Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups chicken broth (low sodium preferred)
- 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
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 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, pepper, and oregano. Add the chicken to the pan and cook for 5-6 minutes until browned on all sides. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the diced onion. Cook for 3-4 minutes until translucent, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the dry orzo directly to the pan with the onions and garlic. Stir frequently for 1-2 minutes to lightly toast the pasta. This adds a wonderful nutty flavor to the final dish and helps the texture.
- Pour in the chicken broth and return the browned chicken (and any juices) to the pan. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 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 for 2 minutes until the cheese is melted and the spinach has completely wilted into the sauce.
- Taste the dish and add more salt or pepper if needed. If the sauce seems too thick, you can splash in a little more broth or water to reach your desired creamy consistency.
- Cook Time: 35 minutes
- Diet: Standard