Creamy Parmesan Chicken And Orzo
This Creamy Parmesan Chicken and Orzo is super delicious, satisfying, and the kind of dinner you make once and then crave every week after. Best of all? It’s so easy to make with only 14 ingredients.
How to Make Creamy Parmesan Chicken and Orzo
Here’s everything broken down step-by-step, just like if we were hanging out in your kitchen, chatting away while stirring the pot.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- Salt and black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 cup orzo pasta
- 2 ½ cups chicken broth (preferably low-sodium)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, but so good)
- 1 cup baby spinach (optional, but adds a nice touch)
- Fresh parsley for garnish
🍽 Essential Tools for Making Creamy Parmesan Chicken and Orzo
Disclaimer: You can find all these tools & items on Amazon. I trust this company! If you use the links below, I may earn a small commission at no extra cost to you. It’s a simple way to support my work while stocking your kitchen with quality cooking tools.
Here’s a complete list of the essential tools you’ll need to make this creamy, comforting dish:
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Large Skillet or Sauté Pan with Lid – Ideal for browning the chicken and simmering the orzo in the creamy sauce.
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Cutting Board – For prepping chicken, herbs, and any optional veggies.
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Sharp Chef’s Knife – To slice chicken and chop fresh ingredients.
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Measuring Cups & Spoons – For accurately portioning orzo, broth, cream, parmesan, and seasonings.
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Tongs – For searing and flipping the chicken pieces evenly.
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Silicone Spatula or Wooden Spoon – Perfect for stirring the creamy sauce and orzo gently.
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Whisk – Helps blend the creamy parmesan sauce smoothly and lump-free.
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Ladle (Optional) – For adding broth or sauce with precision while cooking.
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Fine Grater or Microplane – To freshly grate parmesan cheese for the best flavor and texture.
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Meat Thermometer (Optional) – Ensures the chicken is cooked perfectly to a safe internal temperature.
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Serving Bowls or Plates – For dishing up this creamy comfort food beautifully.
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Oven Mitts (Optional) – If transferring the skillet to the oven to finish cooking or broil the top.
(Step-by-Step Cooking Instructions)
Step 1: Prep the chicken
Pat the chicken dry with paper towels. Season both sides generously with salt and black pepper. Don’t be shy, this is your flavor foundation.
Step 2: Sear the chicken
Heat the olive oil in a large skillet over medium heat. When it’s nice and hot, add the chicken. Let it cook for about 4–5 minutes per side until golden and almost cooked through. Remove from the skillet and set aside.
Step 3: Start the flavor party
In the same skillet, melt the butter. Throw in the minced garlic and chopped onion. Stir until everything smells so good you almost forget you’re cooking (about 2–3 minutes).
Step 4: Toast the orzo
Add the orzo to the skillet. Stir it around so it gets a little toasty and picks up all that buttery, garlicky goodness.
Step 5: Pour in the broth
Slowly add the chicken broth to the pan. Stir everything, scraping up any golden bits stuck to the bottom.
Step 6: Add the cream
Once the broth is simmering, stir in the heavy cream. This is when things start looking seriously irresistible.
Step 7: Bring back the chicken
Bring those chicken breasts right back into the skillet. Sprinkle in the Italian seasoning and crushed red pepper flakes if you want it a little spicy.
Step 8: Simmer and thicken
Let everything cook together for about 10–12 minutes. Stir occasionally, and watch that orzo soak up all the creamy goodness.
Step 9: Parmesan time
Once the orzo is tender and the sauce is dreamy and thick, stir in the Parmesan cheese. Taste and adjust seasoning if needed. (Usually, “more cheese” is the answer.)
Step 10: Add the spinach (optional)
If you’re using spinach, put it in now and stir until wilted. Just a minute or two.
Step 11: Serve and enjoy
Sprinkle some chopped parsley on top, and get ready for some serious dinner-table silence — you know, the kind where everyone’s too busy eating to talk.
Common Mistakes to Avoid
- Overcooking the chicken: Nobody likes dry chicken. Sear it until golden, but let it finish cooking in the sauce for juicy perfection.
- Rushing the orzo: Give the orzo time to soak up the broth and cream. Don’t rush it, patience = creamy, dreamy pasta.
- Forgetting to scrape the skillet: All those browned bits stuck to the pan? Stir them into the broth for max flavor.
- Adding Parmesan too soon: If you put the cheese in while it’s still too hot and soupy, it can get weirdly stringy. Wait until it’s thickened up a bit.
Recipe Best Tips
① Use fresh Parmesan — not the pre-grated stuff. It melts better and tastes way richer.
② Taste as you go — Salt levels vary depending on the broth and cheese, so adjust as needed.
③ Let it rest for 5 minutes before serving. The sauce thickens even more and gets even creamier.
Serving Suggestions
This Creamy Parmesan Chicken and Orzo is hearty enough to stand on its own, but if you want to round out the meal, here are a few ideas:
- A crisp green salad with a light vinaigrette.
- Roasted veggies like asparagus or broccoli.
- A big chunk of crusty bread to mop up that sauce (highly recommend).
Storage and Freezing
⇰ Fridge: Cool leftovers completely before storing in an airtight container. Good for up to 3 days.
⇰ Reheating: Add a splash of chicken broth or cream before reheating to bring back that creamy texture.
⇰ Freezer: You can freeze it, but the cream sauce may change texture a bit. If you do, freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs are juicier and super flavorful. Just adjust the cooking time a little since they might need a few extra minutes.
Q: Can I make this ahead of time?
A: Yes! It reheats well. Just remember to add a splash of broth or cream when warming it up.
Q: What can I substitute for heavy cream?
A: You can use half-and-half or even whole milk, but the sauce will be a little lighter and less rich.
Q: Is it spicy?
A: Only if you add the red pepper flakes, adjust to your liking.
Q: Can I make this gluten-free?
A: Yep! Swap the orzo for gluten-free pasta or even rice (though cook times may vary).
Q: How do I know when the chicken is done?
A: It should reach 165°F internally, or cut into it and check if the juices run clear — no pink!
Q: Can I add other veggies?
A: For sure! Mushrooms, peas, or even sun-dried tomatoes would be delicious in this.
Conclusion
Now, there you go, a cozy, creamy, soul-satisfying dinner that’s easier to pull off than you might think.
If you whip this up, don’t forget to share your dish in the comments! I seriously can’t wait to hear what you’ve made.
You Might Also Want To Try
⤵⬇
Chicken Orzo Recipe
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon juiced and zested
- 1/2 cup grated Parmesan cheese the good stuff, not the sawdust in a green can
- 1/2 cup fresh spinach
- 1/4 cup fresh parsley chopped
- Salt and pepper to taste
Instructions
Step-by-Step Instructions
- First things first, heat that olive oil in a large skillet or Dutch oven over medium-high heat. Add your chicken and season with salt and pepper. Cook until golden brown and cooked through. Remove the chicken and set it aside.
- Now, toss in the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. You know it’s ready when your kitchen smells like a fancy Italian restaurant.
- Add the orzo to the skillet and toast it for a minute or two, stirring constantly. This little trick gives it a lovely nutty flavor. Don’t skip it!
- Pour in the chicken broth, lemon juice, and lemon zest. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is cooked al dente.
- Remove the lid and stir in the cooked chicken, Parmesan cheese, and fresh spinach. Cook until the spinach wilts, about 1-2 minutes.
- Finally, stir in the fresh parsley. Season with more salt and pepper if needed. Serve hot and prepare for compliments.
