Creamy Chicken and Orzo (Print)
An easy one-pan dish combining flavorful chicken and rich Parmesan orzo. Ready in only 35 minutes for a cozy, home-cooked meal.
# Ingredients:
→ Chicken Ingredients
01 -
4 chicken breasts, boneless and skinless
02 -
1 teaspoon paprika powder
03 -
1 teaspoon garlic seasoning
04 -
A pinch of salt and black pepper
05 -
2 tablespoons of olive oil
→ Orzo Ingredients
06 -
1 small onion, diced finely
07 -
1 tablespoon butter (unsalted)
08 -
1 teaspoon of Italian herbs blend
09 -
½ cup of grated Parmesan
10 -
2 garlic cloves, chopped up fine
11 -
2 cups of chicken stock
12 -
1 cup of pasta (orzo style)
13 -
A little salt and pepper to taste
14 -
1 cup of cream (heavy)
15 -
2 tablespoons of parsley, fresh and chopped
# Steps:
01 -
Mix the garlic powder, paprika, salt, and pepper, then rub it over the chicken. Heat olive oil in a pan over medium heat. Cook each chicken piece for about 4–5 minutes on both sides until golden and cooked fully. Put it aside.
02 -
In the same pan, throw in the butter and melt it down. Drop in the onion and cook for about 3 minutes until soft and see-through. Add the garlic and let it cook for one more minute.
03 -
Stir the orzo into the pan, coating it with the buttery mix. Let it toast lightly, taking about 1–2 minutes.
04 -
Pour the chicken stock into the pan, letting it reach a simmer. Blend in the cream, Parmesan, Italian spices, some salt, and pepper. Lower the heat and stir once in a while as it cooks for 8–10 minutes until the orzo is perfectly soft.
05 -
Place the chicken pieces back in the pan, spooning the sauce over them. Let it all simmer for another 2–3 minutes so the flavors combine. Sprinkle on parsley and more Parmesan if you'd like before serving warm.
# Notes:
01 -
If you want it lighter, swap half-and-half for the heavy cream.
02 -
Toss in some cooked spinach or mushrooms for extra veggies.
03 -
Keep leftovers in the fridge, well-sealed, for up to three days.