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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo made in one skillet with golden seared thighs and pillowy, richly sauced orzo. The method simmers in chicken broth and heavy cream, then finishes 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: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasoning
  • 4 boneless skinless chicken thighs Pat dry for best browning.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black 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 For searing in the skillet.
Orzo base
  • 4 garlic Cloves, minced.
  • 1.5 cup orzo pasta Uncooked.
  • 3 cup chicken broth Low-sodium works too.
  • 1 cup heavy cream For a creamy sauce.
  • 0.75 cup Parmesan cheese Grated (about 3/4 cup).
Vegetables and garnish
  • 2 cup baby spinach Baby spinach, for wilting.
  • 0.25 cup sun-dried tomatoes Sliced.
  • 0.25 cup fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken thighs with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste, then sear in olive oil in a large skillet over medium-high heat for 4-5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
Toast orzo and simmer the sauce
  1. In the same pan, cook the minced garlic for 30 seconds. Add the orzo and toast for 1 minute, stirring to coat.
  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 with Parmesan, spinach, and tomatoes
  1. Stir in the Parmesan, baby spinach, and sliced sun-dried tomatoes, then cook until the spinach wilts. Keep the heat at a gentle simmer so the sauce stays silky.
  2. Nestle the chicken thighs back into the orzo and heat through for 2 minutes. Spoon sauce over the chicken as needed to warm evenly.
Serve
  1. Garnish with fresh basil and serve immediately for the creamiest texture.

Notes

Pro tip: keep stirring during the broth-and-cream simmer so the orzo releases starch for a glossy, creamy sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing: not recommended for best texture. Dietary swap: use half-and-half instead of heavy cream for a lighter result (sauce may be slightly less rich).