Description
This tender chicken orzo dish with a Parmesan finish is a quick and satisfying meal perfect for busy weeknights. Creamy, flavorful, and easy to make, it’s sure to become a family favorite.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup uncooked orzo
- 2 1/4 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes until browned and cooked through. Transfer chicken to a plate and set aside.
- In the same skillet, add the diced onion and cook for 2–3 minutes until softened. Stir in the garlic and orzo and cook for 1 minute to toast the pasta slightly.
- Pour in the chicken broth, stir, and bring to a gentle boil. Reduce heat to low, cover, and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream, Parmesan, thyme, salt, and pepper. Return the cooked chicken to the skillet and stir to combine. Cook for another 2–3 minutes until everything is heated through and creamy.
- Garnish with fresh parsley and serve warm.
Notes
- You can substitute cooked rotisserie chicken to save even more time.
- Add spinach or peas during the last few minutes of cooking for extra color and nutrients.
- Use milk instead of cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
