Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved or patted thin
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, finely grated
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the chicken 3–4 minutes per side until golden and cooked through; remove to a plate and keep warm.
- Add the garlic to the skillet and sauté 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the pan.
- Stir in the orzo, reduce heat to a simmer, and cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is almost tender.
- Lower heat, stir in the heavy cream and grated Parmesan until the sauce is smooth and glossy.
- Slice the cooked chicken and nestle it back into the skillet, warming everything together for 1–2 minutes.
- Adjust salt and pepper to taste, sprinkle with chopped parsley if using, and serve hot.
Notes
For the creamiest sauce, use finely grated Parmesan. Don’t overcook the orzo to avoid a mushy texture. You can substitute coconut milk for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian