Weeknight • Chicken
Creamy Parmesan Chicken and Orzo Skillet
This comforting one-pan meal features tender chicken, creamy orzo, and plenty of Parmesan cheese for a hug in a bowl.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
- Level
- Weeknight
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Craving something rich and satisfying but short on time? This creamy Parmesan chicken and orzo skillet is the answer! Everything cooks right in one pan, making cleanup a breeze. It's a family-friendly dish that delivers big on flavor and comfort.
Ingredients
Yield: 4 servings
Main
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup frozen peas (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Preparation
Step 1
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
Step 2
Add the chopped onion to the same skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3
Stir in the orzo pasta, tossing to coat. Pour in the chicken broth, bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Step 4
Stir in the heavy cream and grated Parmesan cheese. Return the cooked chicken to the skillet. If using, add the frozen peas.
Step 5
Cook for another 2-3 minutes, stirring, until everything is heated through and the sauce has thickened to your desired consistency. Season with salt and black pepper to taste.
Step 6
Garnish with fresh parsley and extra Parmesan cheese before serving.
Tips
- For a vegetarian version, omit chicken and add sautéed mushrooms or spinach instead.
- Don't forget to stir the orzo occasionally while it cooks to prevent it from sticking to the bottom of the pan.
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