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Creamy Parmesan Chicken and Orzo

Creamy Parmesan chicken and orzo in one pan—golden chicken thighs served over pillowy orzo in a richly sauced, creamy Parmesan broth. Finished with wilted baby spinach and sundried tomatoes for a scoop-worthy Italian orzo dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and orzo skillet base
  • 4 boneless skinless chicken thighs
  • 0.5 tsp Salt
  • 0.5 tsp pepper
  • 0.5 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
  • 2 cup baby spinach
  • 0.25 cup sun-dried tomatoes, sliced
  • 0.25 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, then heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 4-5 minutes per side until golden and cooked through, then remove to a plate.
Toast orzo and simmer in creamy broth
  1. In the same pan, cook the minced garlic for 30 seconds, stirring until fragrant and lightly softened. Add the uncooked orzo and toast for 1 minute, then pour in chicken broth and heavy cream.
  2. Bring to a simmer, then cook uncovered for 10-12 minutes, stirring often, until the orzo is tender and the sauce is creamy.
Finish with cheese, 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 silky. Nestle the chicken back into the orzo and heat through for 2 minutes.
Serve
  1. Garnish with fresh basil and serve hot with extra Parmesan if desired.

Notes

For best creamy texture, stir the orzo frequently while it simmers so it releases starch and thickens the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or cream. Freezing isn’t recommended because the cream sauce may break when thawed. For a lighter option, use half-and-half instead of heavy cream and add the Parmesan gradually off heat.