Creamy Skillet Chicken Orzo
A deliciously creamy and easy one-pan chicken orzo dish, perfect for weeknight dinners.
Equipment
- 1 large skillet with lid
- 1 cutting board
- 1 knife
Ingredients
Main Ingredients
- 1 lb chicken breasts cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Add-ins
- 1 cup spinach fresh or frozen
- 1/2 cup sun-dried tomatoes chopped
Instructions
Preparation
- Slice the chicken breasts into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and chopped onion. Sauté until fragrant.
- Add orzo to the skillet, toasting it briefly. Pour in chicken broth and bring to a simmer. Cook until orzo is tender and most of the broth is absorbed.
- Reduce heat and stir in heavy cream and Parmesan cheese. Return chicken to the skillet and let simmer until the sauce thickens.
Serving
- Plate the creamy chicken orzo and garnish with additional Parmesan if desired.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
Notes
Pro Tips: Use fresh Parmesan for the best results. Toast the orzo for added flavor.
Ingredient Substitutions: You can use half-and-half instead of heavy cream for a lighter version.
How to Serve: Serve with a side salad or garlic bread.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the chicken ahead of time and store in the fridge until ready to use.
Ingredient Substitutions: You can use half-and-half instead of heavy cream for a lighter version.
How to Serve: Serve with a side salad or garlic bread.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the chicken ahead of time and store in the fridge until ready to use.