Ingredients
— The Chicken —
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
— The Orzo & Base —
1 tablespoon unsalted butter
1 small yellow onion, finely diced
3 cloves garlic, minced
1 cup uncooked orzo pasta
2 ½ cups chicken broth (low sodium)
— The Finish —
Zest and juice of 1 large lemon (about 2-3 tablespoons juice)
¼ cup heavy cream (optional, for extra richness)
1/3 cup freshly grated Parmesan cheese
2 cups fresh baby spinach
Fresh parsley, chopped (for garnish)
Instructions
1. **Cook the Chicken:** Season the chicken pieces evenly with Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 5–7 minutes, turning occasionally, until golden brown and fully cooked through. Remove the chicken to a plate and set aside.
2. **Sauté Aromatics:** Reduce the heat to medium. In the same skillet, melt the butter. Add the diced onion and sauté for 3–4 minutes until softened, scraping up any delicious browned bits from the bottom of the pan. Add the minced garlic and cook for 1 minute until fragrant.
3. **Toast Orzo:** Add the uncooked orzo to the skillet. Stir constantly for 1–2 minutes to toast the pasta slightly and coat it in the butter and aromatics.
4. **Simmer:** Pour in the chicken broth and lemon juice. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10–12 minutes. *Crucial Step: Stir the orzo every 3-4 minutes to prevent it from sticking to the bottom of the pan.*
5. **Cream & Greens:** Once the orzo is tender and most of the liquid is absorbed (it should look creamy, not dry), remove the pan from the heat. Stir in the heavy cream (if using), Parmesan cheese, lemon zest, and fresh spinach. Gently fold everything together for 1–2 minutes until the spinach is wilted and the cheese melts into the sauce.
6. **Serve:** Stir the cooked chicken (and any resting juices) back into the skillet. Garnish with fresh parsley and extra lemon wedges. Serve immediately while hot and creamy.
Notes
Orzo Cooking Tip: Because orzo releases starch as it cooks in the broth, it mimics risotto. Frequent stirring is key to a creamy texture and prevents the pasta from burning on the bottom.
Dairy-Free Option: Skip the butter and heavy cream. Use a little extra olive oil for the aromatics and stir in a splash of coconut milk or simply rely on the naturally creamy starches of the pasta.
Protein Variations: This recipe works wonderfully with boneless skinless chicken thighs, or you can swap the chicken for shrimp (cook the shrimp for just 2-3 minutes before removing).
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. The orzo will absorb the sauce as it cools, so add a splash of chicken broth or water when reheating to loosen it back up.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One Pot
- Cuisine: American / Mediterranean