One-Pan Creamy Garlic Chicken and Orzo

Ingredients

• 2 lb Chicken breasts (boneless, skinless; about 3-4 large breasts)
• 2 tbsp Olive oil (for searing)
• 2 tbsp Butter (unsalted)
• 4 Garlic (cloves, minced)
• 1.5 cup Orzo pasta (uncooked)
• 3 cup Chicken broth (low sodium)
• 0.5 cup Heavy cream
• 0.5 cup Parmesan cheese (freshly grated)
• 2 cup Fresh baby spinach (packed)
• Salt and black pepper (to taste)

Steps

1. 1

   Season the chicken breasts generously on both sides with salt and black pepper.

2. 2

   Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.

3. 3

   Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside on a plate.

4. 4

   In the same skillet, melt the butter over medium heat. Scrape up any browned bits from the chicken.

5. 5

   Add the minced garlic and sauté for 1 minute until fragrant.

6. 6

   Add the dry orzo pasta to the pan and toast for 2 minutes, stirring frequently, until slightly golden.

7. 7

   Pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes or until the orzo is tender and most of the liquid is absorbed.

8. 8

   Stir in the heavy cream, parmesan cheese, and baby spinach. Continue to stir until the spinach has wilted and the sauce is creamy.

9. 9

   Slice the cooked chicken and place it back into the pan on top of the orzo. Serve immediately.

Notes

If the orzo absorbs too much liquid before it is fully cooked, add an extra 1/4 cup of broth or water. For extra flavor, add a squeeze of lemon juice at the very end.

Nutrition per serving

• main
• one-pan
• dinner
• chicken
• pasta
• orzo
• creamy
• comfort food