Description
How to make tender chicken orzo with garlic, herbs, and parmesan in one skillet for an easy weeknight dinner that’s ready in 30 minutes flat.
Ingredients
Scale
Protein & Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ cups uncooked orzo pasta
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Flavor Builders
- 3 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- ½ cup heavy cream
- ½ cup dry white wine
- 2 tbsp tomato paste
Seasonings & Herbs
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped
- ½ cup freshly grated Parmesan cheese
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt, pepper, oregano, basil, and smoked paprika. Let sit 5 minutes to absorb flavors.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes until golden brown. Don’t overcrowd the pan.
- Build Base: Add onion to same pan and cook 3 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute until fragrant.
- Deglaze Pan: Pour in white wine, scraping up browned bits from bottom. Let wine reduce by half, about 2 minutes, for concentrated flavor.
- Add Liquids: Stir in chicken broth, diced tomatoes, and orzo. Bring to a boil, then reduce heat and simmer 12-15 minutes until orzo is tender.
- Finish Dish: Stir in heavy cream and return chicken to pan. Cook 2-3 minutes until heated through and sauce is creamy and coating everything.
- Garnish Serve: Remove from heat and stir in Parmesan cheese and fresh parsley. Taste and adjust seasoning, then serve immediately while hot and creamy.
Notes
- Don’t skip searing the chicken – it adds crucial flavor to the entire dish.
- Stir frequently in the last 5 minutes to prevent orzo from sticking to the pan.
- Add cream off the heat to prevent curdling and maintain smooth texture.
- Freshly grated Parmesan melts better than pre-shredded for the creamiest results.
- Let the dish rest 2-3 minutes before serving to allow sauce to thicken slightly.
- Double the recipe easily for larger families or meal prep portions.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 35g