Go Back

Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo made in one skillet with golden chicken thighs and pillowy orzo in a silky, rich Parmesan cream sauce. Spinach wilts right into the pan, and sundried tomatoes add sweet-tang bursts 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: 730
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken thighs
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 Italian seasoning to taste
  • 1 smoked paprika to taste
  • 2 tbsp olive oil
  • 4 garlic, minced
Orzo and creamy sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
Toppings and mix-ins
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

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 the chicken for 4-5 minutes per side until golden and cooked through; remove to a plate.
Toast and simmer the orzo
  1. Cook minced garlic in the same pan over medium-high heat for 30 seconds until fragrant, making sure no bits burn. Add orzo and toast for 1 minute, then pour in chicken broth and heavy cream and bring to a simmer.
  2. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce looks creamy and coats the pasta.
Finish with Parmesan, spinach, and tomatoes
  1. Stir in Parmesan cheese, baby spinach, and sliced sun-dried tomatoes, cooking until the spinach wilts and turns bright green.
  2. Nestle the seared chicken back into the orzo and heat through for 2 minutes, until warmed throughout.
Serve
  1. Garnish with fresh basil and serve hot, aiming for a wide scoop where chicken rests over silky orzo with spinach and sun-dried tomatoes visible.

Notes

For the creamiest texture, stir the orzo often during the 10-12 minute simmer so it releases starch and thickens the sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of chicken broth or water to loosen the sauce. Freezing isn’t recommended because the cream sauce can separate after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (it will be slightly less thick).