Creamy Garlic Parmesan Chicken Orzo (Printable Version)

Juicy chicken and tender orzo in a silky garlic-Parmesan cream sauce, ready in one skillet in just 45 minutes.

# What You'll Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Skillet Base

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced

→ Pasta and Aromatics

09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional

→ Liquids

11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth

→ Cream and Cheese

13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese

→ Finishing

16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped

# Steps to Follow:

01 - Season chicken pieces with salt, pepper, and smoked paprika, distributing seasoning evenly.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4-5 minutes per side. Transfer to a plate.
03 - Reduce heat to medium and add butter and diced onion to the skillet. Sauté until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant and golden.
05 - Add orzo and red pepper flakes if using. Toast for 2 minutes while stirring frequently to coat with fat.
06 - Pour in white wine or chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for 1-2 minutes.
07 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer.
08 - Return chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
09 - Stir in Parmesan cheese until completely melted and sauce reaches creamy consistency.
10 - Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper to taste.
11 - Garnish with chopped fresh parsley and serve hot.

# Additional Tips::

01 -
  • Everything cooks in one skillet, so cleanup is just one pan and a cutting board.
  • The orzo absorbs all the creamy, garlicky sauce while it cooks, making every bite rich and comforting.
  • It tastes like you spent an hour in the kitchen, but you are done in under 45 minutes.
  • You can swap ingredients based on what you have: kale instead of spinach, chicken broth instead of wine, thighs instead of breasts.
02 -
  • Do not skip searing the chicken, that golden crust adds so much flavor to the whole dish.
  • Stir the orzo every few minutes while it simmers or it can stick to the bottom and burn.
  • Use freshly grated Parmesan, the pre-shredded kind will not melt smoothly and can make your sauce gritty.
  • If the sauce looks too thick, add a splash of broth or milk at the end to loosen it up.
03 -
  • Let the chicken rest on the plate while you cook the orzo so it stays juicy and does not dry out.
  • If your skillet does not have a lid, cover it tightly with aluminum foil during the simmering step.
  • Taste the sauce before adding the spinach, that is your last chance to adjust salt, pepper, or cheese.
  • For a restaurant-style presentation, spoon the orzo into shallow bowls and place a piece of chicken on top with a sprinkle of parsley.
Go Back