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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo with golden seared chicken thighs and pillowy orzo in a silky, richly sauced cream-Parmesan broth. One-pan method keeps the spinach wilted and the sun-dried tomatoes visible in every scoop.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 boneless skinless chicken thighs
  • 0.5 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
aromatics and pan
  • 2 tbsp olive oil
  • 4 garlic, minced cloves
orzo and sauce
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
mix-ins and garnish
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • 1 fresh basil for garnish

Equipment

  • 1 large skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. 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 minced garlic for 30 seconds until fragrant. Add the orzo and toast for 1 minute.
  2. Pour in chicken broth and heavy cream, then bring the mixture to a simmer. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Finish and serve
  1. Stir in grated Parmesan, baby spinach, and sliced sun-dried tomatoes. Cook until the spinach wilts.
  2. Nestle the chicken back into the orzo and heat through for 2 minutes. Garnish with fresh basil and serve.

Notes

Pro tip: toast the orzo after cooking the garlic so it turns creamy instead of bland. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of chicken broth or water. Freezing is not recommended because cream-based orzo can change texture after thawing. For a lower-fat option, use half-and-half instead of heavy cream and reduce the Parmesan slightly.