Go Back
Orzo pasta cooking in chicken broth in large skillet for creamy Parmesan orzo chicken recipe

Creamy Parmesan Orzo Chicken

Juicy chicken breasts, tender orzo, peas, and a rich Parmesan cream sauce — all made in one pan for a comforting dinner in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste
  • 1 cup orzo pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • 1 cup frozen peas
  • 1 teaspoon dried Italian herbs or mix of basil, oregano, thyme
  • fresh parsley chopped, for garnish

Equipment

  • large skillet
  • cutting board
  • sharp knife
  • measuring cups
  • Measuring spoons
  • Aluminum foil

Method
 

  1. Season chicken with garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden and cooked through (165°F/75°C). Remove and cover with foil.
  3. Toast orzo in the same skillet for 2–3 minutes, stirring frequently.
  4. Add chicken broth, bring to boil, then reduce to low. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and most liquid absorbed.
  5. Stir in heavy cream, then Parmesan until smooth and thickened.
  6. Add peas and Italian herbs; cook 2–3 minutes until peas are hot.
  7. Slice chicken and fold into orzo mixture. Adjust seasoning to taste. Serve garnished with parsley.

Notes

Use freshly grated Parmesan for best melting. Keep chicken warm under foil while cooking orzo. Add cream after orzo is cooked to avoid curdling.