Go Back

Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo made in one skillet with golden chicken thighs and pillowy orzo coated in a silky, rich cream-Parmesan sauce. Sear, simmer, then wilt spinach and fold in sun-dried tomatoes for an Italian orzo dinner with plenty of saucy coverage in every scoop.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs Pat dry for better searing.
  • Salt
  • pepper
  • garlic powder
  • Italian seasoning
  • smoked paprika
  • 2 tbsp olive oil
Orzo base
  • 4 garlic minced
  • 1.5 cup orzo pasta uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese grated
Stir-ins and garnish
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes sliced
  • fresh basil for garnish

Equipment

  • 1 Cast iron skillet
  • 1 sheet pan

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through, then remove to a plate.
Toast orzo and simmer
  1. In the same skillet, cook the minced garlic for 30 seconds until fragrant. Add orzo and toast for 1 minute, then pour in chicken broth and heavy cream and bring to a simmer while stirring.
  2. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Finish with Parmesan, spinach, and tomatoes
  1. Stir in Parmesan cheese, baby spinach, and sun-dried tomatoes, then cook until the spinach wilts and the sauce looks thick and silky.
  2. Nestle the chicken thighs back into the creamy orzo and heat through for 2 minutes.
Serve
  1. Garnish with fresh basil and serve immediately.

Notes

Pro tip: keep the sauce at a steady, gentle simmer and stir often so the orzo cooks evenly and turns pillowy. Refrigerate leftovers in a sealed container for up to 3 days; reheat with a splash of broth or water to loosen the sauce. Freezing isn’t recommended because the cream sauce may break after thawing. For a lighter option, use half-and-half instead of heavy cream and add the Parmesan off-heat so it melts smoothly.