Description
A comforting and creamy chicken orzo dish featuring tender diced chicken, fresh spinach, and a rich sauce made with chicken broth and heavy cream. This easy one-pan meal combines Italian seasoning, garlic, and Parmesan cheese for a delicious and satisfying dinner ready in under 40 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Pasta and Vegetables
- 1 cup orzo pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Liquids and Others
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Grated Parmesan cheese for serving
Instructions
- Prepare Ingredients: Dice the chicken breasts, chop the spinach, dice the onion, and mince the garlic to have all ingredients ready before cooking.
- Heat Oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Cook Chicken: Add the diced chicken to the skillet and season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside.
- Sauté Vegetables: Add the diced onion and minced garlic to the skillet with the cooked chicken. Cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
- Add Orzo and Broth: Pour in 1 cup of orzo pasta and 2 cups of chicken broth. Stir to combine and bring the mixture to a boil.
- Simmer the Orzo: Reduce heat to a low simmer, cover the skillet, and cook for about 10 minutes. Stir occasionally to prevent sticking, until the orzo is al dente and most of the liquid is absorbed.
- Incorporate Cream and Spinach: Stir in 1 cup of heavy cream and 2 cups of chopped fresh spinach. Cook for 2-3 minutes until the spinach wilts and the sauce becomes creamy and evenly coats the orzo and chicken.
- Season to Taste: Taste the dish and adjust seasonings by adding more salt or pepper if needed.
- Serve: Remove the skillet from heat. Serve the creamy chicken orzo hot, topped with grated Parmesan cheese to enhance the flavor.
Notes
- Use fresh spinach for the best texture and flavor; baby spinach works particularly well.
- If you prefer a lighter version, substitute half-and-half for heavy cream.
- For added depth, consider adding a splash of white wine when sautéing the onions and garlic.
- Orzo cooks quickly; keep an eye on it to prevent overcooking and becoming mushy.
- This dish can be made ahead and refrigerated for up to 3 days; reheat gently to avoid breaking the cream sauce.
