Description
A flavorful and comforting one-pot dish featuring tender seared chicken, creamy orzo pasta, fresh spinach, and sun-dried tomatoes, all cooked together in a savory broth and finished with Parmesan cheese and a bright splash of lemon juice.
Ingredients
Units
Scale
Protein and Seasonings
- 1 pound boneless skinless chicken breasts or small thighs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- Black pepper to taste
Cooking Oils and Fats
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons unsalted butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced or grated
- 4 cups fresh baby spinach
- 1/3 cup oil-packed sun-dried tomatoes, drained
Grains and Dairy
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/3 cup Parmesan cheese, grated
Finishing Touches
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Sear the Chicken: In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil. Rub the chicken with the remaining 1 tablespoon olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Once the oil is hot, add the chicken and sear on both sides until golden, approximately 3-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Toast Orzo: In the same skillet, add the butter and finely chopped onion. Cook until fragrant, about 3 minutes. Add the minced garlic and orzo pasta, cooking and stirring frequently until the orzo is lightly golden, about 2-3 minutes.
- Add Broth and Cook Orzo: Pour in the broth and bring to a boil. Reduce the heat and simmer for 3-5 minutes to allow the orzo to begin absorbing the liquid.
- Incorporate Cream, Cheese, and Vegetables: Stir in the heavy cream, grated Parmesan cheese, fresh baby spinach, and sun-dried tomatoes. Continue stirring until the spinach wilts evenly.
- Finish Cooking the Chicken and Orzo: Place the seared chicken and any collected juices back into the skillet on top of the orzo mixture. Cover and cook on the stovetop for 8-10 minutes or transfer the skillet to a preheated oven at 400°F (204°C) and cook uncovered for 10-15 minutes, until the chicken is fully cooked and the orzo is tender.
- Serve: Remove from heat, drizzle the juice of 1 lemon over the chicken, and garnish with fresh parsley before serving.
Notes
- Using an oven-safe skillet allows for easy transfer from stovetop to oven for perfectly cooked chicken and orzo.
- Adjust the seasoning to taste, especially the salt, depending on the saltiness of your broth and cheese.
- You can substitute chicken thighs for breasts for a juicier result.
- For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative.
- If you don’t have sun-dried tomatoes, cherry tomatoes can be a fresh substitute, but the flavor will be milder.
