One-Pan Chicken Parmesan Orzo

Saucy, cheesy and covered in a savory parmesan streusel, my One-Pan Chicken Parmesan Orzo combines all your favorite chicken parm flavors in a simple one-pot meal that’s on the table in about 30 minutes.

Packed with Flavor!

Tender white meat chicken and al dente orzo pasta in a creamy, rich tomato sauce all covered a parmesan topping and broiled golden brown. My One-Pan Chicken Parmesan Orzo packs in the flavor into a meal that’s easy to make and easy to clean up. No pasta to boil separately and everything cooks up in a single pan. What could be better?

A Shortcut to Dinner

Chicken Parmesan is one of our favorite meals. I’m always trying to find ways to capture those flavors in creative dishes my family with love. My Chicken Parmesan Casserole is another easy weeknight meal that brings the flavor and comfort and my Chicken Parmesan Sliders are such a fun way to bring everyone to the table.

This saucy, cheesy one-pan meal brings together that nutty parmesan and creamy mozzarella in a rich tomato sauce that you love in chicken parm. The orzo cooks quickly making it the ideal pasta for a speedy midweek dinner. I just know you’re going to love it!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Olive oil: helps brown the chicken and creates a flavorful base for the sauce. Avocado oil or butter work just as well.
• Boneless skinless chicken breasts: adds lean, hearty protein that makes this a satisfying meal. Boneless, skinless chicken thighs, or rotisserie chicken (huge time-saver) are all delicious alternatives.
• Kosher salt: enhances all of the flavors and seasons the chicken and sauce. If using table salt, reduce the amount slightly since it’s more concentrated.
• Ground black pepper: adds a subtle warmth and balances the richness of the sauce. Freshly cracked black pepper is best, but white pepper works too.
• Italian seasoning: adds an easy blend of herbs that complements the marinara and Parmesan. Use a mix of dried basil, oregano, and thyme if you don’t have Italian seasoning, or just oregano if that’s all you have on hand.
• Fresh garlic (minced): brings savory depth and aromatic flavor to the sauce. In a pinch, you can use 1 teaspoon garlic powder.
• Dry uncooked orzo: a small pasta, shaped like a grain of rice. It cooks quickly in little liquid making it ideal for this one-pot dish.
• Chicken broth: adds moisture that the orzo will absorb as it cooks.
• Marinara sauce: adds rich, acidic flavor and moisture to cook the orzo.
• Heavy cream: creates a rich, velvety sauce. For the creamiest results, stick with heavy cream, but half & half is a great lighter option. Avoid milk, which may result in a thinner sauce.
• Shredded mozzarella cheese: melts throughout to make the dish extra creamy and rich.
• Fresh Parmesan cheese (grated): melts into the sauce for rich, nutty flavor and helps thicken it. Freshly grated Parmesan melts best, but Pecorino Romano or Asiago are great alternatives.

For the topping:

• Shredded mozzarella cheese: melts to bind the topping ingredients together.
• Panko breadcrumbs: creates the topping that gives the top of the orzo a delicious crunchy texture.
• Parmesan cheese (freshly grated): adds a nutty, earthy flavor that browns beautifully.
• Olive oil: helps bind the ingredients in the streusel and keep it from burning under the broiler.
• Italian seasoning: adds savory, herby flavor to the topping.
• Fresh basil (for garnishing)

Supplies:

• 10 to 12-inch oven-safe skillet
• Small mixing bowl

How to Make One-Pan Chicken Parmesan Orzo

• Heat the olive oil in a large (10- to 12-inch) oven-safe skillet over medium-high heat.
• Season the chicken with the salt, pepper and Italian seasoning. Add to the skillet and cook for 8-10 minutes, stirring occasionally, until nicely browned and cooked through.
• Stir in the minced garlic and cook for 30 seconds, until fragrant.
• Add the orzo and stir for about 1 minute to lightly toast it.

• Pour in the chicken broth and marinara sauce. Bring to a gentle boil, then reduce the heat to medium-low.
• Simmer, stirring often, for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
• Add in the heavy cream, 1 cup mozzarella, and 1/2 cup Parmesan

• Stir and let simmer for another 5-10 minutes or until melted and creamy.
• Turn off the heat. Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
• In a small bowl, combine the panko, 1 tablespoon Parmesan, 1 tablespoon olive oil, and 1/2 teaspoon Italian seasoning.

• Sprinkle evenly over the mozzarella.
• Broil for 2–3 minutes, just until the cheese is melted and bubbly and the panko is lightly golden. Watch closely so it doesn’t burn.
• Garnish with fresh basil and extra grated Parmesan before serving, if desired.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheat individual servings in the microwave in 30-second intervals, stirring between each interval. Or reheat in a skillet on the stove over medium-low, stirring occasionally until heated through. When reheating, if the sauce is too thick, stir in one tablespoon of water or chicken broth at a time until of desired thickness.

If you make this One-Pan Chicken Parmesan Orzo, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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