What it tastes like

“It tastes like mac and cheese with chicken.” That’s what Erica said to me the first time we made it. The orzo gets soft and tender in the chicken broth, the cheese melts completely, and the cream makes it taste rich and creamy.

Seasoned chicken thighs served over creamy orzo pasta with spinach, topped with grated cheese, in a large skillet. this recipe

How to make it (step-by-step)

Chopped white onions and a small glass bowl of shredded cheese sit on a wooden cutting board on a marble countertop.
Dice onion and grate Parmesan.
A hand sprinkles seasoning onto raw chicken pieces arranged on a white plate on a marble countertop.
Season chicken thighs on both sides.
Four seasoned chicken thighs are browning in a white enameled pan on a marble surface.
Cook the chicken for 5 minutes on one side and flip to cook another 5-6 minutes until cooked through. Remove.
A hand holding a spatula stirs chopped onions and garlic in a white pot on a white marble surface.
Cook the onion for 2-3 minutes and the garlic for 1 minute.
A hand stirs cooked rice and diced onions in a white saucepan on a marble countertop.
Stir in the orzo and toast for 1-2 minutes.
A hand pours broth from a glass measuring cup into a white pan with sautéed onions and grains on a marble countertop.
Pour in the broth. Scrape up the bits from the bottom of the pan.
A hand stirs chopped onions and broth with a spatula in a large white pot on a marble surface.
Bring to a simmer, cover and cook for 10-12 minutes, stirring occasionally.
A hand stirring spinach, grated cheese, and creamy sauce into cooked orzo in a white pot on a white surface.
Stir in the spinach, cream, and Parmesan.
A white pot filled with seasoned chicken thighs, creamy rice, and spinach, placed on a white marble surface.
Nestle the chicken back in with the orzo. Serve immediately.

What worked in testing (and what didn’t)

  • Stir the orzo while it simmers: Give it a stir once or twice under the lid. I didn’t do this the first time we tested the recipe and the orzo stuck to the bottom of the pan and wouldn’t scrape off. We lost a quarter of the pasta and the pan was a mess.
  • Don’t touch the chicken: Don’t touch the thighs for the first five minutes so they brown properly. It’s tempting to check them, but if you move them around at all you lose the outer crust you want on the chicken.
  • Cook the chicken through: Thighs vary a lot in thickness, so the timing to cook them all the way through will too. Check the thickest piece before you take any of it out of the pan. They stay juicy even when cooked to about 185° F, so a couple of extra minutes won’t dry them out.
  • Switch up the greens: We used spinach, but arugula or kale mix in well too. Frozen peas or carrots can work also, just stir them in when the spinach goes in so they warm up.
  • Orzo types: Most orzo cooks in around 8-12 minutes. Check the box you are using for specific cooking instructions and adjust accordingly.

Similar flavor, different meal

If you want a similar chicken thighs and spinach dish with a different sauce, try our marry me chicken penne pasta. That one uses sun dried tomatoes and basil, and the pasta cooks separately.

If you need a dairy-free option, our stovetop creamy garlic chicken thighs uses coconut milk with bacon and mushrooms. That one goes well over a separate bed of rice instead of cooking the starch in the pan.

Another similar skillet meal but with beef instead of chicken, our creamy beef and mushroom skillet uses thinly sliced sirloin in a rich, creamy sauce with onion, garlic, and mushrooms.

A skillet with cooked chicken thighs on creamy orzo with spinach, topped with shredded cheese and lemon wedges, next to a bowl of chopped herbs on a white surface.
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One Pan Creamy Chicken Orzo with Parmesan

Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 6
For this creamy chicken orzo skillet we use juicy boneless skinless chicken thighs. Sear them first, then the orzo cooks in the same skillet in seasoned chicken broth until it's tender and creamy. Spinach, heavy cream and grated Parmesan stir in at the end. One skillet, about 35 minutes on the stove.
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Ingredients

  • 1 1/2 lb boneless skinless chicken thighs, (about 4-5 pieces)
  • 1/2 yellow onion, diced
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tbsp olive oil, divided
  • 1 tbsp jarred minced garlic, about 3 cloves
  • 12 oz dry orzo, (about 2 cups dry)
  • 3 cups chicken broth
  • 1/2 cup heavy cream, at room temperature
  • 2 cups packed baby spinach
  • 2 tbsp fresh parsley, chopped, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions
 

  • Dice onion and grate Parmesan.
    1/2 yellow onion, 1/2 cup grated Parmesan
  • Season chicken thighs on both sides with sea salt, garlic powder, black pepper, and paprika.
    1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp paprika, 1 1/2 lb boneless skinless chicken thighs
  • Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium heat until it shimmers. Add the chicken in a single layer and cook 5 minutes, without disturbing. Flip and cook another 5-6 minutes, until cooked through. Transfer to a plate.
    2 tbsp olive oil, 1 1/2 lb boneless skinless chicken thighs
  • Add the remaining 1 tbsp olive oil and the diced onion. Cook 2 to 3 minutes until softened. Add the minced garlic and cook 1 minute more, until fragrant.
    2 tbsp olive oil, 1/2 yellow onion, 1 tbsp jarred minced garlic
  • Stir in the orzo and toast 1 to 2 minutes, stirring, until it smells nutty. Pour in the broth and scrape up any browned bits from the bottom of the pan.
    12 oz dry orzo, 3 cups chicken broth
  • Bring to a simmer, turn down heat to low. Cover and cook 10 to 12 minutes, stirring once or twice to prevent the orzo from sticking, until the orzo is tender and most of the broth is absorbed.
  • Stir in the spinach, heavy cream and Parmesan. Mix until the spinach wilts and the sauce is smooth and creamy. Let it sit 2 to 3 minutes to thicken, stirring occasionally.
    1/2 cup grated Parmesan, 1/2 cup heavy cream, 2 cups packed baby spinach
  • Nestle the chicken back into the pan with the orzo. Top with parsley (optional) and more Parmesan and serve with lemon wedges (optional).
    2 tbsp fresh parsley, Lemon wedges

Last Step:

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Notes

  • Nutrition estimates are per serving and an estimate provided for reader benefit.  See our full nutrition information disclosure here.  
Calories: 508kcal, Carbohydrates: 47g, Protein: 34g, Fat: 20g, Fiber: 2g
Course: Main Course
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
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