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Fresh ingredients for creamy chicken orzo including chicken tenders, dry orzo, heavy cream, parmesan, and fresh green thyme sprigs.

Creamy Chicken Orzo: One-Skillet Garlic Parmesan Recipe

Creamy Chicken Orzo features golden seared chicken tenders and tender pasta in a luscious garlic parmesan cream sauce made in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken tenders Patted dry
  • 1 tbsp olive oil For searing
  • 2 tbsp unsalted butter Divided
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup dry orzo pasta
  • 1 small shallot Finely diced
  • 3 cloves garlic Minced
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream Room temperature
  • 1/2 cup grated Parmesan cheese Freshly grated from a block
  • 1 bunch fresh green thyme sprigs For garnish
  • 1 pinch coarse black pepper For garnish

Equipment

  • 1 10-inch or 12-inch Cast-Iron Skillet Essential for searing the chicken and retaining heat.
  • 1 Microplane Grater For finely grating the fresh Parmesan cheese.

Method
 

Step-by-Step Cooking Instructions
  1. Pat the chicken tenders completely dry with paper towels. In a small bowl, mix the garlic powder, paprika, kosher salt, and black pepper. Sprinkle the mixture evenly over the chicken.
  2. Heat the olive oil and 1 tbsp of butter in a cast iron skillet over medium-high heat. Add the chicken and sear undisturbed for 3 to 4 minutes per side until a deep golden-brown crust forms. Remove from the skillet and set aside.
  3. Lower heat to medium. Add the remaining 1 tbsp of butter, diced shallot, and minced garlic to the skillet. Sauté for 1 minute. Add the dry orzo and toast for 2 minutes until nutty and fragrant.
  4. Pour in the chicken broth, scraping the browned bits from the bottom of the pan. Bring to a boil, reduce heat to low, cover, and simmer for 10-12 minutes until the orzo is tender and most liquid is absorbed.
  5. Remove the lid and stir in the heavy cream and freshly grated Parmesan cheese. Stir continuously until the cheese melts into a rich, luscious cream sauce.
  6. Return the seared chicken tenders to the skillet to warm through for 1 minute. Remove from heat, garnish with fresh green thyme sprigs and coarse black pepper, and serve immediately.

Notes

Always grate your Parmesan cheese fresh from a block. Pre-packaged shredded cheese contains anti-caking agents that will cause your cream sauce to become grainy.
Do not rinse the dry orzo before cooking; the surface starch helps thicken the sauce perfectly.