Creamy Parmesan Chicken Orzo Skillet
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.
Servings: 6 servings
Calories: 569kcal
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
Serving: 1serving | Calories: 569kcal | Carbohydrates: 40g | Protein: 29g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 552mg | Potassium: 577mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 2mg