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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo with tender, pillowy orzo simmered in broth and heavy cream until richly sauced. Golden, seared chicken thighs nestle into the one-pan orzo with wilted spinach and sun-dried tomatoes 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
  • 0.5 tsp Salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste Use a mix of these seasonings to taste.
Orzo base
  • 2 tbsp olive oil
  • 4 garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
Add-ins and garnish
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • 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, then sear chicken for 4-5 minutes per side until golden and cooked through; remove to a plate.
Toast orzo and simmer the sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant, then add the uncooked orzo and toast for 1 minute while stirring.
  2. Pour in chicken broth and heavy cream, bring to a simmer, and 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 sliced sun-dried tomatoes, then cook until the spinach wilts and the sauce turns glossy.
  2. Nestle the chicken thighs back into the orzo and heat through for 2 minutes, keeping the surface simmering gently.
Serve
  1. Garnish with fresh basil and serve immediately so the chicken stays hot and the orzo remains creamy.

Notes

For the creamiest texture, stir frequently during the 10-12 minute simmer so the sauce emulsifies and coats the orzo. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because cream-based orzo can lose texture after thawing. For a lighter option, swap half the heavy cream for evaporated milk or use a reduced-fat cream.