I love one-pan dishes, especially when I don’t have a lot of time and want to make cleanup easier after the meal. Everything cooks together in a single pan, allowing the flavors to blend while keeping the process simple. And they can be incredibly delicious, like this creamy parmesan chicken with orzo. As the chicken simmers, the orzo absorbs the rich, savory broth and parmesan, creating a comforting, creamy texture without much effort. Fresh spinach and juicy cherry tomatoes add color, brightness, and a boost of nutrients, helping turn this dish into a well-rounded, balanced meal. Perfect with a fresh side salad, this recipe will warm your heart and is a wonderful dish for a cool spring evening or late-fall meal.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
YIELD: 4 servings
Ingredients
- 6 boneless chicken thighs
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- ½ cup cherry tomatoes
- 8 oz heavy cream
- ½ cup low sodium chicken broth
- 1 cup fresh baby spinach
- 1 cup dried orzo
- ½ cup of freshly grated parmesan cheese
- ¼ cup fresh basil leaves, roughly chopped
How to Make It
- Season the chicken thighs with salt and pepper. Heat olive oil and butter in a large skillet, and sear the chicken on both sides until golden (about 5 minutes per side). They do not have to be cooked through at this stage. Remove the chicken and set aside.
- In the same pan, sauté the garlic and cherry tomatoes for a few minutes until soft. Be careful not to burn the garlic as it can become bitter.
- Slowly add in the heavy cream and chicken broth to the pan and simmer.
- Stir in the parmesan cheese, fresh basil and spinach.
- Add the uncooked orzo and mix well. If using already cooked or leftover orzo, add to the pan once the chicken is cooked through to reheat and absorb the flavors.
- Return chicken to the pan and simmer for 10-15 minutes until chicken and orzo are cooked through.
