One-Pot Creamy Garlic Parmesan Chicken Orzo (Printer Friendly)

Golden chicken and tender orzo in a rich garlic-Parmesan cream sauce

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp 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 tbsp unsalted butter

→ Garnish

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

# Directions:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the pan, 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, stirring frequently to prevent sticking.
05 - Pour in chicken broth and scrape up 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 accumulated juices to the pan. Stir in heavy cream and grated Parmesan cheese. Add spinach if desired. Simmer gently for 2 to 3 minutes until sauce reaches creamy consistency and chicken is heated through. Adjust seasoning as needed.
07 - Remove from heat. Garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot.

# Pro Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time enjoying your meal instead of washing dishes.
  • The creamy sauce coats each piece of orzo so perfectly that your family will actually ask for seconds.
  • It comes together faster than ordering takeout, but tastes like you've been simmering it all afternoon.
02 -
  • If your sauce seems too thin after the pasta finishes cooking, don't panic—just let it simmer uncovered for another minute or two and it'll tighten up as the cream reduces.
  • The real difference between this tasting homemade and tasting like a shortcut is using freshly grated Parmesan cheese; it melts into the sauce instead of getting clumpy.
  • Stir the pan occasionally while the orzo cooks so nothing sticks to the bottom, but don't obsess over it—one good stir every couple minutes is plenty.
03 -
  • Don't use pre-grated Parmesan cheese—it has anti-caking agents that prevent it from melting smoothly into the sauce, so splurge the two minutes to grate it fresh.
  • If you accidentally over-reduce the liquid and the pasta is still crunchy, add more broth or even pasta water and keep simmering; it's almost impossible to mess this up beyond repair.
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