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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo is a one-pan Italian-American dinner with golden chicken thighs and silky, richly sauced orzo. The orzo cooks in chicken broth and heavy cream until tender, then gets finished with Parmesan, wilted spinach, and sundried tomatoes for a spoon-tender, creamy texture.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken thighs
  • 4 boneless skinless chicken thighs
  • salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
Orzo and sauce
  • 4 garlic minced cloves
  • 1.5 cup orzo pasta uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese grated (3/4 cup)
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes sliced
  • fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the 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 to a plate.
Toast orzo and simmer sauce
  1. In the same pan, cook the minced garlic for 30 seconds. Add the uncooked orzo and toast for 1 minute, then pour in chicken broth and heavy cream and bring to a simmer.
Cook until creamy
  1. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy. If it looks too thick, add a splash of broth and stir through.
Finish with Parmesan, spinach, and sundried tomatoes
  1. Stir in the grated Parmesan, baby spinach, and sliced sun-dried tomatoes and cook until the spinach wilts. Keep stirring until the sauce turns smooth and glossy.
Heat chicken through and serve
  1. Nestle the chicken back into the orzo and heat through for 2 minutes. Garnish with fresh basil and serve while the orzo is creamy.

Notes

For the creamiest texture, stir the orzo often during the uncovered simmer so it releases starch and thickens the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or cream to loosen. Freezing is not recommended because the creamy sauce can separate. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly less thick).