Creamy Garlic Parmesan Chicken Orzo (Print Version)

Tender chicken and orzo simmered in a rich garlic-Parmesan cream sauce with spinach, all in one pan.

# Components:

→ Chicken

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

→ For the Skillet

05 - 2 tbsp olive oil
06 - 3 tbsp unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
09 - 1 cup dry orzo pasta
10 - 1/2 tsp red pepper flakes
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
16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped

# Directions:

01 - Season chicken pieces with salt, pepper, and smoked paprika
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4-5 minutes per side. Remove to a plate and set aside
03 - Reduce heat to medium. Add butter and diced onion to the same skillet; sauté until softened, about 3 minutes
04 - Stir in minced garlic and cook for 1 minute until fragrant
05 - Add orzo and red pepper flakes. Toast for 2 minutes, stirring frequently
06 - Pour in white wine or chicken broth, scraping up any browned bits. Simmer for 1-2 minutes
07 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer
08 - Return the chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed
09 - Stir in Parmesan cheese until melted and sauce is creamy
10 - Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper to taste
11 - Garnish with chopped parsley and serve hot

# Expert Advice:

01 -
  • Everything cooks in one pan, which means fewer dishes and more time to actually enjoy your meal.
  • The silky garlic Parmesan sauce clings to every piece of orzo, creating that restaurant comfort-food magic without the price tag.
  • It's flexible enough to adapt to whatever's in your fridge, but structured enough that it never fails.
02 -
  • Watch your heat once the cream goes in—high heat will separate the sauce and make it look curdled, so stay at a gentle simmer even though you're tempted to rush.
  • Don't cook the orzo separately; cooking it directly in the sauce means every piece gets flavor-soaked and the starches actually thicken the cream into something luxurious instead of thin and watery.
03 -
  • Use good Parmesan—not the green can kind, but actual Parmigiano-Reggiano if you can access it; your sauce will taste noticeably better because real cheese melts silky instead of clumpy.
  • Don't crowd the pan when searing chicken; work in batches if needed because moisture is the enemy of browning, and browning is where flavor lives.
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