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–+ servings
Creamy Parmesan Chicken and Orzo

Creamy Parmesan Chicken and Orzo: Your New Comfort Classic

Enjoy a delightful Creamy Parmesan Chicken and Orzo that combines comfort and flavor in a single pot.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Breasts or Thighs Choose thighs for juiciness or breasts for a leaner option.
For Cooking
  • 2 tbsp Olive Oil Adds richness while cooking; avocado oil works well too for higher temperatures.
  • 1 tbsp Butter Contributes to the creamy texture; use unsalted for better control over salt content.
For Flavoring
  • 1 tsp Italian Seasoning A flavorful herb blend; substitute with dried oregano and basil if needed.
  • 1 tsp Salt Essential for enhancing flavors; adjust to taste.
  • 1/2 tsp Black Pepper Essential for enhancing flavors; adjust to taste.
  • 1/2 Yellow Onion, chopped Adds sweetness and depth; shallots can be a milder alternative.
  • 3 cloves Garlic, minced Necessary for that aromatic flavor; garlic powder can be used in a pinch (1 tsp).
For the Base
  • 1 cup Orzo Pasta Cooks quickly and absorbs delicious sauces; couscous is a good substitute.
  • 2 cups Chicken Broth Essential for the sauce; vegetable broth is perfect for a vegetarian option.
For the Sauce
  • 1 cup Heavy Cream Creates a luscious sauce; full-fat coconut milk is great for a dairy-free version.
  • 3/4 cup Freshly Grated Parmesan Cheese Offers bold flavor and smoothness; always opt for fresh over pre-grated.
For Garnish
  • 2 tbsp Fresh Parsley, chopped Adds a fresh touch and color; fresh basil can be a delightful swap.

Equipment

  • Large skillet

Method
 

  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and bubbly, about 2 minutes.
  2. Season 1 pound of diced boneless skinless chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Add the chicken to the hot skillet, cooking for 5-7 minutes until golden brown and cooked through.
  3. In the same skillet, add 1/2 chopped yellow onion and sauté for 3-4 minutes until translucent. Then, add 3 minced garlic cloves and cook for an additional 1 minute.
  4. Add 1 cup of orzo pasta to the skillet and toast for 1-2 minutes until it’s slightly golden. Pour in 2 cups of chicken broth, ensuring all the orzo is submerged, and bring to a gentle simmer.
  5. Cover and let the orzo cook for about 10-12 minutes, stirring occasionally until tender and most of the liquid is absorbed.
  6. Once the orzo is cooked, reduce heat to low and stir in 1 cup of heavy cream and 3/4 cup of Parmesan cheese until smooth. Return the seared chicken to the skillet and let simmer for 3-5 minutes until sauce thickens.
  7. Taste the sauce and adjust seasoning with additional salt and pepper if needed. Sprinkle in 2 tablespoons of chopped fresh parsley right before serving.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. This dish can be frozen for up to 2 months. When reheating, add a splash of broth or cream to maintain creaminess.

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