1. Can I make Creamy Parmesan Chicken and Orzo ahead of time?

Yes, you can prepare this dish in advance. Store it in the fridge in an airtight container for up to 3 days. When reheating, add a splash of chicken broth or cream to maintain the creamy texture.

2. What can I use instead of orzo?

If orzo isn’t available, Arborio rice (used in risotto), ditalini, or even pearl couscous make great substitutes. Just adjust the cooking time and liquid slightly as needed.

3. Can I make this dish lighter or healthier?

Absolutely! Swap the heavy cream for half-and-half or Greek yogurt, and use whole-wheat orzo. Reducing the Parmesan slightly also helps cut down on fat.

Creamy Parmesan Chicken and Orzo

Description

Creamy Parmesan Chicken and Orzo is a rich, one-pan meal made with seared chicken breasts, tender orzo pasta, and a creamy Parmesan sauce—perfect for busy weeknights.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
1 cup orzo pasta
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped

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Instructions

Season the chicken breasts with garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, melt the butter. Add the onion and cook until translucent, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the orzo and stir to coat it in the butter and aromatics. Toast for 1–2 minutes until lightly golden.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, Parmesan, Italian seasoning, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the orzo is tender, about 8–10 minutes.
Return the chicken breasts to the skillet, nestling them into the orzo. Simmer for 2–3 minutes to reheat the chicken and meld flavors. Garnish with fresh parsley and extra Parmesan before serving.

Notes

If sauce thickens too much, add a splash of broth or cream.
Use a thermometer to ensure chicken reaches 165°F internally.
Stir orzo frequently to prevent sticking or clumping.
Swap cream for Greek yogurt or half-and-half for a lighter version.
Use gluten-free orzo or rice for a gluten-free option.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One-Pan
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 650mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 40g
Cholesterol: 135mg