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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo made in one skillet for a silky, saucy orzo texture with golden chicken thighs. Toasted orzo simmers in broth and cream until tender, then gets finished with Parmesan, wilted spinach, and sundried 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Creamy Parmesan Chicken and Orzo
  • 4 boneless skinless chicken thighs Use evenly sized thighs so they cook through at the same pace.
  • Salt Season to taste.
  • pepper Season to taste.
  • garlic powder Season to taste.
  • Italian seasoning Season to taste.
  • smoked paprika Season to taste.
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated Grate fresh for best melt.
  • 2 cup baby spinach Use baby spinach for quick wilting.
  • 0.25 cup sun-dried tomatoes, sliced
  • Fresh basil for garnish Optional but recommended.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Stir the sauce often during the 10-12 minute simmer to keep the orzo creamy instead of sticky. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly less thick).