Parmesan Chicken Orzo Skillet

This post may contain affiliate links which won’t change your price but will share a commission.

Parmesan Chicken Orzo Skillet combines chicken thighs with orzo pasta, cherry tomatoes, and mushrooms with a creamy parmesan sauce. This delicious one skillet meal can be made in under an hour, and is perfect for weekday cooking!

Overhead view of a parmesan chicken orzo skillet, with mushrooms and tomatoes.

There are endless ways to cook chicken, and I’m still working my way through every possible one of them. In the warmer months, I love grilling chicken kabobs or doing a simple grilled chicken Cobb salad. When the weather starts cooling off, there is nothing better than some Chicken Tortilla Soup or some Anti-Inflammatory Chicken Ginger Soup. And then there are the dishes that I cook all year long, like Classic Chicken Parmesan, Mexican Chicken Sweet Potato Casserole, or THIS skillet meal.

This skillet meal is SO many things.

  • Quick – Less than an hour, ya’ll!
  • One Pot – Just one cast iron skillet and boom.
  • Creamy – The half and half plus the parmesan cheese makes this super creamy.
  • Well balanced – We’ve got protein, some carbs, and lots of mushrooms and tomatoes.
  • Delicious – I’ve tested this several times, and it’s getting rave reviews!
A spoonful of parmesan chicken orzo being lifted out of a skillet.

Ingredients needed for Parmesan Chicken Orzo Skillet:

  • Chicken – Chicken thighs work best for this skillet meal, because they are so hard to screw up! Cut them in bite-sized pieces.
  • Orzo – 1.5 cups of orzo pasta needed.
  • Olive Oil – Used to sauté the veggies and chicken.
  • Seasonings – Kosher salt, freshly ground black pepper, and onion powder.
  • Veggies – Garlic, cherry tomatoes, and sliced mushrooms.
  • Liquids – A combo of lower-sodium chicken broth and half and half.
  • Cheese – The freshly grated parmesan cheese is key!

You will also need a large (12 inch) cast iron skillet or a stock pot for this recipe. See links below.

The ingredients needed for parmesan chicken orzo skillet.

How to make Parmesan Chicken Orzo Skillet:

  1. Sauté mushrooms. Heat a large cast iron skillet to medium-high heat. Add a drizzle of olive oil and the sliced mushrooms. Let cook for approximately 20 minutes, stirring occasionally. Add salt at the very end, and remove the mushrooms from the skillet.
  2. Prep. Freshly grate the parmesan cheese. Set aside. Slice the cherry tomatoes in half, and mince the garlic. Measure out the liquid ingredients.
Collage of 1) the sautéed mushrooms, and 2) the shredded parmesan cheese.

3. Sauté the chicken. Using the same skillet, place back on the stove at medium-high heat. Add a drizzle of olive oil and then the chopped chicken thighs. Cook until slightly browned on all sides, approximately 6-7 minutes. Then add the minced garlic and the orzo pasta and stir constantly for a minute or so.

A cast iron skillet with lightly sautéed chicken thighs.

4. Add liquid ingredients. Pour in the chicken broth and the half and half, and bring to a boil. Then reduce heat to medium, and let simmer. Cover with a lid or a bit of tin foil, and cook, stirring occasionally, until liquid is almost fully absorbed.

A cast iron skillet with the chicken orzo ingredients midway through cooking.

5. Add remaining ingredients. Then remove skillet from heat and add the parmesan cheese, sliced tomatoes, and sautéed mushrooms. Stir well, until cheese is melted.

6. Serve. Serve immediately with extra parmesan cheese and freshly ground black pepper.

The finished parmesan chicken orzo skillet with the parmesan, mushrooms, and tomatoes on top in sections.

What to serve with Parmesan Chicken Orzo Skillet:

A side view of the parmesan chicken orzo skillet.

Possible Variations to this recipe:

  • Instead of using chicken thighs, you could definitely use chicken breasts. Just be careful to not over-cook during the process.
  • Feel free to adjust the liquids. Try using a lower-fat milk or a different percentage of broth to dairy. Want it even creamier? Use heavy cream.
  • If you want to try different veggies, go for it. You could use spinach, chopped zucchini or yellow squash, or some caramelized onions. The possibilities are endless.
  • You could even use a combination of cheese, like some feta, goat cheese, or gruyere.
Closeup of a section of the parmesan chicken orzo skillet.

Kitchen Tools used for this recipe: (Affiliate Links)

Try this chicken recipe next: Mexican Chicken Burritos

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a parmesan chicken orzo skillet, with mushrooms and tomatoes.

Parmesan Chicken Orzo Skillet

Sue Ringsdorf
Parmesan Chicken Orzo Skillet combines chicken thighs with orzo pasta, cherry tomatoes, and mushrooms with a creamy parmesan sauce. This delicious one skillet meal can be made in under an hour, and is perfect for weekday cooking!
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 5 servings
Calories 524 kcal

Ingredients
  

  • 2 Tablespoon olive oil
  • 16 oz. sliced Bella mushrooms
  • 1.5 – 2 pounds boneless, skinless, chicken thighs – cut into 1.5 inch cubes
  • kosher salt and freshly ground black pepper – to taste
  • 3 cloves garlic – minced
  • 1.5 cups orzo – uncooked
  • 2 cups lower-sodium chicken broth
  • 1 cup half and half
  • 1/2 cup parmesan cheese – freshly grated (plus more to serve)
  • 1 cup cherry tomatoes – halved
  • pinch of red pepper flakes – to serve (optional)

Instructions
 

  • In a large cast iron skillet over medium-high heat, add a drizzle of olive oil. Then add the sliced mushrooms and cook for about 20 minutes, stirring occasionally. Add salt at the end, and remove the mushrooms from the skillet.
  • In the same skillet with another dizzle of olive oil, add the chicken. Season with salt and pepper and saute for 6-7 minutes, to get them sligthly browned.
  • Add the orzo and the minced garlic, and stir for about a minute or so. Then add the chicken broth and half and half, and cover with a lid (or foil). Turn heat down to a simmer and cook until orzo is al dente and chicken is cooked through.
  • Remove skillet from heat, and add the parmesan cheese, sliced tomatoes, and sauteed mushrooms. Stir well.
  • Serve with extra parmesan cheese, a pinch of red pepper flakes, and freshly ground black pepper, to taste.

Video

Notes

Possible Variations to this recipe:
  • Instead of using chicken thighs, you could definitely use chicken breasts. Just be careful to not over-cook during the process.
  • Feel free to adjust the liquids. Try using a lower-fat milk or a different percentage of broth to dairy. Want it even creamier? Use heavy cream.
  • If you want to try different veggies, go for it. You could use spinach, chopped zucchini or yellow squash, or some caramelized onions. The possibilities are endless.
  • You could even use a combination of cheese, like some feta, goat cheese, or gruyere.

Nutrition

Calories: 524kcalCarbohydrates: 43gProtein: 42gFat: 21gSaturated Fat: 8gCholesterol: 154mgSodium: 341mgPotassium: 1066mgFiber: 2gSugar: 4gVitamin A: 428IUVitamin C: 8mgCalcium: 218mgIron: 3mg
Keyword parmesan chicken orzo skillet
Tried this recipe?Let us know how it was!

7 Comments

  1. A new spin on comfort food. This is an awesome easy to make dinner dish with common ingredients. The whole family loved it!

    1. Suebee Homemaker says:

      Thanks Dave! So glad your family enjoyed the skillet meal. 🙂

  2. Tried this last night and it was such a treat. Seems like it’s decadent and it is without the calories you would think. So delicious!!

    1. Suebee Homemaker says:

      Hi Shari! I’m so glad you tried the skillet meal and enjoyed it. Thanks for the feedback! 🙂

  3. I love this recipe and gladly accept it into a weekly rotation!

  4. Rob Reding says:

    Another tasty meal that is quick and fairly easy to make. Thanks SueBee. 5 stars from all 4 of us!

    1. Suebee Homemaker says:

      I’m so glad ya’ll enjoyed it, Rob! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating