Creamy Garlic Parmesan Chicken Orzo (Printable Version)

Golden chicken with orzo in a rich garlic-Parmesan cream sauce. Cozy one-pot comfort in 45 minutes.

# What You'll 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 (optional)

→ 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

# Steps to Follow:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate.
03 - Reduce heat to medium. Add butter to the same 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 is al dente and most liquid is absorbed.
06 - Return seared chicken and any accumulated juices to the pan. Stir in heavy cream and Parmesan cheese. Add spinach if using.
07 - Simmer gently, stirring constantly, until the sauce achieves a creamy consistency and chicken is heated through, approximately 2 to 3 minutes. Adjust seasoning to taste.
08 - Remove from heat. Garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot.

# Additional Tips::

01 -
  • Everything cooks in one pan, so cleanup is as easy as the cooking.
  • The orzo soaks up all that creamy, garlicky goodness and tastes like tiny clouds of comfort.
  • It feels fancy enough for guests but forgiving enough for a Tuesday night when you're too tired to think.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip toasting the orzo, it only takes a minute and adds a depth of flavor you can't get any other way.
  • Stir the orzo occasionally while it simmers or it will stick to the bottom and turn into a gummy mess.
  • Use freshly grated Parmesan, the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of creamy.
  • Let the chicken rest on the plate while you cook the orzo, it stays juicier that way and you avoid overcooking it.
03 -
  • If the sauce looks too thick after adding the cream, stir in a few tablespoons of pasta water or extra broth to loosen it up.
  • Cut the chicken into similar-sized pieces so they cook evenly and you don't end up with some dry and some undercooked.
  • Taste the orzo before you add the cream, if it's still too firm, add a splash more broth and simmer another minute or two.
  • Let the dish rest off the heat for a minute before serving, the sauce will thicken slightly and cling better to the orzo.
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