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- 1 lb boneless, skinless chicken thighs - 1 cup orzo pasta - 2 tablespoons extra virgin olive oil - 4 cloves garlic - 1 medium onion - 2 cups low-sodium chicken broth - 1 cup heavy cream - 1 teaspoon Italian herbs - Salt and pepper to taste - 1 cup fresh baby spinach - ½ cup Parmesan cheese - Fresh parsley for garnish I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender. You can cut them into bite-sized pieces with a sharp knife. This makes cooking easier and helps them cook evenly. Orzo pasta is a fun twist here. It’s small and cooks fast. You will use one cup for a perfect balance of flavors. The creamy sauce will cling to the orzo, making each bite delightful. Garlic adds a strong flavor. Use four cloves and mince them finely. A medium onion gives depth to the dish. Dice it small so it cooks down nicely. For the sauce, low-sodium chicken broth is key. It adds flavor without too much salt. You’ll also need heavy cream to make it rich and creamy. One cup will do the trick! Adding Italian herbs brings warmth. A teaspoon will enhance the dish. Don’t forget salt and pepper to taste. They help bring all the flavors together. Fresh baby spinach adds color and nutrition. Use one cup and fold it in just before serving. Lastly, sprinkle half a cup of Parmesan cheese on top for a cheesy finish. Garnish with fresh parsley for a pop of color. - Large skillet - Measuring cups and spoons - Knife and cutting board - Stirring spoon You’ll need a large skillet for cooking. This helps all the ingredients mix well. Measuring cups and spoons ensure you get the right amounts. A knife and cutting board are essential for prepping. Chop the chicken, onion, and garlic with care. Use a stirring spoon to mix everything in the skillet. These tools make cooking smoother and more fun! - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 1 pound of diced chicken thighs. Season with salt and pepper. - Sauté the chicken until it is browned, about 5-7 minutes. - Remove the chicken from the skillet and set it aside on a plate. - In the same skillet, add 1 diced medium onion and 4 minced garlic cloves. - Sauté until the onion is soft and clear, about 2-3 minutes. - Stir in 1 cup of orzo pasta. Toast it for about 1 minute. - Pour in 2 cups of low-sodium chicken broth. Bring to a boil. - Lower the heat, cover the skillet, and simmer for 10 minutes. - Once the orzo is cooked, stir in 1 cup of heavy cream and 1 teaspoon of Italian herbs. - Add the cooked chicken back into the skillet. Mix well. - Gently fold in 1 cup of fresh baby spinach. Let it wilt for 2-3 minutes. - Stir in ½ cup of grated Parmesan cheese. Adjust salt and pepper to taste. - Remove from heat and garnish with fresh parsley before serving. - Best practices for cooking chicken thighs: Use boneless, skinless chicken thighs for a juicy bite. Season the chicken well with salt and pepper. Sauté it in hot olive oil for about 5-7 minutes. This ensures your chicken has a nice brown color and is fully cooked. - Tips for achieving creamy texture: Use heavy cream for the best creaminess. Stir it in gently after the orzo has cooked. Adding grated Parmesan cheese at the end helps thicken the sauce. It binds everything together nicely and adds a rich flavor. - How to avoid overcooking the orzo: Keep an eye on the cooking time. Orzo should be al dente, so check it around the 10-minute mark. If it absorbs too much liquid, it can go mushy. - Recommended sides to pair with the dish: Serve this creamy chicken orzo with a simple green salad. A side of crusty bread is perfect for dipping into the sauce. Roasted vegetables also make a great side dish. - Creative garnishing tips for presentation: Top the dish with fresh parsley for color. Add extra Parmesan cheese for a nice touch. A drizzle of olive oil can also elevate the look and flavor. - Overlooking seasoning balance: Make sure to taste your dish before serving. Add salt and pepper as needed to enhance the flavors. Under-seasoning can make the dish bland. - Not cooking the orzo correctly: Follow the cooking time closely to avoid mushy pasta. Stir it occasionally to keep it from sticking. - Skipping the sautéing step for flavor enhancement: Always sauté the onion and garlic before adding other ingredients. This step builds a strong flavor base for your dish. {{image_4}} You can swap out the chicken thighs for other proteins. Try using chicken breasts, shrimp, or even tofu for a meat-free option. If you need a gluten-free dish, use rice or gluten-free pasta instead of orzo. For creamy richness without dairy, coconut cream works well. It adds a light sweetness and a nice texture. To boost nutrition, add vegetables like bell peppers, broccoli, or peas. These will add color and flavor. For different tastes, try using fresh herbs like basil or cilantro. Experiment with spices like paprika or red pepper flakes for a gentle kick. You can also adjust the sauce thickness. Use more cream for a richer dish or less for a lighter version. You can turn this dish into a baked casserole. Just layer the creamy orzo in a baking dish, top with cheese, and bake until golden. If you have leftovers, transform them into a cold pasta salad. Mix the orzo with cherry tomatoes, olives, and a drizzle of olive oil for a fresh twist. To store your Creamy Garlic Herb Chicken Orzo Skillet, first let it cool. Place it in an airtight container. It will stay fresh in the fridge for up to 3 days. If you want to freeze it, use freezer-safe containers. Make sure to leave some space for expansion. This dish can freeze well for up to 3 months. When reheating, you can use either the stove or microwave. For the stove, place the skillet over low heat. Stir in a splash of broth or cream to keep it creamy. Heat it gently until warm. If you use the microwave, put it in a microwave-safe bowl. Cover it loosely and heat in short bursts, stirring in between. This helps keep the dish creamy. For the best taste, eat your leftovers within 3 days if stored in the fridge. If frozen, consume them within 3 months for the best quality. Check for signs of spoilage, like an off smell or mold. If you see either, it’s best to toss it. Making this dish takes about 30 minutes in total. You will spend 10 minutes on prep work. Cooking the meal takes about 20 minutes. This quick time means you can enjoy a tasty meal without a long wait. Yes, you can use chicken breasts. They will cook faster than thighs. However, chicken thighs have more flavor and stay moist. If you choose breasts, be careful not to overcook them. You want them tender and juicy. Orzo is not rice; it is a small pasta. It looks like rice but is made from wheat. Orzo cooks quickly and absorbs flavors well, making it great in this dish. You’ll love how it adds a creamy texture to the meal. This blog post covered how to make a delicious Creamy Garlic Herb Chicken Orzo Skillet. We discussed key ingredients like chicken thighs, orzo, and heavy cream. I shared step-by-step instructions and some handy tips to avoid common mistakes. You learned about variations and how to store your leftovers too. In summary, this dish is easy to make and full of flavor. Enjoy cooking and share the joy of this meal with family and friends!

Creamy Garlic Herb Chicken Orzo Skillet

Indulge in this creamy garlic herb chicken orzo skillet that's perfect for a quick weeknight dinner! With tender chicken thighs, flavorful orzo, and a rich creamy sauce, this one-pan dish is not only delicious but also easy to make. In just 30 minutes, you can whip up a hearty meal that will impress your family and friends. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

2 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 medium onion, diced

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried Italian herb blend (such as oregano, basil, and thyme)

Salt and freshly ground black pepper to taste

1 cup fresh baby spinach

½ cup freshly grated Parmesan cheese

Fresh parsley, finely chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken thighs and season generously with salt and pepper. Sauté until the chicken is nicely browned and cooked through, approximately 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.

    In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

      Next, stir in the orzo pasta and allow it to cook briefly for about 1 minute, just enough to slightly toast the pasta.

        Pour in the chicken broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to a gentle simmer, cover the skillet, and let it cook for about 10 minutes, or until the orzo is al dente and has absorbed most of the liquid.

          Stir in the heavy cream, dried Italian herbs, and the browned chicken pieces. Mix everything together thoroughly until well combined.

            Gently fold in the baby spinach, allowing it to wilt for an additional 2-3 minutes as it cooks in the creamy mixture.

              Incorporate the grated Parmesan cheese into the skillet, stirring until it melts and creates a creamy sauce. Taste and adjust the seasoning with additional salt and pepper if desired.

                Remove from heat and sprinkle with fresh chopped parsley for a vibrant touch before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the creamy orzo in shallow bowls, topped with extra Parmesan and a sprinkle of parsley for an inviting look. Pair with crusty bread for a complete meal!