Creamy Garlic Parmesan Chicken Orzo (Printable)

Tender chicken and orzo simmer in a rich garlic-Parmesan cream sauce for an effortless one-skillet meal.

# What You Need:

→ Chicken

01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil

→ Aromatics & Vegetables

06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1 cup baby spinach, roughly chopped

→ Orzo & Broth

09 - 1½ cups orzo pasta
10 - 3 cups low-sodium chicken broth

→ Cream Sauce

11 - ½ cup heavy cream
12 - ¾ cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Additional Parmesan cheese for serving

# How-To:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add seasoned chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate.
03 - Reduce heat to medium and add butter to the same pan. Sauté diced onion until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute.
04 - Stir in orzo pasta and toast for 1 to 2 minutes, stirring frequently to coat with butter.
05 - Pour chicken broth into the pan and scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo reaches al dente consistency and most liquid is absorbed.
06 - Return seared chicken with any accumulated juices to the pan. Stir in heavy cream and Parmesan cheese. Add spinach if desired.
07 - Simmer gently while stirring until the sauce becomes creamy and chicken is heated through, 2 to 3 minutes. Adjust seasoning to taste.
08 - Remove from heat and garnish with fresh parsley and additional Parmesan cheese. Serve immediately.

# Expert Hacks:

01 -
  • Everything cooks in one pot, which means fewer dishes and more time enjoying your meal instead of cleaning up.
  • The sauce comes together naturally from the pasta's starch and cream, tasting restaurant-quality without pretension.
  • It's flexible enough to adapt to whatever vegetables you have lurking in your fridge without losing its soul.
02 -
  • Pre-grated Parmesan won't melt smoothly into the sauce because it has anti-caking agents—always use a box grater or microplane on a block of real Parmigiano-Reggiano.
  • Don't skip the searing step or that golden crust on the chicken; it's where most of the flavor lives and it only takes a few minutes but makes a real difference.
  • If your orzo seems dry before it's fully tender, add a splash more broth—pasta continues absorbing liquid, and better to have too much sauce than pasta that snaps instead of bites.
03 -
  • If your sauce seems thin after the pasta is cooked, mix a tablespoon of cornstarch with cold water and stir it in while simmering—it thickens without adding flour taste.
  • Room-temperature cream pours and incorporates more smoothly than cold cream straight from the fridge, so pull it out a few minutes early.
  • The dish comes together faster than you expect, so have your plates ready and eat it right away while the orzo is at its most tender.
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