Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, 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
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and Italian seasoning. 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, reduce the heat to medium. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let the garlic burn.
- Add the dry orzo pasta to the skillet with the onions and garlic. Stir frequently for about 2 minutes to lightly toast the pasta. This adds a nutty flavor and helps the orzo maintain a better texture during the simmering process.
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Stir in the heavy cream, Parmesan cheese, and the cooked chicken pieces. Add the fresh baby spinach and stir until the spinach has wilted and the sauce is creamy. If the sauce is too thick, you can add a splash more broth or water.
- Remove the pan from the heat. Stir in the lemon juice to brighten the flavors. Taste and add more salt or pepper if necessary. Garnish with fresh parsley before serving.
- Cook Time: 35 minutes
- Diet: Standard