Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Step 1: Sear the Chicken. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and paprika. Add the chicken to the pan and cook for 5-6 minutes until golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
- Step 2: Sauté Aromatics. In the same pan, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
- Step 3: Toast the Orzo. Add the dry orzo pasta to the skillet with the onions and garlic. Stir frequently for 1-2 minutes to lightly toast the pasta. This adds a wonderful nutty flavor to the finished dish and helps the orzo hold its shape.
- Step 4: Simmer and Cook. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Step 5: Finish the Sauce. Stir in the heavy cream, Parmesan cheese, and the cooked chicken along with any juices from the plate. Add the baby spinach and stir until it wilts into the hot pasta. Let everything heat through for 2 minutes until the sauce is thick and creamy. Season with additional salt and pepper if needed.
- Cook Time: 40 minutes
- Diet: Standard