Creamy Garlic Parmesan Chicken Orzo (Printer version)

Tender chicken and orzo simmer in a rich garlic-Parmesan cream sauce for an effortless weeknight skillet meal.

# What You'll Need:

→ Chicken

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

→ For the Skillet

05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
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. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium in the same skillet. Add butter and diced onion; 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 if using. Toast for 2 minutes, stirring frequently.
06 - Deglaze the skillet with white wine or chicken broth, scraping up any browned bits from the bottom. Allow to 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 reaches desired creaminess.
10 - Fold in spinach and cook for another 2 minutes until wilted. Adjust seasoning with salt and pepper to taste.
11 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • One skillet means one cleanup: A genuine gift to yourself on nights when dishes feel like punishment.
  • Restaurant-quality sauce without the pretension: That silky garlic-Parmesan coating tastes like you've been simmering it for hours, but you haven't.
  • Flexible enough for whatever you have: Swap proteins, vegetables, or even the wine and it still sings.
02 -
  • Don't skip the toasting step for orzo: That two-minute window prevents the pasta from absorbing liquid unevenly and turning into mush.
  • Freshly grated Parmesan is actually essential: Pre-shredded cheese won't melt into a smooth sauce because of the anti-caking powder; I learned this the hard way with a grainy disappointment.
03 -
  • If your sauce breaks or looks grainy, it usually means overheating: Remove from heat and whisk in a splash of cold milk off the stove, then return gently to warmth.
  • For extra depth, add a small handful of crispy bacon or a drizzle of truffle oil at the end: It transforms the dish from weeknight into something you'd serve for company.
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