This Creamy Parmesan Chicken Orzo Skillet is a warm hug in a bowl! Tender chicken and soft orzo pasta come together in a rich, cheesy sauce that’ll make you want seconds!
Honestly, who doesn’t love a one-pan meal? It’s so easy to make and clean up—perfect for busy nights after a long day. I often pair it with a side salad for a yummy dinner!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breasts work great here. If you prefer, you can substitute with chicken thighs for a juicier bite, or even tofu for a vegetarian option.
Orzo Pasta: Orzo gives a nice texture, but if you can’t find it, small pasta shapes like couscous, ditalini, or even rice can work as alternatives.
Heavy Cream: This creates a rich sauce, but you can use half-and-half for a lighter option. For dairy-free, coconut cream or a cashew cream are good swaps that still keep things creamy.
Parmesan Cheese: Freshly grated Parmesan adds the best flavor but feel free to use Pecorino Romano or a mix of your favorites. Nutritional yeast can be a fantastic vegan substitute for that cheesy flavor.
Spinach: Fresh spinach is a lovely addition, but kale or Swiss chard could also be used. Frozen spinach can work too; just make sure to thaw and squeeze out excess water!
What’s the Best Way to Cook Chicken So It Stays Juicy?
Cooking chicken to perfection can be tricky, but with a few simple steps, it can turn out juicy every time. First, be sure to season your chicken well, as this enhances the flavor.
- Sear the chicken breasts over medium heat for 6-7 minutes per side. This browning helps lock in moisture.
- Use a meat thermometer to check if they reach an internal temperature of 165°F (75°C) for safety and juiciness.
- Let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making every bite tender and delicious.
How to Make Creamy Parmesan Chicken Orzo Skillet
Ingredients You’ll Need:
For the Chicken:
- 1 pound chicken breast, boneless and skinless
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the Orzo:
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup spinach (fresh)
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy Parmesan chicken orzo skillet takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes on prep and about 20 minutes on cooking. Perfect for a quick yet delightful meal!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Make sure to coat both sides evenly for great flavor!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken breasts. Cook them for about 6-7 minutes on each side, until they are golden brown and fully cooked through. Once done, take the chicken out and set it aside on a plate.
3. Toast the Orzo:
In the same skillet, add the orzo pasta. Toast it in the leftover oil for about 1-2 minutes. This will add a bit of flavor to your pasta!
4. Add Chicken Broth:
Pour in the chicken broth and bring it to a gentle simmer. Cover the skillet and let it cook for about 10-12 minutes. You want the orzo to be tender and most of the liquid absorbed.
5. Make it Creamy:
Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese. Mix until everything is smooth and creamy. Then, toss in the fresh spinach and let it wilt into the mixture for added color and nutrition.
6. Combine and Simmer:
Return the cooked chicken to the skillet, placing it gently into the orzo. Let everything simmer together for an additional 2-3 minutes to get all those yummy flavors melded and to heat everything through.
7. Serve and Enjoy:
All done! Serve your creamy Parmesan chicken orzo skillet hot, garnished with freshly chopped parsley. Enjoy your delicious meal!
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo is a great substitute; just keep in mind that it may take a couple of minutes longer to cook. Start checking for doneness around the same time as regular orzo to prevent overcooking.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with full-fat milk mixed with a little bit of cornstarch (about 1 tablespoon for every cup of milk) to help thicken it. Alternatively, you can use half-and-half for a slightly lighter option, but it may not be as rich and creamy.
Can I Make This Recipe Vegetarian?
How to Store Leftovers Properly?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water if the orzo seems dry. Give it a good stir to help it heat evenly!
