Begin by seasoning the cubed chicken breast with garlic powder, onion powder, ground paprika, kosher salt, and black pepper. Make sure each piece is evenly coated to ensure maximum flavor.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken to the skillet. Cook for about 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the dry orzo pasta, allowing it to toast slightly in the skillet for about a minute. Then pour in the low-sodium chicken broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer and cover the skillet. Cook for about 10 minutes or until the orzo is al dente, stirring occasionally.
Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese, mixing until the cheese melts and the sauce becomes creamy. If the mixture seems too thick, add a splash more chicken broth to reach your desired consistency.
Return the cooked chicken to the skillet, mixing thoroughly to coat the chicken in the creamy sauce. Add chopped fresh parsley, thyme, and a squeeze of lemon juice for brightness. Taste and adjust the seasoning if necessary.
Spoon the creamy chicken orzo into bowls, topping each serving with extra Parmesan cheese, fresh herbs, and a sprinkle of black pepper. Enjoy your comforting meal with loved ones!
