Creamy Parmesan Chicken and Orzo – chicken stirfry easy recipe
Let’s be honest. Sometimes you just want a dinner that wraps you up like a warm hug and whispers, 'You’ve got this.' That’s exactly what this creamy parmesan chicken and orzo does. It’s the kind of one-skillet wonder that makes you feel like you’re winning at adulthood. Plus, it’s got cheese. Lots of it. So we’re already off to a great start.
I first made this on a random Tuesday night when my fridge looked like a sad wasteland. A bit of chicken, some orzo I forgot I had, and parmesan that was probably intended for something fancier. Boom. Dinner magic. It’s cozy, creamy, and has just the right amount of garlic to make your kitchen smell like a five-star restaurant—or at least make your neighbors jealous.
Whether you’re feeding your family, meal prepping for the week, or just cooking to impress yourself, this dish pulls through every time. And hey, fewer dishes too. Because who has the energy to scrub a pile of pans? Not me.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 pound boneless skinless chicken breasts, diced
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 cup dry orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the diced chicken, season with salt and pepper, and cook until golden and cooked through.
- Remove chicken and set aside. In the same skillet, add garlic and onion. Sauté until fragrant.
- Stir in orzo and toast lightly for 1–2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat, cover, and let it simmer for about 10 minutes.
- Add the cooked chicken back in, then stir in heavy cream and Parmesan until everything's creamy and delicious.
- Toss in spinach (if using) and let it wilt.
- Top with chopped parsley and serve hot.