Introduction

This creamy Parmesan chicken and orzo dish is a comforting, flavorful meal perfect for busy weeknights. Tender slow-cooked chicken combines with herb-infused broth and cheesy orzo for an easy, satisfying dinner.

A single white bowl filled with a base layer of shiny, cooked orzo pasta in a light golden color, some pieces showing slight translucency and moisture. On top, two pieces of grilled chicken with golden-brown, crispy skin featuring visible herb seasoning and hints of charring. Fresh green thyme sprigs rest on the chicken, adding texture and color contrast. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs (or a mix)
1 medium yellow onion, finely diced
4–5 cloves garlic, minced
2 tablespoons olive oil or butter (optional, for searing/sautéing)
4 cups (approx. 950ml) low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dried rosemary, crushed slightly
¼ teaspoon red pepper flakes (optional, for a hint of warmth)
Salt and black pepper, to taste (start with ½ tsp salt, ¼ tsp pepper)
1 cup (about 200g) uncooked orzo pasta
1 cup (about 100g) grated Parmesan cheese, plus more for serving
¼ to ½ cup (60–120ml) heavy cream or half-and-half (optional, for extra creaminess)
¼ cup fresh parsley, chopped (plus more for garnish)
1 tablespoon lemon juice or zest of ½ lemon (optional, stirred in at the end)

Instructions

Step 1: (Optional) Heat olive oil or butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Sear chicken for 2–3 minutes per side until golden brown but not cooked through. Remove chicken and place in the bottom of a slow cooker (minimum 4-quart size recommended). Add diced onion to the skillet drippings and sauté for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Transfer onion and garlic to the slow cooker over the chicken. If skipping searing, place raw seasoned chicken in slow cooker and scatter onion and garlic over top.
Step 2: Pour chicken broth over the chicken and aromatics in the slow cooker. Sprinkle in dried thyme, oregano, crushed rosemary, red pepper flakes, salt, and black pepper. Gently stir to distribute seasonings around the chicken.
Step 3: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is very tender and easily shredded.
Step 4: Remove chicken from slow cooker and shred using two forks. Leave cooking liquid in the slow cooker insert.
Step 5: Set slow cooker to HIGH if not already. Stir uncooked orzo into the hot broth, ensuring it is mostly submerged. Cover and cook for 20–30 minutes, stirring occasionally, until orzo is tender and has absorbed most liquid. Add extra ½ cup hot broth or water if needed.
Step 6: Stir shredded chicken back into the slow cooker. Add grated Parmesan and optional heavy cream or half-and-half. Mix gently until cheese melts and sauce is creamy. Stir in chopped parsley and optional lemon juice or zest.
Step 7: Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. If too thick, add a splash of warm broth or cream.
Step 8: Serve immediately, garnished with extra Parmesan and parsley. Enjoy your creamy Parmesan herb chicken and orzo!

Tips & Variations

Use chicken thighs for a juicier, more flavorful result, or breasts for a leaner dish.
For a dairy-free version, omit the cream and Parmesan or substitute with a vegan cheese alternative.
Add chopped spinach or kale in the last 5 minutes of cooking the orzo for extra greens.
If you don’t have dried herbs, fresh herbs like thyme and oregano can be added at the end for a bright flavor.
To add a smoky note, sprinkle smoked paprika along with the other seasonings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A black bowl holds a dish with two pieces of golden brown roasted chicken on top of a bed of creamy orzo pasta. The chicken has a crispy, slightly charred skin with herbs sprinkled over it, giving a textured look. The orzo is small, rice-shaped, and coated in a light, glossy sauce, appearing soft and tender. Fresh green thyme sprigs rest on top of the chicken, adding a touch of color and freshness. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken and aromatics in a large pot on the stove, then simmer the broth and seasonings until the chicken is tender. Shred the chicken and cook the orzo in the same pot until tender. Adjust cooking times accordingly.

What type of orzo works best?

Standard uncooked orzo pasta works best in this recipe. Cooking times may vary slightly by brand, so check the pasta for doneness and adjust as needed.