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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo is a one-pan Italian-American dinner with pillowy orzo in a silky, cheesy cream sauce. Golden chicken thighs nestle into creamy Parmesan orzo with wilted spinach and sundried tomatoes in every scoop.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 boneless skinless chicken thighs
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
  • 2 tbsp olive oil
orzo and sauce
  • 4 garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
finish
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • Fresh basil for garnish

Equipment

  • 1 large skillet

Method
 

Season and sear the chicken
  1. Season the 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 the chicken for 4-5 minutes per side until golden and cooked through, then remove to a plate.
Toast orzo and simmer
  1. In the same skillet, cook the minced garlic for 30 seconds. Add the uncooked orzo and toast for 1 minute.
  2. Pour in the chicken broth and heavy cream, then bring to a simmer. Cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Finish the sauce and serve
  1. Stir in the grated Parmesan, baby spinach, and sliced sun-dried tomatoes. Cook just until the spinach wilts.
  2. Nestle the chicken thighs back into the creamy orzo and heat through for 2 minutes. Garnish with fresh basil and serve.

Notes

For the creamiest texture, stir the orzo frequently while it simmers so it releases starch and thickens the sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to loosen. Freezing is not recommended because the creamy sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream (expect a slightly thinner sauce).