Creamy Garlic Parmesan Chicken Orzo (Printable)

Golden chicken and tender orzo simmered in rich garlic-Parmesan cream sauce for a comforting one-pot meal.

# What You’ll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil

→ Aromatics & Vegetables

06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1 cup baby spinach, roughly chopped (optional)

→ Orzo & Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth

→ Cream Sauce

11 - 1/2 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Additional Parmesan cheese for serving

# How-To:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add seasoned chicken and sear until golden brown and cooked through, approximately 5-7 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same pan, then sauté diced onion until soft and translucent, about 3 minutes. Stir in minced garlic and cook until fragrant, approximately 1 minute.
04 - Add orzo pasta to the pan and toast for 1-2 minutes, stirring frequently to prevent sticking.
05 - Pour in chicken broth while scraping up any browned bits from the pan bottom. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
06 - Return seared chicken with its juices to the pan. Stir in heavy cream and Parmesan cheese. Add spinach if desired. Simmer gently while stirring until sauce becomes creamy and chicken is heated through, approximately 2-3 minutes. Adjust seasoning to taste.
07 - Remove from heat. Garnish with fresh chopped parsley and additional Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor from all those golden, caramelized bits.
  • The sauce is genuinely creamy without tasting heavy, and the Parmesan sneaks in just enough sharpness to keep things interesting.
  • It's done in under 45 minutes, making it perfect for weeknight dinners when you want something that feels special but doesn't demand hours of your attention.
02 -
  • Don't skip the step of scraping up those browned bits after you add the broth; they're essentially liquid gold and make the difference between a good sauce and an unforgettable one.
  • Stir the orzo occasionally while it simmers so it doesn't clump or stick to the bottom, and remember it'll continue absorbing liquid even after you turn off the heat, so pull it from the stove when it's just barely al dente.
03 -
  • Always use low-sodium broth so you can control the saltiness as you cook; the Parmesan will add its own salty punch, and you'd rather adjust up than have to rescue an oversalted sauce.
  • If the sauce seems too thin after cooking, you can simmer it uncovered for a minute or two at the end to reduce it slightly, or if it's too thick, a splash of broth or cream will loosen it right up.
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