Creamy Parmesan Herb Chicken with Orzo
Slow cooker parmesan herb chicken with creamy orzo is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to tender, juicy chicken and creamy orzo every time. The golden, crispy chicken and creamy, comforting orzo will make your whole family beg for seconds. Try it with my Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip for a complete meal. If you love recipes like this, you’ll also enjoy Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip and Easy Summer Minestrone Soup with Fresh Basil and Beans.
Why This Creamy Parmesan Herb Chicken with Orzo Is Pure Comfort
- Easy, hands-off cooking
- Comforting, hearty meal
- Tender, juicy chicken and creamy orzo
What You'll Need for Creamy Parmesan Herb Chicken with Orzo
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Parmesan cheese
- Herbs (thyme, rosemary, oregano)
- Orzo pasta
- Garlic powder
- Onion powder
- Salt
- Pepper
- Chicken broth
- Heavy cream
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow cooker — Hands-off cooking for tender, juicy chicken → See on Amazon
- Instant-read meat thermometer — Ensures chicken is cooked to perfection → See on Amazon
How to Make Creamy Parmesan Herb Chicken with Orzo
- Step 1: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Place in slow cooker.
- Step 2: In a bowl, combine chicken broth, heavy cream, and herbs. Pour over chicken.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and shred.
- Step 4: Cook orzo according to package instructions. Stir in shredded chicken and Parmesan cheese.
- Step 5: Serve hot, garnished with fresh parsley and additional Parmesan cheese.
Cook's Tips for Perfect Creamy Parmesan Herb Chicken with Orzo
- Common mistake and fix: Don't overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Pro tip: For even more flavor, add a tablespoon of Dijon mustard to the chicken broth mixture.
- Pro tip: To make this recipe in the oven, bake at 350°F (180°C) for 30-40 minutes or until chicken is cooked through.
Storing & Reheating Creamy Parmesan Herb Chicken with Orzo
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: You can shred the chicken and cook the orzo up to 2 days ahead.
Freezing Creamy Parmesan Herb Chicken with Orzo
Freeze cooked chicken and orzo separately for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a lighter version, use low-sodium chicken broth and Greek yogurt instead of heavy cream.
- Best substitution: Instead of orzo, you can use any small pasta shape.
- Make-ahead: You can shred the chicken and cook the orzo up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the orzo is too dry, add a little more chicken broth or water when reheating.
Want to level up this recipe?
High-quality chicken broth — Enhances the flavor of the dish → Check price on Amazon
Creamy Parmesan Herb Chicken with Orzo
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Parmesan cheese
- Herbs (thyme, rosemary, oregano)
- Orzo pasta
Seasonings
- Garlic powder
- Onion powder
- Salt
- Pepper
- Chicken broth
- Heavy cream
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Step 1: Season chicken breasts with garlic powder, onion powder, salt, and pepper. Place in slow cooker.
- Step 2: In a bowl, combine chicken broth, heavy cream, and herbs. Pour over chicken.
- Step 3: Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken and shred.
- Step 4: Cook orzo according to package instructions. Stir in shredded chicken and Parmesan cheese.
- Step 5: Serve hot, garnished with fresh parsley and additional Parmesan cheese.
Notes
- Chef tip: For a lighter version, use low-sodium chicken broth and Greek yogurt instead of heavy cream.
- Best substitution: Instead of orzo, you can use any small pasta shape.
- Make-ahead: You can shred the chicken and cook the orzo up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the orzo is too dry, add a little more chicken broth or water when reheating.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked chicken and orzo separately for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can shred the chicken and cook the orzo up to 2 days ahead.
Nutrition Per Serving
- Calories: 520
- Protein: 45g
- Fat: 22g
- Carbs: 38g
- Fiber: 2g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Parmesan Herb Chicken with Orzo FAQs
Yes, you can shred the chicken and cook the orzo up to 2 days ahead.
You may have overcooked the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, bake at 350°F (180°C) for 30-40 minutes or until chicken is cooked through.
Yes, freeze cooked chicken and orzo separately for up to 3 months.
Try it with my Fresh Lettuce Wrapped Veggie Spring Rolls with Almond Dip for a complete meal.
A Warm Final Note
I can’t wait for you to try Creamy Parmesan Herb Chicken with Orzo and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
