Creamy Parmesan Chicken and Orzo

Creamy Parmesan Chicken and Orzo

from gourmetmartha.com
1 servings

Creamy Parmesan Chicken and Orzo is the perfect one-pan wonder for busy nights when you crave something warm, cozy, and indulgent without the fuss. This dish marries the tender juiciness of seared chicken with the rich, velvety textures of Parmesan and cream, all soaked up beautifully by orzo pasta. This meal, with its comforting flavors and creamy sauce, feels like a warm hug on a plate. Whether it's a family dinner or a meal to impress guests, this Creamy Parmesan Chicken and Orzo will surely be a crowd-pleaser with its simplicity and deliciously satisfying flavors.

Ingredients

  • 1 lb boneless, skinless chicken breasts (sliced thin)
  • Salt & pepper (to taste)
  • ½ cup all-purpose flour
  • 1 tbsp dried parsley
  • 2 tbsp butter (divided)
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 1½ cups dry orzo pasta
  • 2 cups chicken stock (plus extra if substituting for wine)
  • 1½ cups heavy cream
  • ½ cup Parmesan cheese (grated)
  • Fresh parsley (for garnish, optional)

Directions

  1. 1

    Season the sliced chicken breasts with salt and pepper, then dredge each piece in a mixture of flour and dried parsley. This light coating will give the chicken a lovely golden crust and help thicken the sauce later.

  2. 2

    In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the chicken and sear on each side for about 2-3 minutes or until golden brown. Set aside on a plate; you’ll add it back in later.

  3. 3

    Using the same skillet, melt the remaining tablespoon of butter. Add diced onion, cooking until softened, about 2-3 minutes. Add minced garlic, stirring for an additional 30 seconds until fragrant. These aromatics build a delicious flavor base for your sauce.

  4. 4

    Stir in the dry orzo, letting it absorb some of the flavors from the onions and garlic. Pour in either the white wine or an additional ½ cup of chicken stock and cook for a minute, allowing the orzo to toast lightly. Then add the remaining chicken stock and bring the mixture to a gentle simmer.

  5. 5

    Pour in the heavy cream, stirring well to combine. Add the grated Parmesan cheese and let everything simmer gently for about 10 minutes. The sauce will begin to thicken as the orzo cooks, creating that irresistibly creamy texture.

  6. 6

    Return the seared chicken to the skillet, allowing it to heat through and soak up some of the sauce. Serve hot, garnished with fresh parsley if desired.