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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo with pillowy orzo in a silky Parmesan-cream sauce. Golden chicken thighs rest over wilted spinach and sundried tomatoes for an Italian-American one-pan weeknight orzo dinner.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp Italian seasoning to taste
  • 0.5 tsp smoked paprika to taste
Olive oil
  • 2 tbsp olive oil
Garlic
  • 4 garlic cloves, minced
Orzo pasta and broth
  • 1.5 cup orzo pasta uncooked
  • 3 cup chicken broth
Cream and Parmesan
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese grated
Vegetables and toppings
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes sliced
Garnish
  • 0.25 cup fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through, then remove.
Cook the orzo
  1. In the same pan, cook the minced garlic over medium-high heat for 30 seconds until fragrant. Add the uncooked orzo and toast for 1 minute, stirring so the orzo gets lightly coated.
  2. 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.
Finish the sauce and reheat chicken
  1. Stir in the grated Parmesan cheese, baby spinach, and sliced sun-dried tomatoes, then cook until the spinach wilts. Nestle the chicken thighs back into the orzo and heat through for 2 minutes.
Serve
  1. Garnish with fresh basil and serve immediately.

Notes

Pro tip: Keep the sauce at a steady simmer and stir often so the orzo releases starch for a creamy texture. Store in an airtight container in the fridge for up to 3 days; reheat gently with a splash of chicken broth if it thickens. Freezing is not recommended because the cream sauce may separate. For a dairy-light option, use half-and-half instead of heavy cream and add the Parmesan at the end to help it emulsify.