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!
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
- 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.
- Reduce the heat to medium. Add the garlic and tomato paste to the skillet and cook for about 1 minute, stirring frequently.
- 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.
- 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.
- 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.
- Reduce the heat to low. Stir in the heavy cream and Parmesan until the cheese has melted and the sauce is creamy.
- 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.
- 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.