One Skillet Parmesan Chicken and Orzo

There’s something deeply comforting about a skillet full of creamy orzo, juicy chicken, and just the right touch of Parmesan melting into every bite. This dish is all about ease and flavor, where golden seared chicken meets the silky, savory goodness of orzo, stirred with spinach and sun-dried tomatoes for a little brightness. It’s the kind of meal that makes you sigh with relief after one bite, knowing dinner is going to be simple yet seriously delicious.

Behind the Recipe

This recipe was born out of a moment of weeknight desperation. I needed something hearty, flavorful, and fast, but I didn’t want to pile up a sink full of dishes. One skillet meals have always been my go-to for situations like this. There’s something magical about starting everything in one pan and ending up with a dish that feels like it simmered all day. And once that Parmesan hits the orzo? Pure comfort.

Recipe Origin or Trivia

Orzo might look like rice, but it’s actually pasta. Originating from Italy, this tiny pasta shape is perfect for soaking up sauces and cooking directly in the pan without boiling separately. It’s often used in soups and salads, but in recent years it’s become a staple in creamy skillet meals just like this one. Think of it as risotto’s quicker, easier cousin with just as much soul.

Why You’ll Love One Skillet Parmesan Chicken and Orzo

This one’s a total weeknight hero. Let me tell you why:

Versatile: You can swap in mushrooms, asparagus, or even broccoli to fit your mood or what’s in your fridge.

Budget-Friendly: Chicken thighs, pantry staples like orzo and broth, and a touch of cheese make this dish cost-effective without sacrificing flavor.

Quick and Easy: From prep to plate in under 45 minutes and barely any cleanup.

Customizable: Add heat with chili flakes, stir in herbs like thyme or basil, or swap the protein entirely.

Crowd-Pleasing: Creamy pasta and tender chicken? You’ll be lucky if there are leftovers.

Make-Ahead Friendly: It reheats like a dream and even tastes better the next day.

Great for Leftovers: Pack it up for lunch or repurpose into a baked pasta the next night.

Chef’s Pro Tips for Perfect Results

Want that skillet to really shine? Here’s how:

• Use boneless, skinless chicken thighs for juicier results. They sear better and stay tender.
• Let the orzo toast in the pan for a minute before adding broth to deepen the flavor.
• Don’t skimp on the Parmesan. It’s the glue that brings the creamy texture together.
• Add spinach at the end so it stays vibrant and not soggy.
• Stir the orzo often while it cooks to prevent sticking and ensure even cooking.

Kitchen Tools You’ll Need

Keep it simple with these basics:

Large Skillet: A deep skillet or sauté pan is key for cooking everything evenly.

Wooden Spoon or Silicone Spatula: For stirring and scraping those tasty browned bits.

Tongs: To flip the chicken easily without tearing it.

Measuring Cups and Spoons: For getting that broth-to-pasta ratio just right.

Ingredients in One Skillet Parmesan Chicken and Orzo

Let’s talk about what goes into this cozy meal. These ingredients work together to create layers of flavor and comfort.

1. Boneless Skinless Chicken Thighs: 4 pieces (about 1.5 lbs) – Juicy, flavorful, and perfect for quick searing.
2. Orzo Pasta: 1 cup – This small pasta cooks directly in the skillet, soaking up every bit of flavor.
3. Chicken Broth: 2 ½ cups – Adds richness and cooks the orzo to perfection.
4. Garlic Cloves: 3, minced – Brings bold, savory depth.
5. Shallot: 1 small, finely chopped – Offers a delicate sweetness to balance the dish.
6. Spinach: 2 cups fresh – Wilts into the pasta for color and nutrients.
7. Sun-Dried Tomatoes: ⅓ cup, chopped – Adds tangy-sweet intensity that wakes up the creamy flavors.
8. Heavy Cream: ½ cup – Gives the orzo a luxurious, creamy finish.
9. Parmesan Cheese: ½ cup freshly grated – Melts into the sauce and adds salty umami.
10. Olive Oil: 2 tablespoons – For searing and building the base.
11. Salt and Pepper: To taste – Essential for balance and seasoning.

Ingredient Substitutions

Don’t have everything on hand? No stress.

Chicken Thighs: Chicken breasts or even turkey cutlets work well.
Shallot: Swap with half a small onion.
Heavy Cream: Use half-and-half or full-fat coconut milk.
Spinach: Kale or arugula are great alternatives.
Sun-Dried Tomatoes: Try roasted red peppers for a slightly sweeter profile.

Ingredient Spotlight

Orzo: This little pasta cooks like a grain but delivers the richness of traditional pasta. Its smooth texture makes it ideal for creamy one-pot dishes.

Parmesan Cheese: Salty, nutty, and rich, it’s the secret ingredient that ties everything together in this recipe.

Instructions for Making One Skillet Parmesan Chicken and Orzo

Let’s bring it all together in one pan. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Combine Ingredients:
   Season chicken with salt and pepper, then sear in the skillet for 4–5 minutes per side until golden brown. Remove and set aside.
3. Prepare Your Cooking Vessel:
   In the same skillet, add remaining olive oil, garlic, and shallots. Sauté for 2 minutes until fragrant.
4. Assemble the Dish:
   Stir in the orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer. Nestle the chicken back in.
5. Cook to Perfection:
   Cover and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
6. Finishing Touches:
   Stir in spinach, sun-dried tomatoes, cream, and Parmesan. Cook 2–3 more minutes until spinach is wilted and cheese is melted.
7. Serve and Enjoy:
   Taste and adjust seasoning. Serve hot with extra Parmesan on top and a squeeze of lemon if desired.

Texture & Flavor Secrets

What makes this dish so special is how the creamy orzo contrasts with the crispy-edged chicken. The orzo is rich and silky, thanks to the cream and Parmesan, while the sun-dried tomatoes bring just enough brightness. Each bite feels indulgent but balanced.

Cooking Tips & Tricks

Just a few more tips to help you out:

• Stir orzo frequently so it doesn’t stick or clump.
• Don’t overcook the chicken. Pull it out once it’s browned, then let it finish cooking with the orzo.
• Add a splash of broth at the end if it gets too thick.

What to Avoid

Here’s what to keep in mind so everything goes smoothly:

• Don’t use pre-shredded Parmesan. It doesn’t melt the same and can turn grainy.
• Avoid using too much cream or it can overpower the other flavors.
• Don’t skip toasting the orzo. It adds a subtle nuttiness that’s worth the extra minute.

Nutrition Facts

Servings: 4
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This dish keeps beautifully. You can make it earlier in the day and gently reheat on the stove with a splash of broth. Store leftovers in an airtight container for up to 3 days. It also freezes well, just skip the spinach and add it fresh when reheating. Reheat slowly for the creamiest texture.

How to Serve One Skillet Parmesan Chicken and Orzo

Pile into bowls with a bit of extra Parmesan and maybe a twist of cracked pepper or lemon zest. Pair with a crisp green salad or roasted veggies. Warm crusty bread is never a bad idea either.

Creative Leftover Transformations

Leftovers? Lucky you.

• Turn it into a creamy baked pasta by topping with mozzarella and baking until bubbly.
• Add broth and make it a soup.
• Use as filling in a stuffed pepper or tomato.

Additional Tips

Here’s how to level up your dish even more:

• Add a pinch of crushed red pepper for a spicy kick.
• Finish with fresh basil or parsley for brightness.
• Let the dish rest 5 minutes before serving so the orzo thickens slightly.

Make It a Showstopper

Presentation matters, even in a skillet. Serve right from the pan at the table with a big spoon for sharing. Garnish with fresh herbs and extra Parmesan curls. A drizzle of olive oil on top adds that glossy, finished look.

Variations to Try

Spice up your next version with one of these:

• Lemon Herb Chicken Orzo: Add lemon juice and zest with chopped thyme or oregano.
• Mushroom Spinach Version: Swap chicken with sautéed mushrooms for a vegetarian twist.
• Roasted Red Pepper Style: Stir in roasted red peppers and smoked paprika for a deeper flavor.
• Pesto Chicken Orzo: Finish with a swirl of basil pesto for a summery kick.
• Mediterranean-Inspired: Add olives, feta, and artichoke hearts.

FAQ’s

Q1: Can I use another type of pasta?
Yes, small pasta shapes like ditalini or couscous can work but adjust liquid and cooking time.

Q2: Is this dish gluten-free?
Not as written, but you can use gluten-free orzo.

Q3: Can I make it dairy-free?
Try using dairy-free cream and nutritional yeast in place of Parmesan.

Q4: What if I don’t have sun-dried tomatoes?
Roasted red peppers or cherry tomatoes work well as substitutes.

Q5: Can I add more vegetables?
Absolutely. Mushrooms, peas, or zucchini would be great additions.

Q6: How do I reheat leftovers?
Gently reheat on the stove with a splash of broth or water until creamy.

Q7: Can I double the recipe?
Yes, just make sure your skillet is large enough to hold everything.

Q8: Is this good for meal prep?
Yes, it stores well and reheats beautifully.

Q9: How long does it last in the fridge?
Up to 3 days in an airtight container.

Q10: Can I freeze it?
Yes, though the texture may change slightly. Add fresh spinach when reheating.

Conclusion

This One Skillet Parmesan Chicken and Orzo is the kind of meal that brings everyone to the table without a second thought. Creamy, flavorful, and packed with comfort, it’s a dish that feels like a warm hug at the end of a long day. Trust me, you’re going to love this one.

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