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Creamy Chicken and Orzo Skillet Recipe

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4.3 from 11 reviews

This Creamy Chicken and Orzo Skillet is a comforting one-pan meal featuring tender, seasoned chicken thighs cooked to golden perfection and simmered with orzo pasta in a flavorful broth. Finished with heavy cream, butter, and Parmesan cheese, this dish delivers a rich and creamy texture that's perfect for a satisfying dinner made in under an hour.

Ingredients

Seasoning Blend

  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Main Ingredients

  • 1.25 lbs boneless chicken thighs (4-5 thighs)
  • 2 Tbsp cooking oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups orzo pasta
  • 1 1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 Tbsp salted butter
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Prepare the seasoning blend: In a small bowl, combine paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well blended.
  2. Season the chicken: Pat the chicken thighs dry using paper towels to remove excess moisture. Season both sides generously with the prepared seasoning blend.
  3. Brown the chicken: Heat a large, deep skillet over medium heat and add the cooking oil. Place the seasoned chicken thighs in the skillet and cook undisturbed for about 5 minutes until well browned. Flip and brown the other side for another 5 minutes. Remove chicken from the skillet and set aside.
  4. Sauté onion and garlic: Lower the heat to low. Add diced onion and minced garlic to the skillet and sauté until the onions become translucent, about 3 minutes.
  5. Add orzo and broth: Stir in the orzo pasta and vegetable broth, scraping the bottom of the pan to loosen any flavorful browned bits. Nestle the browned chicken thighs back into the orzo mixture.
  6. Simmer: Cover the skillet with a lid. Increase heat to medium-high until the broth comes to a full boil, then reduce heat to low. Let it simmer for approximately 15 minutes or until most of the broth is absorbed and the orzo is tender.
  7. Remove chicken: Carefully take the chicken out of the skillet and set aside briefly.
  8. Add cream and butter: Stir in the heavy cream and butter. Heat over low until the butter melts and the cream is warmed through, creating a creamy sauce.
  9. Add Parmesan cheese: Incorporate the grated Parmesan cheese into the sauce, stirring until fully combined and smooth.
  10. Return chicken and serve: Place the chicken thighs back into the skillet on top of the creamy orzo. Optionally garnish with fresh parsley before serving.

Notes

  • Use boneless chicken thighs for tender, juicy results and faster cooking time.
  • If vegetable broth is not available, chicken broth can be substituted for added richness.
  • Ensure to simmer the orzo with the chicken and broth covered to allow the pasta to cook evenly.
  • For a lower-fat version, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
  • Leftovers can be refrigerated up to 3 days and gently reheated on stovetop or microwave with a splash of broth or water.

Find it online: https://recipeplenty.com/creamy-chicken-and-orzo-skillet-recipe/