Description
This creamy orzo with chicken is a comforting one-pan meal perfect for busy weeknights. Tender, seasoned chicken breasts are seared and cooked with orzo pasta in a savory broth, then enriched with heavy cream, parmesan cheese, tomato paste, and fresh spinach for a rich and flavorful dish that's easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken
- 1½ lb thin chicken breasts
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ T olive oil
Orzo and Sauce
- 3-4 garlic cloves, minced
- ⅓ cup white wine (or broth as substitute)
- 3 cups low sodium chicken broth
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- 1½ cups orzo (uncooked)
- 1 cup heavy cream
- 2⁄3 cup parmesan cheese, grated
- 3 T tomato paste
- 2 handfuls baby spinach
Instructions
- Prepare the chicken: Pound the chicken breasts to about 1/2 inch thickness or cut them in half lengthwise to thin them out. Pat dry with paper towels. Season generously with sea salt, cracked pepper, garlic powder, and paprika according to your taste preference.
- Sear the chicken: Heat a large deep skillet over medium-high heat until very hot. Add about 1 tablespoon of olive oil and wait until it shimmers. Place the chicken in the skillet evenly and sear for 1-2 minutes per side until golden brown and crispy on the outside. Remove the chicken and set aside.
- Sauté garlic: Reduce heat to medium. Add a drizzle of olive oil to the skillet and add minced garlic. Stir for about 1 minute until fragrant but not burned.
- Deglaze the pan: Pour in white wine to deglaze, scraping the bottom of the pan to loosen browned bits. Once deglazed, add chicken broth, Italian seasoning, crushed red pepper if using, and orzo pasta. Stir to combine.
- Cook the orzo and chicken: Bring the mixture to a light boil. Return the chicken breasts to the skillet, cover, and reduce heat to maintain a gentle simmer. Cook for 10-15 minutes, stirring every few minutes to prevent sticking, until the chicken reaches an internal temperature of 165°F and the orzo is al dente with most liquid absorbed.
- Add cream and cheese: Lower heat to low. Stir in heavy cream, tomato paste, and grated parmesan cheese. If preferred, remove the chicken to stir sauce more easily, then return chicken to skillet.
- Incorporate spinach and serve: Add baby spinach and stir gently until wilted. Remove from heat and serve immediately.
Notes
- This recipe requires minimal prep and uses simple ingredients, making it ideal for busy weeknights.
- You can substitute white wine with additional chicken broth if preferred.
- Adjust seasoning quantities based on your taste preferences.
- Stir regularly during simmering to prevent orzo from sticking to the pan.
- Use freshly grated parmesan for best flavor and texture.
- Ensure chicken is cooked to 165°F for food safety.
- Spinach can be substituted with kale or other leafy greens if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 487 kcal
- Sugar: 4 g
- Sodium: 422 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 125 mg
