One-Pan Creamy Garlic Chicken and Orzo

Ingredients

• 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces)
• 2 tbsp olive oil (divided)
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder
• 0.5 onion (finely diced)
• 4 cloves garlic (minced)
• 1.5 cup orzo pasta (uncooked)
• 3 cup chicken broth (low sodium preferred)
• 0.5 cup heavy cream
• 0.5 cup parmesan cheese (freshly grated)
• 2 cup baby spinach (fresh)
• 0.5 lemon juice (squeezed from half a lemon)

Steps

1. 1

   Season the chicken thigh pieces with salt, pepper, and garlic powder.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 2-3 minutes until translucent.

4. 4

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

5. 5

   Add the dry orzo to the pan and toast it for 1-2 minutes, stirring frequently, until slightly golden.

6. 6

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

7. 7

   Stir in the heavy cream and grated parmesan cheese until the sauce is smooth and creamy.

8. 8

   Add the baby spinach and stir until it just begins to wilt.

9. 9

   Return the cooked chicken to the pan and stir to combine. Squeeze in the fresh lemon juice and season with additional salt and pepper if needed. Serve immediately.

Notes

If the sauce becomes too thick while simmering, add a splash more chicken broth or water to reach your desired consistency.

Nutrition per serving

• main
• one-pan
• chicken
• orzo
• dinner
• creamy
• easy