Creamy, garlicky, and on the table in 30 minutes — this one-pot creamy garlic Parmesan orzo with chicken tastes like a restaurant dish but cooks like a weeknight lifesaver. The orzo simmers right in the savory broth, soaking up flavor and turning silky with Parmesan.
Why You’ll Love This Recipe
- One pot means almost no dishes to wash.
- Ready in about 30 minutes, start to finish.
- Silky, cheesy orzo that eats like risotto — no stirring for an hour required.
Ingredients
Serves 4.
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- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp black pepper
- 4 cloves garlic, minced
- 1½ cups dry orzo pasta
- 3½ cups chicken broth
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese, plus more for serving
- 2 cups fresh baby spinach
- 1 tsp Italian seasoning
Instructions
- Season the chicken with half the salt and the pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat and cook the chicken 5–6 minutes until golden and cooked through; transfer to a plate.
- In the same pot, sauté the garlic 30 seconds until fragrant. Stir in the orzo and toast 1–2 minutes.
- Pour in the chicken broth, add the Italian seasoning and remaining salt, and bring to a boil. Reduce to a simmer and cook 10–12 minutes, stirring often, until the orzo is tender.
- Stir in the heavy cream and Parmesan until melted and creamy.
- Return the chicken to the pot, add the spinach, and cook 2 minutes until the spinach wilts and everything is heated through.
- Serve hot with extra Parmesan on top.
