Creamy Chicken And Orzo Skillet

When I’m having one of those days when I don’t have time to cook anything super complicated, I make this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! It’s hearty, rich, comforting, and a perfect dinner for when you want to do anything but spend time in the kitchen. Bonus: it cooks in one pan! Can you ask for anything more?

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“This was excellent! Will definitely be adding to our regular dinner rotation. I roasted some broccoli to serve as a side, and our family ate it up!”

Andrea

Easy recipe for creamy chicken and orzo skillet

Orzo is one of my go-to ingredients for busy nights. It looks like rice but cooks so much faster, which means I can get dinner on the table in no time. For this recipe, I season tender, juicy chicken thighs with a rich blend of paprika, garlic, oregano, and other simple seasonings, then cook them on a bed of orzo, and finish it off with a splash of cream and a sprinkle of parmesan to bring it all together. It’s a savory, comforting one-pan skillet meal that’s packed with flavor and feels like it took way more effort than it actually did!

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Creamy Chicken And Orzo Skillet

4.83 from 58 votes

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in one pan!

Author: Monti Carlo

Servings 4 servings

Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

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Ingredients

• 1 tsp paprika ($0.10)
• 1 tsp dried oregano ($0.10)
• 1 tsp dried thyme ($0.10)
• 1/2 tsp garlic powder ($0.05)
• 1/2 tsp onion powder ($0.05)
• 1/2 tsp salt ($0.02)
• 1/4 tsp pepper ($0.02)
• 1.25 lbs boneless chicken thighs (4-5 thighs) ($4.35)
• 2 Tbsp cooking oil ($0.08)
• 1 yellow onion, diced ($0.70)
• 2 cloves garlic, minced ($0.08)
• 1 1/2 cups orzo* ($0.81)
• 1 1/2 cups vegetable broth** ($0.34)
• 1/2 cup heavy cream ($0.84)
• 2 Tbsp salted butter ($0.25)
• 1/4 cup parmesan ($1.56)

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Instructions 

• Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl***. Mix until combined.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
• Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
• Add the orzo and vegetable broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
• After about 15 minutes, the orzo should be tender and most of the broth absorbed, but there will still be a little sauce in the skillet. Remove the chicken from the skillet.
• Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
• Add the Parmesan and stir to combine.
• Finally, return the chicken to the skillet. If desired, garnish with parsley.

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Equipment

• Deep Stainless Steel Skillet

Notes

*This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time and liquid so it can cook through. See our one pot chicken and rice recipe for guidance!

**You need a liquid to cook the orzo and vegetable broth does the trick without overpowering the dish. You can also substitute it with water or chicken broth. If you prefer a looser sauce add 1/2 cup more broth, for a total of 2 cups. 

***I make my own seasoning blend for this recipe using paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.

Nutrition

Serving: 1servingCalories: 779kcalCarbohydrates: 49gProtein: 34gFat: 50gSodium: 911mgFiber: 3g

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How to Make Creamy Chicken And Orzo Skillet Step-by-Step Photos

Make the seasoning mix: To a small bowl, add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until the seasonings are well combined.

Season the chicken: Use a paper towel to blot 1.25 pounds of boneless chicken thighs dry (this will help the seasonings to adhere better!) Season both sides of the chicken liberally with your seasoning blend.

Panfry the chicken: Heat a large deep skillet over medium heat. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook on one side, undisturbed, until well browned. This usually takes about 5 minutes. Use kitchen tongs to flip the chicken and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. Don’t worry if the chicken isn’t fully cooked; it’ll finish cooking when simmered with the orzo.

Sauté the onions: Using the same skillet you browned the chicken in, reduce the heat to low and add the diced onion and 2 cloves of minced garlic. Sauté them until the onions become translucent, about 3 minutes.

Cook the chicken and orzo: Pour in 1 1/2 cups orzo and 1 1/2 cups of vegetable broth to the skillet. If you prefer a looser sauce, add an additional 1/2 cup of broth. Use a wooden spoon to scrape up the crispy browned bits from the bottom of the pan. Stir well, then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once boiling, turn the heat down to low. Let everything simmer for about 15 minutes or until most of the broth is absorbed. If it stops simmering before the chicken and orzo is done, increase the heat slightly until it starts to simmer again.

After about 15 minutes, there should still be a little sauce in the skillet, but the orzo should be tender and most of the broth absorbed. Remove the chicken from the skillet.

Make the creamy sauce: Add 1/2 cup of cream and 2 tablespoons of butter to the orzo. Stir and heat over low until the butter melts and the cream is hot.

Now add the 1/4 cup Parmesan cheese, and stir to combine.

Serve: Once the orzo is looking nice and creamy, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

Serving Suggestions

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

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