One-Pot Garlic Parmesan Chicken and Orzo

One-Pot Garlic Parmesan Chicken and Orzo

Tender chicken and creamy orzo simmer together in a single skillet for a weeknight dinner.

Total 50 min Makes 4 servings Calories 520/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

Chicken thighs are seared until golden, then orzo simmers right in the same pot, soaking up a garlicky, parmesan-flecked broth until creamy. It's a fuss-free skillet dinner with minimal cleanup, well suited for busy weeknights. A handful of spinach and fresh parmesan at the end round out the dish with color and richness.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups baby spinach
  • 1 tablespoon fresh parsley, chopped

Method

  1. Season the chicken pieces with salt, pepper, and paprika.

  2. Heat olive oil in a 9-inch skillet over medium-high heat and sear the chicken until golden on all sides, about 6 minutes.

  3. Remove the chicken to a plate, leaving the drippings in the skillet.

  4. Add the garlic to the skillet and sauté until fragrant, about 30 seconds.

  5. Stir in the orzo and toast lightly, about 1 minute.

  6. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

  7. Return the chicken to the skillet, cover, and simmer until the orzo is tender and most of the liquid is absorbed, stirring occasionally.

  8. Stir in the heavy cream and parmesan cheese until the sauce turns creamy.

  9. Fold in the spinach and cook until wilted, about 2 minutes.

  10. Garnish with fresh parsley and serve warm.

Rate this recipe

★ 4.8 (1)

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    One-Pot Garlic Parmesan Chicken and Orzo

    Chicken thighs are seared until golden, then orzo simmers right in the same pot, soaking up a garlicky, parmesan-flecked broth until creamy. It's a fuss-free skillet dinner with minimal cleanup, well suited for busy weeknights. A handful of spinach and fresh parmesan at the end round out the dish with color and richness.

    50 min 4 servings 520 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 cup orzo pasta
    • 2 1/2 cups chicken broth
    • 1/2 cup heavy cream
    • 1/2 cup grated parmesan cheese
    • 2 cups baby spinach
    • 1 tablespoon fresh parsley, chopped

    Method

    1. 1

      Season the chicken pieces with salt, pepper, and paprika.

    2. 2

      Heat olive oil in a 9-inch skillet over medium-high heat and sear the chicken until golden on all sides, about 6 minutes.

    3. 3

      Remove the chicken to a plate, leaving the drippings in the skillet.

    4. 4

      Add the garlic to the skillet and sauté until fragrant, about 30 seconds.

    5. 5

      Stir in the orzo and toast lightly, about 1 minute.

    6. 6

      Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

    7. 7

      Return the chicken to the skillet, cover, and simmer until the orzo is tender and most of the liquid is absorbed, stirring occasionally.

    8. 8

      Stir in the heavy cream and parmesan cheese until the sauce turns creamy.

    9. 9

      Fold in the spinach and cook until wilted, about 2 minutes.

    10. 10

      Garnish with fresh parsley and serve warm.