One-Pot Creamy Garlic Parmesan Chicken Orzo (Print version)

Tender chicken and orzo in a rich garlic-Parmesan cream sauce, all cooked in one skillet for easy cleanup.

# What You Need:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika

→ Skillet Base

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced

→ Pasta and Sauce

09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese

→ Garnish

16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped

# Directions:

01 - Coat chicken pieces evenly with salt, black pepper, and smoked paprika on all sides.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add seasoned chicken and cook until golden and cooked through, approximately 4 to 5 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium, add butter and diced onion to the same skillet, sautéing until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add orzo and red pepper flakes if using. Toast for 2 minutes while stirring frequently to lightly brown the pasta.
06 - Pour white wine or chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer for 1 to 2 minutes.
07 - Add chicken broth, milk, and heavy cream to the skillet. Bring to a gentle simmer.
08 - Return seared chicken to the skillet, cover, and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
09 - Stir in Parmesan cheese until completely melted and sauce reaches a creamy consistency.
10 - Fold in chopped spinach and cook for another 2 minutes until wilted. Adjust seasoning with additional salt and pepper as needed.
11 - Transfer to serving bowls or plates. Garnish generously with fresh chopped parsley and serve immediately while hot.

# Expert Advice:

01 -
  • It's genuinely a one-pot wonder: Everything happens in one skillet, which means less to wash and more time enjoying dinner.
  • The sauce tastes restaurant-quality: That combination of cream, Parmesan, and browned bits creates something you'd normally need reservations for.
  • It comes together in under an hour: Weeknight dinners that don't feel rushed or boring actually exist.
02 -
  • Don't let that milk and cream boil: Once they're in the skillet, keep the heat at a gentle simmer—a hard boil can cause the dairy to break or become grainy, which is heartbreaking after all this work.
  • Taste before adding all your Parmesan: Add it gradually and stir between additions so you get the exact richness you want without overdoing it and making the sauce too salty.
03 -
  • Fresh grated Parmesan melts like magic: Pre-shredded cheese has cornstarch to keep it from clumping, which prevents it from creating that silky sauce you're after.
  • Taste as you go: The difference between perfectly seasoned and oversalted happens in a single spoon, so adjust gradually and build your flavors intentionally.
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