Save to Pinterest The smell of garlic and butter sizzling together is one of those sounds that stops everyone mid-conversation. I was scrolling through TikTok one evening, exhausted from work, when I saw someone make this creamy chicken orzo in one pan. The next night, I grabbed what I had in my fridge and tried it. By the time I stirred in the Parmesan, I knew this was going to become a weekly thing.
I made this for my neighbor after she had surgery, and she texted me two hours later asking for the recipe. She said her husband kept going back for seconds straight from the skillet. That is when I realized this dish has a way of making people feel cared for without you having to say much. It is warm, filling, and just familiar enough to feel like home.
Ingredients
- Boneless, skinless chicken breasts or thighs (1 lb): Thighs stay juicier, but breasts work beautifully if you do not overcook them.
- Salt, black pepper, smoked paprika: This trio gives the chicken a subtle warmth and depth before it even hits the pan.
- Olive oil (2 tbsp): Use this to sear the chicken so it gets golden and flavorful on the outside.
- Unsalted butter (3 tbsp): Butter adds richness to the sauce and helps the onions caramelize without burning.
- Yellow onion (1 medium, finely diced): Dice it small so it melts into the sauce and sweetens as it cooks.
- Garlic (4 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just will not give you that fragrant punch.
- Dry orzo pasta (1 cup): Orzo is a tiny rice-shaped pasta that gets creamy as it absorbs the broth and dairy.
- Red pepper flakes (1/2 tsp, optional): A little heat balances the cream and gives it a chili mac edge.
- Dry white wine (1/2 cup): It deglazes the pan and adds brightness, but you can use chicken broth if you prefer.
- Low-sodium chicken broth (2 cups): This is the base of your sauce, so use a brand you trust.
- Whole milk or half-and-half (1 cup): This gives body without making it too heavy.
- Heavy cream (1/2 cup): The cream makes everything silky and luscious.
- Freshly grated Parmesan cheese (1 cup): Grate it yourself, the pre-shredded kind has anti-caking agents that make the sauce grainy.
- Baby spinach (2 cups, roughly chopped): It wilts down in seconds and adds color and a little freshness.
- Fresh parsley (1/4 cup, chopped): A handful at the end brightens everything up and makes it look restaurant-pretty.
Instructions
- Season and sear the chicken:
- Toss your chicken pieces with salt, pepper, and smoked paprika until evenly coated. Heat olive oil in a large, deep skillet over medium-high heat, then add the chicken in a single layer and let it sear undisturbed for 4 to 5 minutes per side until golden and cooked through.
- Remove and set aside:
- Transfer the cooked chicken to a plate and cover loosely with foil. Leave all those browned bits in the pan, they are flavor gold.
- Sauté the aromatics:
- Lower the heat to medium and add butter to the same skillet. Once it melts, toss in the diced onion and cook for about 3 minutes, stirring occasionally, until it softens and starts to turn translucent.
- Add garlic:
- Stir in the minced garlic and cook for just 1 minute, until your kitchen smells amazing. Do not let it brown or it will taste bitter.
- Toast the orzo:
- Add the dry orzo and red pepper flakes if you are using them, then stir constantly for about 2 minutes. Toasting the pasta gives it a nutty flavor and helps it hold its shape as it cooks.
- Deglaze with wine:
- Pour in the white wine and scrape up all those stuck-on bits from the bottom of the pan with a wooden spoon. Let it simmer for 1 to 2 minutes until the wine reduces slightly.
- Add the liquids:
- Pour in the chicken broth, milk, and heavy cream, then stir everything together. Bring it to a gentle simmer, watching so it does not boil over.
- Simmer with the chicken:
- Nestle the seared chicken pieces back into the skillet, then cover and let everything cook together for 10 to 12 minutes, stirring occasionally. The orzo will absorb most of the liquid and become tender.
- Stir in Parmesan:
- Remove the lid and stir in the grated Parmesan cheese until it melts completely and the sauce turns glossy and creamy. Taste and adjust seasoning with more salt or pepper if needed.
- Wilt the spinach:
- Fold in the chopped spinach and cook for another 2 minutes, just until it wilts down. It will shrink a lot, so do not worry if it looks like too much at first.
- Garnish and serve:
- Sprinkle fresh parsley over the top and serve the skillet hot, straight from the stove. Spoon extra sauce over each portion because that is the best part.
Save to Pinterest One rainy Tuesday, I made this for my family and we ate it right out of the skillet at the kitchen table. My brother said it reminded him of the garlic Parmesan soup we used to get at a little diner near campus. I had not thought about that place in years, but he was right. Sometimes a simple dish can take you right back to a moment you forgot you missed.
How to Store and Reheat Leftovers
Let the orzo cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The orzo will soak up more sauce as it sits, so when you reheat it, add a few tablespoons of broth or milk to bring back that creamy texture. I usually reheat individual portions in the microwave for about 90 seconds, stirring halfway through. You can also warm it gently on the stovetop over low heat, stirring often so the bottom does not scorch.
Simple Swaps and Variations
If you want to make this vegetarian, skip the chicken and add a pound of sliced mushrooms when you sauté the onions. Kale works great in place of spinach, just chop it finely and add it a minute or two earlier so it has time to soften. Frozen peas are another easy swap, stir them in at the very end so they just heat through. For a lighter version, use all milk instead of cream, though the sauce will be a bit thinner. And if you love extra heat, double the red pepper flakes or add a dash of hot sauce when you serve.
Pairing and Serving Suggestions
This dish is rich and creamy, so I like to serve it with something crisp and bright to balance it out. A simple arugula salad with lemon vinaigrette or a plate of roasted green beans works perfectly. For wine, a chilled Chardonnay or Pinot Grigio complements the garlic and Parmesan without overpowering the dish. If you are feeding a crowd, you can double the recipe and use a bigger skillet or a wide, shallow Dutch oven.
- Serve with crusty bread to soak up every bit of sauce.
- Top with extra Parmesan and a drizzle of good olive oil right before serving.
- Add a squeeze of fresh lemon juice over each bowl for a bright finish.
Save to Pinterest This creamy garlic Parmesan chicken orzo has become one of those recipes I turn to when I want comfort without the fuss. It is forgiving, flexible, and always makes people smile when they take that first bite.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work wonderfully and add extra richness and flavor. They're also more forgiving and stay juicier during cooking.
- → What can I substitute for the white wine?
Simply use additional chicken broth in place of the wine. For extra depth, add a splash of lemon juice or white wine vinegar to mimic the acidity.
- → Can I make this ahead of time?
This dish is best enjoyed fresh, but you can refrigerate leftovers for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to restore the creamy texture.
- → How do I prevent the orzo from becoming mushy?
Stir occasionally while simmering and keep the heat at a gentle simmer rather than a rolling boil. The orzo should absorb most liquid while maintaining a slight bite.
- → What other vegetables can I add?
Try sun-dried tomatoes, sautéed mushrooms, roasted red peppers, or frozen peas. Add heartier vegetables like mushrooms with the onions, and delicate greens at the end with the spinach.
- → Can I use a different type of pasta?
Small pasta shapes like ditalini, small shells, or acini di pepe work well. Adjust the cooking time as needed based on the pasta's package directions.