Can I use chicken breasts instead of thighs in this skillet recipe?

Yes, boneless skinless chicken breasts can be used in place of thighs. However, breasts are leaner and may cook a little faster, so keep an eye on doneness to avoid drying them out. Chicken thighs remain juicier and more forgiving in a one-pan meal like this, making them ideal for the chicken and orzo skillet .

What can I use if I don’t have orzo?

If you’re out of orzo, you can substitute small pasta shapes like ditalini, pearl couscous, or even quick-cooking rice. Just remember to adjust the liquid and simmering time accordingly. Using alternative grains or pasta is a great way to keep the chicken and orzo skillet recipe flexible and pantry-friendly.

How do I make this dish lighter or healthier?

To lighten the dish, use half-and-half or whole milk instead of heavy cream, and reduce the amount of butter slightly. You can also add vegetables like spinach, zucchini, or mushrooms for extra fiber and nutrients. This way, you can enjoy a healthier version of the chicken and orzo skillet without sacrificing flavor.

Chicken and Orzo Skillet – Best One-Pan Creamy Dinner

Name: Chicken and Orzo Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tsp paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 1.25 lbs boneless chicken thighs (4–5 thighs); 2 tbsp cooking oil; 1 yellow onion, diced; 2 cloves garlic, minced; 1 1/2 cups orzo pasta; 1 1/2 cups vegetable broth (or chicken broth); 1/2 cup heavy cream; 2 tbsp salted butter; 1/4 cup grated Parmesan cheese

Description

This creamy Chicken and Orzo Skillet is a one-pan comfort food dinner made with juicy chicken thighs, orzo pasta, and a rich, cheesy sauce. It’s perfect for busy weeknights when you need something hearty and flavorful with minimal cleanup.

Ingredients

Scale

1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1.25 lbs boneless chicken thighs (4–5 thighs)
2 tbsp cooking oil
1 yellow onion, diced
2 cloves garlic, minced
1 1/2 cups orzo pasta
1 1/2 cups vegetable broth (or chicken broth)
1/2 cup heavy cream
2 tbsp salted butter
1/4 cup grated Parmesan cheese

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Instructions

In a small bowl, mix paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper to create a seasoning blend.
Blot chicken thighs dry and season both sides generously with the spice mix.
Heat oil in a large deep skillet over medium heat. Add chicken and sear undisturbed for 5 minutes per side, until browned. Remove from skillet.
Lower heat and add diced onion and minced garlic to the same skillet. Sauté for 3 minutes until translucent.
Add orzo and vegetable broth. Stir to combine and scrape up any browned bits from the bottom.
Return chicken to the skillet, nestling it into the orzo. Cover, bring to a boil, then reduce heat to low. Simmer for 15 minutes until orzo is tender and most of the broth is absorbed.
Remove the chicken again. Stir in heavy cream and butter, cooking over low heat until butter melts and the mixture is heated through.
Add Parmesan cheese and stir until melted and creamy.
Return the chicken to the skillet, garnish with fresh parsley if desired, and serve warm.

Notes

Use chicken broth instead of vegetable broth for a richer flavor.
Add extra broth if you prefer a looser sauce.
Boneless chicken breasts can be used, but may cook faster.
Store leftovers in the fridge for up to 4 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 779 kcal
Sugar: 3 g
Sodium: 911 mg
Fat: 50 g
Saturated Fat: 20 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 190 mg