One Pot Creamy Chicken And Orzo
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Standard
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
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
Instructions
- Start by seasoning your chicken pieces with salt, pepper, and paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Once cooked through, 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 to the pan and stir constantly for 2 minutes to lightly toast the grains; this adds a wonderful nutty flavor.
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it 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 and grated Parmesan cheese. Continue to stir over low heat until the cheese has melted and the sauce is thick and glossy. If the mixture seems too thick, you can add a splash more broth or water to reach your desired consistency.
- Add the cooked chicken back into the pan along with the fresh baby spinach and lemon juice. Stir gently for 1-2 minutes until the spinach has wilted from the residual heat. Taste and add more salt or pepper if needed. Serve immediately while hot.