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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo is a one-pan Italian-American dinner where golden chicken thighs rest over pillowy orzo in a silky, richly sauced Parmesan cream. Spinach and sun-dried tomatoes wilt into the sauce so every scoop is glossy and satisfying.
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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 Cutting not required.
seasonings
  • 0.25 tsp Salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp garlic powder To taste.
  • 0.75 tsp Italian seasoning To taste.
  • 0.5 tsp smoked paprika To taste.
orzo base
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
mix-ins
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • 1 Fresh basil for garnish For topping.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat 2 tbsp 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 the minced garlic for 30 seconds. Add the uncooked orzo pasta and toast for 1 minute.
  2. Pour in the chicken broth and heavy cream, bringing 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 the grated Parmesan cheese, baby spinach, and sliced sun-dried tomatoes. Cook just until the spinach wilts.
  2. Nestle the seared chicken thighs back into the creamy orzo and heat through for 2 minutes. Garnish with fresh basil and serve.

Notes

Pro tip: If the sauce thickens too quickly while the orzo cooks, add a splash of warm chicken broth and keep stirring to maintain a creamy consistency. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate after thawing. For a dairy-light swap, use half-and-half instead of heavy cream and add a little extra Parmesan to keep the sauce rich.