I can’t wait to share with you one of my absolute favorite recipes that has become a staple in my family’s kitchen: the Creamy Parmesan Chicken and Orzo Skillet. Imagine a dish that wraps you up in a warm, cozy hug – that’s exactly what this creamy chicken orzo does! It all started a couple of years back when I was on the hunt for a quick and easy dinner that didn’t skimp on flavor, and boy, did this dish deliver. Picture this: tender chicken cubes, perfectly cooked orzo, and a dreamy Parmesan sauce, all whipped up in just one pan. It’s a recipe that feels like it was made just for those hectic weeknights when time is precious.
Now, I have to tell you, the magic of this dish doesn’t just lie in its simplicity. There’s something so comforting about a one-pot meal that brings everyone together at the dinner table, sharing stories and laughter. My kids love helping out with this recipe, especially when it comes to grating cheese or giving the orzo a little stir. It’s become a bit of a tradition in our home, and I love how food has the power to unite us, creating memories that last a lifetime. And let’s be honest, who doesn’t love having fewer dishes to wash at the end of a meal?
What’s fantastic about this Creamy Parmesan Chicken and Orzo Skillet is how versatile it is. Whether you’re looking to impress guests at a dinner party or simply craving a comforting meal after a long day, this recipe is your go-to solution. Plus, it’s packed with wholesome ingredients like baby spinach and fresh herbs, adding both color and flavor to your plate. And did I mention it’s ready in just 30 minutes? You’ll be serving up happiness in no time, trust me!
So, if you haven’t tried it yet, I urge you to grab a skillet and give this recipe a whirl. It’s a game-changer, and I promise it’s going to become a favorite in your home, just like it did in ours. Don’t forget to sprinkle some extra Parmesan on top – because there’s no such thing as too much cheese, right? Let’s dive into the details and make this deliciously creamy chicken orzo together!
How to Make Creamy Parmesan Chicken And Orzo Skillet
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Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 1 medium shallot, finely diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh oregano, finely chopped
- 10.5 oz (300 g) orzo
- 4 cups (1 litre) chicken stock
- Juice of half a lemon
- 2 cups (75 g) baby spinach
- 1/2 cup (100 ml) half and half (single cream)
- 1/3 cup (30 g) Parmesan, grated
- Salt and freshly ground black pepper to taste
Directions:
- In a large skillet, warm the olive oil over medium heat before melting in the butter.
- Add the chicken cubes, cooking them for about 4-5 minutes until they take on a golden hue. Set the chicken aside once done.
- Using the same pan, sauté the shallots until soft, which should take around 1-2 minutes. Mix in the garlic, thyme, and oregano, allowing them to release their aromas, about another minute.
- Introduce the orzo, toasting it briefly, then pour in the chicken stock. Bring the mixture to a gentle boil, reduce heat, and let it simmer for about 10 minutes until the orzo is just tender.
- Stir in the spinach and lemon juice, letting the leaves wilt over a couple of minutes.
- Pour in the half and half, stirring to blend. Allow the mix to simmer until the sauce becomes creamy, then return the chicken to the pan along with the Parmesan.
- Season your dish with salt and pepper according to taste, and serve it hot, optionally garnished with more Parmesan.
Ingredient Tweaks for Your Pantry
If you’re missing any ingredients or need to adjust for dietary needs, there’s plenty of flexibility! You can swap chicken breasts for thighs if preferred, or use vegetable stock instead of chicken stock for a different flavor. For a dairy-free version, use coconut cream in place of half and half. And if you don’t have fresh herbs handy, dried ones will do the trick, just use half the amount.
Best Ways to Store Leftover Creamy Parmesan Chicken And Orzo Skillet
Leftovers can be stored in an airtight container in the refrigerator for up to three days. When you’re ready to eat, reheat in a skillet over low heat, adding a splash of broth or water to restore the creamy texture. Avoid freezing, as the cream sauce can separate upon thawing.
Perfect Pairings for Creamy Parmesan Chicken And Orzo Skillet
This skillet dish pairs wonderfully with a crisp green salad or garlic bread to soak up that delicious sauce. For drinks, a glass of chilled white wine or a refreshing lemonade complements the creamy flavors beautifully. Top the dish with fresh herbs or a sprinkle of lemon zest for an extra pop of flavor.
Cooking Hacks to Elevate Creamy Parmesan Chicken And Orzo Skillet
To enhance the flavors, try marinating the chicken in lemon juice and herbs before cooking. Toasting the orzo gives it a nutty taste that adds depth to the dish. If you prefer a richer sauce, add more Parmesan or a knob of butter just before serving. Always taste and adjust seasoning as you go to suit your palate.
Seasonal Twists for Creamy Parmesan Chicken And Orzo Skillet
In the summer, add cherry tomatoes for a burst of sweetness. During fall, incorporate mushrooms or butternut squash for a hearty twist. Winter calls for a sprinkle of nutmeg in the sauce for warmth, while spring can bring in peas or asparagus for a fresh touch. Adjust based on what’s seasonal and available.
FAQs:
Can I make this dish with whole wheat orzo?
Yes, you can certainly use whole wheat orzo if you prefer a healthier option. Just keep an eye on the cooking time, as whole wheat pasta tends to take a bit longer to achieve that al dente texture. You might also need to adjust the amount of chicken stock slightly.
Is it possible to make this dish vegetarian?
Absolutely! To make this dish vegetarian, simply omit the chicken and use vegetable stock instead of chicken stock. You can add more veggies like mushrooms or zucchini to keep it hearty and satisfying. The creamy Parmesan sauce will still provide plenty of flavor.
Can I prepare this recipe ahead of time?
While this dish is best enjoyed fresh, you can certainly prepare it ahead of time. Cook the dish up until adding the chicken and Parmesan, then cool and refrigerate. When ready to serve, reheat gently, adding a bit of broth to loosen the sauce, and finish with the chicken and cheese.
What can I use instead of half and half?
If you don’t have half and half on hand, you can use a mixture of milk and heavy cream. For a lighter version, simply use milk, though the sauce won’t be as rich. Non-dairy milk alternatives like almond or oat milk can also be used for a dairy-free option.
How do I prevent the orzo from sticking to the pan?
To minimize sticking, make sure your pan is hot before adding the orzo, and toast it briefly in the oil and butter. Stir frequently as it cooks with the stock. Using a non-stick skillet can also help, as well as ensuring there’s enough liquid to keep the orzo well-coated.
Can I add other types of cheese to the dish?
Yes, feel free to experiment with other cheeses! Adding a bit of sharp cheddar or Gruyère can introduce a wonderful depth of flavor. Just ensure the added cheese melts smoothly into the sauce. Mixing different cheeses can also create a unique taste profile tailored to your preference.
Creamy Parmesan Chicken And Orzo Skillet
Equipment
- large deep pan
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter (20 g)
- 1 lb chicken breast cut into 1-inch cubes
- 1 medium shallot finely diced
- 2 large garlic cloves finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 10.5 oz orzo (300 g)
- 4 cups chicken stock (1 litre)
- 1/2 of a lemon juice
- 2 cups baby spinach (75 g)
- 1/2 cup half and half (single cream, 100 ml)
- 1/3 cup Parmesan grated (30 g)
- to taste salt
- to taste freshly ground black pepper
Instructions
- In a large deep pan, heat the olive oil and melt the butter together.
- Add the chicken pieces and sauté them for 4 to 5 minutes on medium heat until they are slightly browned. Once cooked, take the chicken out of the pan and set it aside.
- In the same pan, add the finely diced shallot and cook for 1 to 2 minutes. Then add the minced garlic, thyme, and oregano, cooking for an additional minute.
- Stir in the orzo and sauté it for about a minute before pouring in the chicken stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the orzo is cooked al dente.
- Incorporate the baby spinach and lemon juice, allowing it to simmer for another 1 to 2 minutes until the spinach is wilted.
- Mix in the half and half, stirring well. Simmer for 1 to 2 minutes until the sauce begins to thicken, then add the reserved chicken and grated Parmesan.
- Season the dish according to your taste and serve it hot, optionally garnishing with extra grated Parmesan.
