Description
Busy night? This creamy Parmesan chicken and orzo is your answer. Everything cooks in one pan, it’s ready in about 30 minutes, and the flavors are cozy, rich, and comforting without being complicated. Tender chicken, creamy orzo, garlic, and Parmesan come together for a weeknight meal that feels special with very little effort.
Ingredients
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2 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 tablespoon olive oil
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1 cup orzo pasta
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2 cloves garlic, minced
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2 cups low-sodium chicken broth
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½ cup heavy cream (or half-and-half)
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¾ cup freshly grated Parmesan cheese
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1 tablespoon butter
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Optional garnish: fresh parsley, spinach, or lemon zest
Instructions
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Cook the Chicken
Pat chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside. -
Toast the Orzo
In the same pan, lower heat to medium. Add garlic and orzo. Stir for 1–2 minutes until fragrant and lightly toasted. -
Simmer
Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer, reduce heat, and cook about 10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed. -
Make It Creamy
Lower heat. Stir in cream, Parmesan, and butter until smooth and creamy. Taste and adjust seasoning. -
Finish
Slice chicken and return it to the pan. Spoon sauce over the top and garnish as desired. Serve warm.
Notes
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Grate your own Parmesan for the smoothest sauce—pre-grated cheese can turn grainy.
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Don’t rush the sear on the chicken; a golden crust adds big flavor.
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If the sauce gets too thick, add a splash of broth to loosen it.
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Want extra veggies? Stir in spinach or peas at the end.