Creamy Parmesan Chicken (Print Version)
# Ingredients:
→ Chicken Essentials
01 -
4 chicken breasts, no skin or bones
02 -
A couple of tablespoons of olive oil
03 -
A teaspoon each of garlic powder and paprika
04 -
Salt and pepper as you like
→ Everything for the Orzo
05 -
A tablespoon of plain butter
06 -
One small onion, diced up finely
07 -
Three cloves of garlic, minced really small
08 -
1 cup of uncooked orzo pasta
09 -
Two cups of chicken stock
10 -
One cup of thick cream
11 -
Half a cup of Parmesan cheese, grated
12 -
A teaspoon of dried herbs (Italian mix)
13 -
Salt and pepper, to taste
14 -
A couple of tablespoons of fresh parsley, chopped up
# Instructions:
01 -
Sprinkle your garlic powder, paprika, salt, and pepper onto the chicken. Heat up some olive oil in a big pan over medium-high heat. Sear each side for 4–5 minutes till it's golden and cooked through. Set aside on a plate.
02 -
Toss some butter into the same pan. Add your chopped onion and cook until it looks see-through—should take about 3 minutes. Stir in smashed garlic and cook for another minute—it’ll smell awesome.
03 -
Stir the dry orzo right into the pan so it gets coated with butter and mixes with the aromatics. Keep stirring for one or two minutes until it’s got a light golden color.
04 -
Pour in the chicken stock and let it start simmering. Mix in the thick cream, Parmesan, seasoning, and some salt and pepper. Turn the heat low and keep stirring every so often while the orzo softens up—takes about 8–10 minutes.
05 -
Put the chicken back in and spoon some of that sauce over it. Let it simmer together for 2–3 minutes so the chicken warms up and everything blends. Sprinkle parsley on top and add some extra cheese if you want. Serve while hot.
# Notes:
01 -
For less fat, switch out the heavy cream for half-and-half.
02 -
Throw in some cooked mushrooms or spinach if you’d like a veggie twist.
03 -
Store leftovers in a sealed container in the fridge for up to 3 days.