Creamy Parmesan Chicken Orzo Skillet is a rich, comfort food meal that’s easy to make any night of the week. Juicy chicken and creamy, savory Parmesan orzo pasta combine deliciously in this skillet recipe. This versatile dish can be served with a side of veggies, or you can mix in a variety of vegetables, like steamed broccoli or fresh spinach, to make it a one-pan meal.
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This Creamy Parmesan Chicken Orzo Skillet is sure to become one of your favorite go-to dinners. It’s just as easy, and somewhat similar, to my recipe for Lemon Chicken With Orzo.
The garlic, parmesan, and white wine flavors really come through in this dish and there are plenty of tips for amping up the flavor or making it a complete meal. There are so many delicious ways to enjoy this recipe
Why This Recipe Works
It’s a quick and easy recipe that is perfect for busy weeknights. Since it’s made in one skillet, it makes for simple clean-up too.
This recipe is family-friendly. Kids especially love the cheesy pasta.
It is incredibly easy to customize. If you need to make it gluten-free, be sure to use gluten-free chicken stock and gluten free orzo pasta. Try adding steamed broccoli or asparagus or fresh spinach or kale. You can also add other herbs to season the chicken like basil, thyme, oregano and/or rosemary.
Step-By-Step Instructions
Ingredients
- 1 pound boneless, skinless chicken breasts (thin sliced): using thin sliced chicken makes this recipe much easier to prepare on the stovetop. You can also use smaller chicken breasts or diced chicken, if preferred.
- salt
- pepper
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 2 tablespoons butter (divided)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups dry orzo pasta: you can use gluten free if needed.
- 1/2 cup white wine: chicken stock can be substituted if you’d rather not use alcohol.
- 2 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese (grated or shredded)
- fresh parsley (optional, garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and finely dice the onion. Grate or shred the Parmesan cheese, if necessary.
Create!
Season both sides of the chicken with salt and pepper.
Combine the flour and parsley in a shallow bowl or on a plate.
Dredge each piece of chicken to coat with the flour. Shake off the excess and place on a plate.
Melt 1 tablespoon of the butter in a large, deep skillet with a lid over medium-high heat. Add the chicken and cook for 2-3 minutes per side or until no longer pink in the center. Chicken needs to reach 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove to a clean plate and tent with foil to keep warm. You may have to work in batches.
Chef’s Tip: If you are using thicker pieces of chicken, you will need to cook each side longer.
Lower the heat to medium and add the remaining 1 tablespoon of butter. Once it’s melted add the onion and cook for 2-3 minutes or until softened and translucent. Stir in the garlic and cook an additional 30 seconds.
Add the orzo pasta and stir to coat in the butter. Cook for about 1 minute, stirring frequently, to lightly toast the orzo.
Carefully pour in the wine and scrape up any brown bits that may be stuck to the bottom of the pan.
Pour in the chicken stock and heavy cream. Bring to a boil, then reduce the heat to simmer. Cover and cook until the orzo is tender and the sauce has thickened, about 10 minutes.
Remove from the heat and stir in the Parmesan cheese until melted and well blended. Taste and season with salt and pepper as needed.
If you are adding vegetables, stir them in now.
Nestle the chicken back into pan and warm through.
Present!
Garnish with fresh parsley and enjoy.
Tips and Techniques
- If you are using thicker pieces of chicken, you will need to cook each side longer.
- To add even more flavor to this dish, you can season the chicken with Poultry Seasoning, Adobo, or Italian Seasoning rather than just parsley.
- If you would like to make this a complete meal, you can stir in some fresh spinach or kale, or steamed vegetables like broccoli, green beans, or asparagus.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
FAQ’s
What Type Of Chicken Is Best To Use With Orzo?
Any type or cut of chicken will be perfect in this recipe. If you want the chicken to cook faster, slice it really thin or into 1-inch cubes.
What Can I Use Instead Of Orzo With Chicken?
Orzo has a fairly neutral flavor so you could substitute most other small pastas, like ditalini, for example.. You can also easily replace this with your favorite type of rice – basmati or jasmine rice would taste perfect with the chicken.
What’s The Best Kind Of Skillet To Use For This Chicken Skillet Dinner?
I like to use either an oven-proof, deep non-stick skillet or cast-iron skillet when I make skillet dinners. The meal can be cooked on the stove and then placed into the oven to reheat it or keep it warm, if needed.
More Chicken Pasta Recipes
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Creamy Parmesan Chicken Orzo Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts (thin sliced)
- salt
- pepper
- 1/2 cup all-purpose flour
- 1 tablespoon dried parsley
- 2 tablespoons butter (divided)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 1 1/2 cups dry orzo pasta (gluten free if needed)
- 1/2 cup white wine (or chicken stock)
- 2 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese (grated or shredded)
- fresh parsley (optional, garnish)
Instructions
- Season both sides of the chicken with salt and pepper.1 pound boneless, skinless chicken breasts, salt, pepper
- Combine the flour and parsley in a shallow bowl or on a plate. Dredge each piece of chicken to coat with the flour. Shake off the excess and place on a plate.1/2 cup all-purpose flour, 1 tablespoon dried parsley
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook for 2-3 minutes per side or until no longer pink in the center. Remove to a clean plate and tent with foil to keep warm. You may have to work in batches.2 tablespoons butter
- Return the skillet to the stove and lower the heat to medium. Add the remaining 1 tablespoon of butter. Once it’s melted add the onion and cook for 2-3 minutes or until softened and translucent. Stir in the garlic and cook and additional 30 seconds.2 tablespoons butter, 1 onion, 4 cloves garlic
- Add the orzo and stir to coat in the butter. Cook about 1 minute, stirring frequently, to just lightly toast the orzo.1 1/2 cups dry orzo pasta
- Carefully pour in the wine and scrap up any brown bits that may be stuck to the bottom of the pan.1/2 cup white wine
- Pour in the chicken stock and heavy cream. Bring to a boil, then reduce the heat to simmer. Cover and cook until the orzo is tender, about 10 minutes.2 cups chicken stock, 1 1/2 cups heavy cream
- Remove from the heat and stir in the Parmesan cheese until melted and well blended. Taste and season with salt and pepper as needed.1/2 cup Parmesan cheese
- If you are adding vegetables, like steamed broccoli, fresh spinach or kale, stir them in now.
- Nestle the chicken back into pan and warm through.
- Garnish with fresh parsley.fresh parsley
Notes
Tips and Techniques
- If you are using thicker pieces of chicken, you will need to cook each side longer.
- To add even more flavor to this dish, you can season the chicken with Poultry Seasoning, Adobo, or Italian Seasoning rather than just parsley.
- If you would like to make this a complete meal, you can stir in some fresh spinach or kale, or steamed vegetables like broccoli, green beans, or asparagus.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
This recipe was originally posted on November 7, 2022. It was updated with new images, step-by-step instructions, tips, techniques and FAQ’s in April 2024.
