • 1 cup evaporated milk
  • 1/2 cup loosely packed basil leaves, julienned
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese


  • In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.
  • Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.
Nutrition Facts
1-1/2 cups: 417 calories, 12g fat (6g saturated fat), 94mg cholesterol, 723mg sodium, 41g carbohydrate (10g sugars, 9g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 whole milk, 1/2 fat.
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Average Rating:
    Sep 6, 2019

    This recipe is easy and delicious. I have made it multiple times with regular orzo.

  • JLinnGS
    Feb 5, 2018

    We loved this recipe. It has a very good fresh taste.

  • scubacas
    Jul 14, 2016

    This recipe was was a little difficult to find the whole wheat orzo but I finally found it at Publix but not in the pasta section in the rice section. I didn't start using more liquid but it was obvious I was going to need more so I added more broth. I made it as low fat as I could by using Land o' Lakes light butter and low fat evaporated milk and reduced fat feta (I used the kind with basil for added flavor). I also did not use plum tomatoes but used sundried instead...I thought it was fabulous!!

  • Blarney1
    Jan 3, 2016

    Excellent recipe! The fresh Basil really makes the recipe special.

  • janetlutter
    Nov 9, 2015

    This is a great dish. Like the other reviewers, I added more broth when the orzo started looking dry. The feta really makes this dish stand out. I will definitely make again!

  • anselr
    Aug 23, 2015

    Really good and will definitely make again. I followed the recipe exactly and thought it had just the right amount of liquid. Wouldn't change a thing.

  • Tristym68
    Aug 1, 2015

    Good recipe . I also used more liquid , both chicken broth and evaporated milk . Think I will add a little more garlic and a pinch of cayenne pepper next time . This was a great "comfort" food with fewer carbohydrates than most . Will definitely try again ,

  • momio
    Jul 17, 2015

    I thought this was a good recipe and a little different than average. I do however think it needs more liquid. The 1/2 c of chicken broth called for was not enough to cook the orzo for 10 minutes. I thought that but went ahead and followed the recipe but my orzo was stuck to the pan and had no liquid left after 10 minutes. I also used the whole can of evaporated milk because it needed it and also it comes in a 12 oz can and I see no reason to save 4 oz. :)

  • laura78
    Jun 28, 2015

    This is a restaurant quality dish, in my opinion. It was a hit with my family and we will definitely make it again. It is very time-consuming, though. I have no idea how anyone could prepare all the ingredients in 20 minutes. I always wonder how they calculate the prep time.

  • Dougie55
    Jun 24, 2015

    Have made this twice now. First as is, and then with shrimp instead of chicken. Fantastic either way...Great fairly easy recipe that looks like you spent hours on it.