One-Pan Creamy Chicken Orzo

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1.5 cups orzo pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 4 garlic cloves
• 3 cups chicken broth
• 3/4 cup heavy cream
• 3 cups baby spinach
• 3/4 cup grated Parmesan cheese
• 1 lemon
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt, black pepper, smoked paprika, and dried oregano.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
3. 3Add the chicken in a single layer and sear 4–5 minutes per side until deep golden brown and nearly cooked through; transfer to a plate.
4. 4Lower heat to medium, add diced onion to the same pan, and cook 3–4 minutes until softened and translucent, scraping up browned bits.
5. 5Stir in minced garlic and cook 30–45 seconds until fragrant without browning.
6. 6Pour in the orzo and toast 1–2 minutes, stirring constantly so the pasta turns lightly golden.
7. 7Add chicken broth and bring to a lively simmer, then nestle the seared chicken back into the pan.
8. 8Cover and cook 10–12 minutes, stirring once halfway, until orzo is al dente and most liquid is absorbed.
9. 9Remove lid, stir in heavy cream and baby spinach, and cook 2–3 minutes until spinach wilts and sauce turns silky.
10. 10Off heat, fold in grated Parmesan and a squeeze of fresh lemon juice until the cheese melts into a creamy coating.
11. 11Taste and adjust seasoning, then rest 2 minutes so the sauce thickens slightly.
12. 12Scatter chopped parsley over the top and serve directly from the pan while hot.