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 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 2 cups fresh baby spinach
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice
- 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 onion powder. Add the chicken to the pan and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and dried oregano, sautéing for about 1 minute until fragrant. Add the dry orzo to the pan and stir for 2 minutes. Toasting the orzo slightly adds a wonderful nutty flavor to the final dish.
- Pour the chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Stir in the heavy cream, grated Parmesan cheese, and the cooked chicken pieces. Add the fresh baby spinach and stir constantly for 1-2 minutes until the spinach has wilted and the sauce has thickened to your liking. If the sauce is too thick, you can splash in a little extra broth.
- Turn off the heat and stir in the fresh lemon juice. This adds a bright acidity that cuts through the richness of the cream. Taste and add more salt or pepper if needed. Garnish with fresh parsley before serving.
- Cook Time: 30 minutes