Easy One-Pan Chicken Parmesan Orzo

ByChelsea
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All the cozy, cheesy flavors of Chicken Parmesan but without the breading or frying! This One-Pan Chicken Parmesan Orzo is creamy, comforting, and made for busy weeknights.

Chicken Parm Orzo on a white plate with a silver fork and the pan with the rest behind it on a cutting board with a bowl of parm and a plaid napkin

This is one of those recipes that came about pretty much out of nowhere. I was craving a Chicken Parmesan dish but didn’t want to deal with the mess of frying and breading and I wanted it to be a bit more healthy. I had some orzo in the pantry and thought I could make all the flavors without all the work. That is how this One-Pan Chicken Parmesan Orzo came about. The way my house smelled after making it was truly all the comfort in a pan. This is one that you are going to want for those busy nights.

Why You’ll Love This Chicken Parmesan Orzo

  • One-pan dinner. Everything cooks together in one-pan for easy cleanup.
  • Cozy and comforting. Creamy tomato orzo, tender chicken, Parmesan, and melty mozzarella is so good!
  • Easy weeknight meal. Simple ingredients and ready in about 40 minutes.
  • Family-friendly. All the flavors of chicken Parmesan without the breading or frying.
  • Full of flavor. Garlic, tomatoes, Italian seasoning, and plenty of cheese make every bite delicious.

Ingredients You’ll Need

  • Chicken Breast: The hearty protein that makes this a filling one-pan dinner.
  • Orzo: Cooks right in the skillet and soaks up all that delicious tomato sauce.
  • Olive Oil: For browning the chicken and adding flavor.
  • Garlic: Adds plenty of savory flavor to the sauce.
  • Tomato Paste: Deepens the tomato flavor and makes the sauce richer.
  • Crushed Tomatoes: Creates the cozy tomato base for the orzo.
  • Chicken Broth: Cooks the orzo while adding extra flavor. I like to use bone broth!
  • Heavy Cream: Adds just enough creaminess to balance the tomatoes.
  • Parmesan Cheese: Adds salty, cheesy Chicken Parmesan flavor.
  • Mozzarella Cheese: Gives you that gooey, melty cheese topping.
  • Seasonings: Italian seasoning, garlic powder, onion powder, salt, and pepper keep things simple but flavorful.

How to Make One-Pan Chicken Parmesan Orzo

Please see the recipe card at the bottom of this post for the full recipe details.

  • Browning the chicken in the stainless steel skillet with the wooden spoon
  • adding the garlic and tomatoes to the skillet with a wooden spoon
  • stirring the orzo into the tomato mixture in the stainless steel pan with a wooden spoon
  • adding the chicken back into the stainless steel pan with a wooden spoon
  • adding the heavy cream and parmesan into the mixture in the stainless steel pan with a wooden spoon
  • Topping the dish with mozzarella cheese in the stainless steel pan

  1. Brown & Season the chicken. Heat olive oil in a large 12-inch skillet over medium-high heat. Cut the chicken into bite-size pieces and add to pan. Toss with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook for 4-5 minutes, just till lightly golden. Transfer to a plate and it will finish cooking later.
  2. Start the sauce. Reduce the heat to medium and add the minced garlic and tomato paste. Cook for about 1 minute, stirring often, until fragrant.
  3. Add the tomatoes and broth. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring everything to a gentle simmer.
  4. Cook the orzo. Stir in the uncooked orzo and reduce the heat to medium-low. Simmer uncovered for about 7–8 minutes, stirring often so the orzo doesn’t stick.
  5. Finish cooking the chicken. Add the chicken and any juices back to the skillet. Continue simmering for another 4–6 minutes, until the orzo is tender and the chicken reaches 165°F. Add a splash of broth if the mixture gets too thick.
  6. Make it creamy. Turn the heat to low and stir in the heavy cream and Parmesan until the sauce is creamy and the cheese has melted.
  7. Add the mozzarella. Sprinkle mozzarella over the top. For an extra bubbly top, place an oven-safe skillet under the broiler for 1–2 minutes.
  8. Let it rest and serve. Let the skillet sit for about 5 minutes before serving so the sauce can thicken around the orzo. Finish with extra Parmesan, if you’d like.

Recipe Tips

Stir the orzo often. Orzo can easily stick to the bottom of the pan, especially as the sauce thickens.

Keep extra broth nearby. If the orzo absorbs the liquid before it’s tender, add a splash of chicken broth as needed.

Don’t overcook the chicken. Brown it just enough to get some color. It will finish cooking when you add it back to the skillet.

Freshly grate the Parmesan. It melts more smoothly into the sauce and gives you the best flavor.

Let it rest before serving. Give the orzo about 5 minutes to sit and soak up the creamy tomato sauce.

Broil for a bubbly top. If your skillet is oven-safe, broil the mozzarella for a minute or two for that classic cheesy Chicken Parmesan finish.

How to Store and Reheat

To Store: Let leftovers cool, then transfer them to an airtight container and refrigerate for up to 3–4 days.

To Reheat: Warm individual portions in the microwave or gently reheat on the stovetop. Add a splash of chicken broth or milk before reheating to loosen up the sauce, since the orzo will continue to absorb liquid as it sits.

a close-up of the chicken parm orzo on a white plate with a silver spoon and the skillet in the back with a bowl of parmesan next to it

Frequently Asked Questions

Yes! Boneless, skinless chicken thighs work great in this recipe. Cut them into bite-size pieces and cook them the same way, making sure the chicken is fully cooked before serving.

Yes. You can leave out the heavy cream for a more tomato-forward Chicken Parmesan flavor. The Parmesan and mozzarella will still make the dish rich and cheesy.

Orzo tends to settle on the bottom as it cooks. Keep the heat at a gentle simmer and stir frequently, scraping along the bottom of the skillet.

Simply add a splash of chicken broth and continue cooking until the orzo is tender. You want the finished dish creamy and saucy rather than dry.

More One-Pot Recipes You’ll Love

easy chicken Parmesan Orzo in a stainless steel skillet on a cutting board with parmesan and plaid napkin close

Easy One-Pan Chicken Parmesan Orzo

This Easy One-Pan Chicken Parmesan Orzo combines tender chicken and creamy tomato orzo with Parmesan and melty mozzarella for the ultimate cozy dinner. It has all the delicious flavors of classic chicken Parmesan without the breading or frying, and everything comes together in one pan!
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Parmesan Orzo, one pan chicken dinner
Servings: 6 Servings

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can crushed tomatoes
  • 2 ½ cups chicken broth plus more as needed
  • 1 ½ cups uncooked orzo
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 ½ cups shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large 12-inch skillet over medium-high heat. Add the chicken and season with Italian seasoning, garlic powder, onion powder, ½ teaspoon salt, and black pepper. Brown the chicken by cooking 4-5 minutes, stirring occasionally. The chicken does not need to be completely cooked through. Transfer to a plate.
  2. Reduce the heat to medium. Add the garlic and tomato paste to the skillet and cook for about 1 minute, stirring frequently.
  3. Pour in the crushed tomatoes and chicken broth. Add the remaining ½ teaspoon salt and stir, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
  4. Stir in the uncooked orzo and reduce the heat to medium-low. Simmer uncovered for 7–8 minutes, stirring frequently to prevent the orzo from sticking.
  5. Return the chicken and any juices to the skillet. Continue cooking for another 4–6 minutes, stirring occasionally, until the orzo is tender and the chicken reaches an internal temperature of 165°F. Add additional chicken broth as needed if the mixture becomes too thick before the orzo is tender.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan until the cheese has melted and the sauce is creamy.
  7. Sprinkle the mozzarella evenly over the top. For a bubbly, lightly golden top, place an oven-safe skillet under the broiler for 1–2 minutes.
  8. Remove from the heat and let the dish rest for about 5 minutes before serving. Top with additional Parmesan, if desired.

Notes

  • Stir the orzo frequently while cooking to keep the orzo from sticking to the bottom of the skillet.
  • Orzo can absorb liquid quickly. Keep a little extra chicken broth nearby and add a splash as needed.
  • Avoid cooking the chicken completely during the first step. It will finish cooking in the sauce and stay nice and tender.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Add a splash of chicken broth or milk before reheating to bring the creamy consistency back to the orzo.

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