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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo made in one skillet with golden chicken thighs and pillowy orzo coated in a silky, cheesy sauce. Garlic-toasting, simmered broth and cream, then finishing with Parmesan, wilted spinach, and sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, 4-5 minutes per side; remove to a plate (keep any juices in the skillet).
Toast garlic and orzo
  1. In the same skillet, cook the minced garlic for 30 seconds. Add the uncooked orzo and toast for 1 minute, stirring to coat so it starts to smell fragrant.
Simmer until creamy
  1. Pour in the chicken broth and heavy cream, then bring to a simmer over medium-high heat. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Add Parmesan, spinach, and tomatoes
  1. Stir in the grated Parmesan cheese, baby spinach, and sun-dried tomatoes. Cook until the spinach wilts, then keep the sauce simmering gently.
Reheat the chicken and serve
  1. Nestle the chicken thighs back into the orzo and heat through for 2 minutes. Garnish with fresh basil and serve.

Notes

For extra silky sauce, keep the orzo at a steady simmer and stir often during the 10-12 minute cook so the cream reduces evenly. Store leftovers in the refrigerator for up to 3 days; rewarm with a splash of chicken broth to loosen the sauce. Freezing isn’t recommended because cream-based orzo can break when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce will be a bit thinner, but still creamy).