Save to Pinterest My stove was a mess, the sink piled high, and I had exactly one skillet clean. That's how this recipe was born. I tossed chicken, orzo, and whatever I had in the fridge into that pan, and twenty minutes later, my kitchen smelled like a Italian grandmother had taken over. The creamy, garlicky result tasted like I'd planned it all along, and I've been making it ever since.
The first time I made this for my neighbors, they asked if I'd ordered takeout. I pointed to the single skillet on the stove, still steaming, and watched their faces change from skeptical to impressed. We ate it straight from the pan with crusty bread, passing around extra Parmesan like it was currency. That night, I realized some of the best meals don't need a dozen pots or a culinary degree.
Ingredients
- Boneless, skinless chicken thighs or breasts (1 lb): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if that's what you have on hand.
- Kosher salt (1 tsp) and black pepper (½ tsp): Season the chicken well at the start because it flavors the whole dish as it cooks and releases its juices.
- Italian seasoning (1 tsp): This little shortcut brings oregano, basil, and thyme into the mix without opening three jars.
- Olive oil (1 tbsp): Just enough to get a golden sear on the chicken and build a flavorful base in the pan.
- Garlic (4 cloves, minced): Fresh garlic makes the kitchen smell like a hug, and it mellows into sweet, savory magic as it cooks.
- Yellow onion (1 small, finely diced): Dicing it fine helps it melt into the sauce and adds a subtle sweetness that balances the richness.
- Baby spinach (1 cup, roughly chopped, optional): I toss this in for color and a bit of guilt-free green, it wilts down to almost nothing.
- Orzo pasta (1½ cups): This rice-shaped pasta absorbs broth and cream like a sponge, becoming tender and luscious.
- Low-sodium chicken broth (3 cups): Low-sodium gives you control over the saltiness, especially once the Parmesan goes in.
- Heavy cream (½ cup): This is what transforms broth into a silky, dreamy sauce that clings to every grain of orzo.
- Freshly grated Parmesan cheese (¾ cup): Pre-grated doesn't melt the same way, freshly grated Parmesan turns creamy and coats everything beautifully.
- Unsalted butter (2 tbsp): It adds richness and helps the onions soften without browning too fast.
- Fresh parsley (2 tbsp, chopped): A handful of parsley at the end brightens the whole dish and makes it look like you tried harder than you did.
Instructions
- Season the chicken:
- Toss the chicken pieces with salt, pepper, and Italian seasoning in a bowl, making sure every piece gets coated. This step takes thirty seconds and makes all the difference in flavor.
- Sear the chicken:
- Heat the olive oil in a large, deep skillet over medium-high heat until it shimmers, then add the chicken in a single layer. Let it sear without moving it for a few minutes until golden brown, then flip and cook through, about 5 to 7 minutes total, then transfer to a plate.
- Saute the aromatics:
- Lower the heat to medium, add the butter to the same pan, and let it melt into the chicken drippings. Toss in the diced onion and cook until soft and translucent, about 3 minutes, then stir in the garlic and cook just until fragrant, about 1 minute.
- Toast the orzo:
- Add the orzo to the pan and stir it around for 1 to 2 minutes, letting it toast lightly in the butter and aromatics. You'll smell a nutty, toasty aroma, that's when you know it's ready.
- Add the broth:
- Pour in the chicken broth and scrape up any browned bits stuck to the bottom of the pan, those are pure flavor. Bring it to a gentle boil, then reduce the heat to a simmer.
- Cook the orzo:
- Cover the pan and let the orzo simmer for 8 to 10 minutes, stirring occasionally to keep it from sticking. When it's tender and most of the liquid is absorbed, you're ready for the creamy part.
- Finish with cream and chicken:
- Return the seared chicken and any juices to the pan, then stir in the heavy cream and Parmesan cheese. If you're using spinach, toss it in now and watch it wilt into the sauce.
- Simmer and thicken:
- Let everything simmer gently for 2 to 3 minutes, stirring, until the sauce is creamy and clings to the orzo. Taste and adjust the seasoning if needed.
- Garnish and serve:
- Remove the pan from the heat, sprinkle with fresh parsley and extra Parmesan, and serve it hot straight from the skillet. It tastes like comfort and looks like you've been cooking all day.
Save to Pinterest One evening, my friend called in tears over a rough day at work, so I invited her over and made this while she talked. By the time we sat down with bowls of creamy orzo and chicken, she was laughing again. Food doesn't fix everything, but it sure helps when you're eating it with someone who cares.
Making It Your Own
This recipe is a template, not a rulebook. I've stirred in mushrooms, bell peppers, and even sun-dried tomatoes when I had them sitting in the fridge. Swap the spinach for kale or arugula, use half-and-half instead of heavy cream if you want it lighter, or toss in a pinch of red pepper flakes if you like a little heat. The orzo is forgiving, and the creamy base welcomes just about anything you throw at it.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream. I add a splash of chicken broth or milk when reheating on the stove to loosen the sauce, since the orzo soaks up liquid as it sits. Microwave reheating works too, just stir halfway through and add a little liquid to keep it creamy. I've even eaten it cold straight from the fridge on a busy morning, and it still tasted good.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or alongside roasted broccoli or green beans for a bit of crunch. Crusty bread is non-negotiable in my house because there's always extra sauce to soak up. If you're feeding a crowd, double the recipe and bake it in a big casserole dish, it works just as well and looks impressive.
- Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
- Add a handful of cherry tomatoes in the last few minutes for a pop of color and acidity.
- Sprinkle toasted pine nuts or slivered almonds on top for a little crunch.
Save to Pinterest This one-pot wonder has saved more weeknights than I can count, and it never gets old. I hope it becomes one of those recipes you come back to again and again, the kind you make without looking at the instructions and share with people you love.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work well. Cut them into bite-size pieces and be careful not to overcook, as breasts can dry out faster than thighs.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter sauce, though it will be less rich. You can also use whole milk mixed with a tablespoon of cream cheese for added creaminess.
- → Can I make this dish ahead of time?
The orzo will absorb liquid as it sits, so it's best enjoyed fresh. If making ahead, undercook the orzo slightly and add extra broth when reheating to restore creaminess.
- → What other vegetables can I add?
Mushrooms, bell peppers, sun-dried tomatoes, or cherry tomatoes work beautifully. Add heartier vegetables like mushrooms with the onions; delicate ones like spinach at the end.
- → Can I use a different pasta shape?
Small pasta shapes like ditalini, small shells, or even broken spaghetti work well. Keep the cooking time similar and monitor liquid absorption as different shapes may vary slightly.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream to restore the creamy texture.