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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo is a one-pan Italian-American dinner where orzo simmers in broth and heavy cream until pillowy, then gets silky with grated Parmesan. Golden chicken thighs rest right on top, with wilted spinach and sun-dried tomatoes visible in every scoop.
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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 Use thighs for the juiciest sear and best texture with creamy orzo.
Seasoning
  • 0.25 tsp Salt Season to taste.
  • 0.25 tsp pepper Season to taste.
  • 0.5 tsp garlic powder Season to taste.
  • 0.5 tsp Italian seasoning Season to taste.
  • 0.25 tsp smoked paprika Season to taste.
Orzo base
  • 2 tbsp olive oil
  • 4 cloves garlic Minced.
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated Grate fresh for best melting.
Add-ins
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced Slice for even bites.
  • 1 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 the sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring so the pasta is coated.
  2. Pour in the chicken broth and heavy cream, then bring to a simmer over medium-high heat. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Finish with Parmesan, spinach, and tomatoes
  1. Stir in the grated Parmesan, baby spinach, and sun-dried tomatoes. Cook until the spinach wilts.
  2. Nestle the chicken thighs back into the orzo and heat through for 2 minutes. Turn off the heat so the sauce stays silky.
Garnish and serve
  1. Garnish with fresh basil and serve immediately. Make sure each serving gets a portion of chicken, spinach, and sun-dried tomatoes.

Notes

For the creamiest texture, stir frequently during the 10-12 minutes of simmering so the orzo releases starch and thickens the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the creamy sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).