Ingredients
Scale
- 1 lb chicken breast, cut into 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 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 lemon, juiced
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan and cook until browned on all sides, about 5–7 minutes. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, melt the butter. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
- Add the dry orzo directly to the pan with the onions and garlic. Stir frequently for 1–2 minutes. Toasting the orzo slightly gives it a wonderful nutty flavor and prevents it from becoming too mushy during the simmering process.
- Pour in the chicken broth and return the browned chicken to the pan. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for about 10–12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Remove the lid and stir in the heavy cream, Parmesan cheese, and fresh baby spinach. Continue to stir over low heat until the cheese is melted and the spinach has wilted. Squeeze in the lemon juice to brighten the flavors.
- Taste and add more salt or pepper if needed. Sprinkle with fresh parsley and serve immediately while the sauce is at its creamiest.
- Cook Time: 35 minutes