Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound boneless skinless chicken breasts or thighs, cut into chunks
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning, then sear until golden and cooked through. Remove and set aside.
- In the same skillet, sautée onion until translucent. Add garlic and cook until fragrant.
- Add orzo and toast for 1–2 minutes. Pour in chicken broth and bring to a simmer. Cover and cook until orzo is tender and liquid absorbed.
- Stir in heavy cream and parmesan cheese. Return chicken to the skillet and simmer until sauce thickens.
- Sprinkle fresh parsley before serving. Adjust seasoning if needed.
Notes
- Toasting the orzo slightly enhances its flavor before simmering.
- Use freshly grated Parmesan for the best melting texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg