Creamy Garlic Parmesan Chicken Orzo (Printable)

Tender chicken and orzo in a rich garlic-Parmesan cream sauce, all made in one skillet for easy cleanup.

# What You’ll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Skillet Base

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced

→ Pasta and Liquids

09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth

→ Cream Sauce

13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese

→ Finishing Ingredients

16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped

# How-To:

01 - Season chicken pieces evenly with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4-5 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter and diced onion to the same skillet; sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add orzo and red pepper flakes if using. Toast for 2 minutes, stirring frequently to prevent sticking.
05 - Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom. Let simmer for 1-2 minutes.
06 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer.
07 - Return the cooked chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
08 - Stir in Parmesan cheese until fully melted and sauce achieves a creamy consistency.
09 - Fold in spinach and cook for another 2 minutes until wilted. Adjust seasoning with additional salt and pepper as needed.
10 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup is almost as quick as dinner itself.
  • The sauce tastes restaurant-quality but comes together in the time it takes to watch an episode of something.
  • It feels indulgent without any complicated techniques or ingredients you can't find at a regular grocery store.
02 -
  • Grate your Parmesan fresh from the block right before you use it, because pre-shredded versions have cornstarch that makes the sauce look gritty no matter how much you stir.
  • Keep the heat at a gentle simmer once the cream goes in, because high heat can cause the milk to separate and look broken even though it's still delicious.
03 -
  • If your sauce feels too thick at the end, stir in a splash of warm milk or broth—this isn't a mistake, just adjust as you go.
  • The secret to restaurant-quality cream sauce is patience: never rush the simmering stage because that's when the orzo becomes tender and everything melds together into something greater than its parts.
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