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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo is a one-pan Italian-American dinner where pillowy orzo is simmered in broth and cream until richly sauced. Golden chicken thighs rest on top of wilted spinach and sundried tomatoes for a scoop-worthy, creamy finish.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
Orzo and sauce
  • 4 clove garlic 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 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Heat olive oil in a large skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden and cooked through, then remove.
Toast orzo and simmer
  1. In the same pan, cook minced garlic over medium-high heat for 30 seconds until fragrant. Add uncooked orzo and toast for 1 minute, stirring so it lightly coats.
  2. Pour in chicken broth and heavy cream, then bring to a simmer over medium-high heat. Cook uncovered for 10-12 minutes, stirring often, until orzo is tender and the sauce is creamy.
Finish and heat through
  1. Stir in grated Parmesan cheese, baby spinach, and sliced sun-dried tomatoes. Cook just until the spinach wilts and the mixture looks smooth and creamy.
  2. Nestle the seared chicken thighs back into the orzo and heat through for 2 minutes. Keep the pan at a gentle simmer so everything warms evenly.
  3. Garnish with fresh basil and serve immediately.

Notes

Pro tip: stir the orzo frequently during the 10-12 minute simmer so it releases starch and turns the sauce silky instead of watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the creamy texture can break after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce stays creamy, though slightly less rich).