One-Pan Creamy Garlic Parmesan Chicken and Orzo

Creamy garlic Parmesan chicken and orzo cooks in one pan with spinach, herbs, and a rich weeknight-friendly sauce.This one-pan creamy garlic Parmesan chicken and orzo is exactly the kind of weeknight dinner Copper Pan Kitchen loves most: cozy, practical, big on flavor, and friendly to the dishwasher. Juicy golden chicken cooks with tender orzo in a garlicky Parmesan cream sauce, all in one deep skillet. It tastes like something you would order at a little neighborhood bistro, but it comes together with everyd

Why this pan earns a repeat spot.

What to pull from the fridge and pantry.

This recipe is written to be direct and forgiving. Read through once, then set ingredients near the stove so the pan can move smoothly.

• 1 1/2 lb boneless skinless chicken breasts, cut into 4 thin cutlets
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese
• 2 cups baby spinach
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley, for serving
• 1/4 tsp red pepper flakes, optional

Cook in stages, then bring it together.

1. Pat the chicken dry with paper towels. Season both sides with 1 teaspoon kosher salt, black pepper, Italian seasoning, and smoked paprika.
2. Heat olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the chicken cutlets and sear for 3 to 4 minutes per side, until golden brown. Transfer the chicken to a plate; it does not need to be fully cooked yet.
3. Reduce the heat to medium. Add the remaining 1 tablespoon butter to the same skillet, then stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the dry orzo and stir for 1 minute to lightly toast it in the garlicky butter.
5. Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits. Stir in the remaining 1/2 teaspoon kosher salt.
6. Return the chicken and any juices to the skillet. Bring the liquid to a gentle simmer, then cover and cook for 10 to 12 minutes, stirring the orzo once or twice, until the orzo is tender and the chicken reaches 165°F.
7. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, spinach, lemon juice, and red pepper flakes if using. Cook for 1 to 2 minutes, until the spinach wilts and the sauce turns creamy.
8. Remove from the heat and let the skillet rest for 3 minutes so the sauce can thicken. Top with parsley and extra Parmesan before serving.

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