One-Pot Creamy Garlic Parmesan Orzo (Printable Version)

Golden chicken meets tender orzo in a rich garlic-Parmesan cream sauce—all in one pan.

# What You Need:

→ Chicken

01 - 1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 tsp kosher salt
03 - 1/2 tsp black pepper
04 - 1 tsp Italian seasoning
05 - 1 tbsp olive oil

→ Aromatics & Vegetables

06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1 cup baby spinach, roughly chopped (optional)

→ Orzo & Broth

09 - 1.5 cups orzo pasta
10 - 3 cups low-sodium chicken broth

→ Cream Sauce

11 - 1/2 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tbsp unsalted butter

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - Additional Parmesan cheese for serving

# Steps:

01 - Coat chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown and cooked through, approximately 5-7 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same pan, then sauté diced onion until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute.
04 - Stir in orzo pasta and toast for 1-2 minutes, stirring frequently to coat with the butter and aromatics.
05 - Pour in chicken broth and scrape up any browned bits from the pan bottom. Bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook for 8-10 minutes, stirring occasionally, until orzo reaches al dente texture and most liquid is absorbed.
07 - Return seared chicken and any accumulated juices to the pan. Stir in heavy cream and Parmesan cheese. Add spinach if desired.
08 - Simmer gently while stirring until the sauce becomes creamy and chicken is heated through, 2-3 minutes. Adjust seasonings as needed.
09 - Remove from heat and garnish with fresh parsley and additional Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one skillet, which means minimal cleanup and maximum flavor since the chicken's golden crust seasons the entire sauce.
  • The orzo absorbs the broth like a sponge, getting creamy and tender without feeling gummy or overcooked.
  • It's fancy enough to serve when someone's coming over but casual enough to eat in your kitchen on a regular Wednesday.
  • Garlic and Parmesan do most of the heavy lifting, so you're tasting a restaurant-quality depth without fussing over technique.
02 -
  • Don't skip the searing step—that golden crust on the chicken is where the depth comes from, and it only takes a few minutes.
  • Fresh-grated Parmesan melts into the sauce like silk, while pre-grated Parmesan with anti-caking agents will make your sauce grainy and disappointing.
  • Stir the orzo occasionally as it cooks so it doesn't clump together at the bottom of the pan.
  • If your sauce seems too thick at the end, a splash of reserved broth or even pasta water will loosen it without diluting the flavor.
03 -
  • Let your Parmesan come to room temperature before grating it—cold cheese shreds unevenly and can clump in the sauce.
  • Save a cup of pasta water before draining your pasta (if you were cooking it separately), because a splash of it in a sauce always loosens things up better than plain water or broth.
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