Description
A rich Italian-American one-pot meal featuring golden sautéed chicken breasts, garlicky orzo, and a silky cream sauce with parmesan. Ready in 40 minutes with minimal cleanup.
Ingredients
4 (6-ounce) chicken breast cuts
1 cup salted orzo (preferably unsalted)
1 cup heavy cream (340ml)
½ cup freshly grated parmesan cheese
4 cloves minced garlic (microplaned)
1 tablespoon butter (or olive oil)
1 ¼ cups chicken stock (low sodium preferred)
Instructions
Heat butter (or olive oil) in a large skillet over medium heat
Sear chicken breasts for 2-3 minutes per side until browned
Transfer chicken to a plate, add garlic to the pan
Cook garlic for 30 seconds until fragrant
Pour in chicken stock and deglaze the pan
Return chicken to the pot, add orzo
Bring to a simmer and cook uncovered for 5 minutes
Stir in heavy cream, reduce heat to low
Cover and cook 10 minutes until orzo absorbs liquid
Remove chicken, slice, and add back to pot
Stir in grated parmesan until melted
Adjust seasoning with salt and pepper
Notes
Substitute chicken thighs for juicier results
Use olive oil instead of butter for dairy-free
Replace heavy cream with half-and-half for lighter texture
Add sautéed green peas or fresh thyme for extra depth
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 5000mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 160mg