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Close up of pan-seared chicken breast slices showing deep golden-brown caramelization over Creamy Chicken Orzo.

Creamy Chicken Orzo with Garlic Cream Sauce and Seared Chicken

This Creamy Chicken Orzo features perfectly seared chicken breast slices over tender orzo submerged in a glossy garlic cream sauce. A rustic, one-pan meal garnished with fresh parsley and red pepper flakes for an easy, high-protein dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 2 large Chicken Breasts Boneless and skinless
  • 2 tbsp Olive Oil For searing
  • 1.5 cups (300g) Orzo Pasta Dry, uncooked
  • 6 cloves Garlic Freshly minced
  • 1 tbsp (15g) Butter Unsalted
  • 2 cups (480ml) Chicken Broth Low sodium
  • 1 cup (240ml) Heavy Cream
  • 0.5 cup (50g) Parmesan Cheese Freshly grated
  • to taste Salt and Black Pepper Freshly cracked pepper preferred
  • 1 tsp Red Pepper Flakes For garnish
  • 2 tbsp Fresh Parsley Finely chopped

Equipment

  • 1 Large Skillet or Shallow Ceramic Pan Used for both searing chicken and cooking orzo.
  • 1 Meat Thermometer To ensure chicken reaches 165°F.

Method
 

Prepare the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Sear for 6-7 minutes per side until deep golden-brown and internal temp reaches 165°F. Remove and rest.
  2. Once rested for 5 minutes, slice the chicken into five thick pieces per breast.
Cook the Orzo
  1. In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
  2. Add orzo, chicken broth, and heavy cream. Bring to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until orzo is tender.
  3. Remove from heat and stir in parmesan cheese until the sauce is glossy and thick.
Plating
  1. Divide orzo into bowls. Top with seared chicken slices. Garnish with fresh parsley, red pepper flakes, and extra cracked black pepper.

Notes

Pat the chicken dry before searing to ensure a golden crust.
Use freshly grated parmesan for the best sauce emulsion.