Creamy Garlic Parmesan Chicken Orzo (Printer View)

Tender chicken and orzo simmer in a rich garlic-Parmesan cream sauce for a comforting one-pot meal ready in 45 minutes.

# Components:

→ 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

# Method:

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 to a plate and set aside
03 - In the same pan, reduce heat to medium. Add butter, then 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 while stirring frequently
05 - Pour in chicken broth and scrape up any browned bits from the pan 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 texture and most liquid is absorbed
06 - Return seared chicken with any accumulated juices to the pan. Stir in heavy cream, Parmesan cheese, and spinach if desired. Simmer gently for 2 to 3 minutes while stirring until sauce is creamy and chicken is heated through. Adjust seasoning as needed
07 - Remove from heat and garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot

# Expert Advice:

01 -
  • It's genuinely one-pot, which means minimal cleanup and maximum satisfaction for your future self.
  • The chicken stays impossibly tender while the pasta soaks up all that garlicky, creamy goodness without tasting heavy.
  • Fancy enough to serve guests, simple enough to make on an exhausting Wednesday.
02 -
  • Don't rush the searing step—this is where flavor is created, and a proper crust on the chicken makes the entire dish taste more intentional and delicious.
  • Taste as you go, especially at the end; the Parmesan and cream can mask under-seasoning, so you might need a bit more salt than you'd expect.
03 -
  • Grate your Parmesan fresh from a block just before cooking—pre-shredded cheese contains anti-caking agents that can create a slightly grainy texture in the cream sauce.
  • If you prefer a lighter version, half-and-half works beautifully in place of heavy cream, though the sauce won't be quite as luxurious.
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