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One-Skillet Creamy Chicken with Gruyere Orzo

Indulgent One-Skillet Creamy Chicken with Gruyere Orzo Delight

One-Skillet Creamy Chicken with Gruyere Orzo is a rich and satisfying dish made with chicken, creamy orzo, and Gruyere cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs Provides rich flavor and crispy skin.
  • 1 teaspoon kosher salt Enhances the chicken's natural taste.
  • 0.5 teaspoon freshly ground black pepper Adds a delicious kick.
For the Cooking Base
  • 1 tablespoon olive oil For searing the chicken.
  • 1 tablespoon unsalted butter Adds rich, creamy flavor.
  • 3 cloves garlic, minced Infuses the skillet with flavor.
  • 1 small yellow onion, finely chopped Adds sweetness to the dish.
  • 8 oz cremini mushrooms, sliced Creates lovely texture and flavor.
For the Pasta & Broth
  • 1 cup orzo pasta Pairs excellently with chicken.
  • 2 cups low-sodium chicken broth, warmed Prevents the dish from becoming too salty.
  • 1 teaspoon fresh thyme leaves Adds a fresh herbal note.
For the Creamy Finish
  • 0.5 cup heavy cream Ensures a luscious sauce.
  • 1 cup freshly grated Gruyere cheese Melts beautifully into the sauce.
Optional Additions
  • 0.25 cup dry white wine For deglazing and flavor.
  • fresh thyme sprigs for garnish A lovely touch for presentation.
  • shaved Gruyere or parmesan Enhances the cheesy goodness.

Equipment

  • large skillet

Method
 

Directions
  1. Pat the chicken thighs dry, season with salt and pepper. Heat oil and butter in a skillet, sear chicken skin-side down for 4-5 minutes until golden, then flip and cook for 2-3 minutes. Remove from skillet.
  2. In the same skillet, sauté onion for 2-3 minutes. Add garlic for 30 seconds, then add mushrooms and cook until browned. Deglaze with white wine if using.
  3. Stir in orzo and toast for 1 minute. Add warmed chicken broth and thyme, mix well. Nestle the chicken back into the skillet skin-side up.
  4. Cover and simmer on low for 12-15 minutes until orzo is tender and chicken is cooked through (165°F internal temp). Set chicken aside briefly once cooked.
  5. Stir in heavy cream and Gruyere cheese into the orzo mixture, continue to simmer for another 2-3 minutes until the cheese melts and sauce thickens.
  6. Return chicken to skillet, spoon sauce over to keep moist. Garnish with thyme sprigs and grated cheese if desired. Serve hot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 3.5mg

Notes

Storage: Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat gently adding broth if needed.

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