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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo with pillowy orzo pasta simmered in broth and cream, then finished with melted Parmesan for a silky sauce. Golden chicken thighs rest in the pan over wilted spinach and sundried tomatoes for a rich one-pan Italian-American dinner.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the creamiest texture, stir the orzo often while it simmers so the starch thickens the sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing is not recommended because cream-based orzo can break when thawed. For a lighter option, swap heavy cream with half-and-half and add the Parmesan at the end to help it emulsify.