Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season generously with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until browned on all sides and mostly cooked through. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1 pound boneless, skinless chicken thighs, salt and freshly ground black pepper
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium onion, 2 cloves garlic
- Add the dry orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo in the residual oil and cook for 1-2 minutes, toasting it lightly. This step enhances the nutty flavor of the orzo.1 cup orzo pasta
- Pour in the chicken broth and add the dried Italian seasoning. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Return the seared chicken to the skillet. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.3 cups low-sodium chicken broth, 1 teaspoon dried Italian seasoning, 1 pound boneless, skinless chicken thighs
- Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is creamy. Continue to cook for another 2-3 minutes, uncovered, until the sauce has thickened slightly.1/2 cup heavy cream, 1/4 cup grated Parmesan cheese
- Taste and adjust seasoning with salt and freshly ground black pepper as needed. If using, stir in a pinch of red pepper flakes for a subtle kick. Stir in the chopped fresh parsley just before serving.salt and freshly ground black pepper, Pinch red pepper flakes, 1/4 cup chopped fresh parsley
Notes
This recipe is best enjoyed fresh. For reheating, add a splash of chicken broth or milk to loosen the pasta and sauce before heating.