Description
This creamy Parmesan chicken and orzo dish is a comforting and flavorful one-pan meal. Tender chicken breast is browned and cooked to perfection, then simmered with orzo pasta in a savory chicken broth. Rich heavy cream and freshly grated Parmesan cheese create a luscious sauce that coats every bite. Finished with fresh parsley for a pop of color and freshness, this recipe is perfect for a quick weeknight dinner that feels indulgent yet is simple to prepare.
Ingredients
Scale
Chicken and Main Ingredients
- 1 lb chicken breast, cubed
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Seasoning and Garnish
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Chicken: In a large skillet, heat olive oil over medium heat. Add the cubed chicken and season it with salt and pepper. Cook the chicken until it’s browned on the outside and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
- Sauté Garlic and Add Broth: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Then pour in the chicken broth and bring the mixture to a boil.
- Cook Orzo: Stir in the orzo pasta. Reduce the heat to low and let it simmer for about 10 minutes, or until the orzo becomes tender and absorbs most of the broth.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese, mixing continuously until the sauce is creamy and smooth. Then, return the cooked chicken to the skillet and stir to combine everything evenly.
- Serve: Garnish the creamy Parmesan chicken and orzo with freshly chopped parsley and serve immediately for a warm and satisfying meal.
Notes
- You can substitute chicken breast with thigh meat for a juicier texture.
- For a lighter version, use half-and-half instead of heavy cream.
- Add vegetables like spinach or peas towards the end of cooking for extra nutrition.
- Use freshly grated Parmesan for best flavor and creaminess.
- Make sure not to overcook the orzo to avoid mushiness; it should be tender but still slightly firm.
