Description
This creamy orzo pasta dish features tender chicken breasts, fresh spinach, and a luscious sauce.
Ingredients
Scale
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil (divided)
- ½ onion (chopped)
- 3 cloves garlic (minced)
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach (chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 lemon (zested and juiced)
Instructions
- Cover the chicken in plastic wrap or place in a storage bag. Pound the chicken to approximately 1/2 inch thick with a meat mallet.
- Remove from bag or plastic wrap and slice into strips.
- Heat 1 tablespoon of olive oil over medium high heat.
- Add the chicken directly to a large skillet. Season with salt, black pepper, and Italian seasoning.
- Cook for 3–4 minutes per side, until browned.
- Remove from the skillet and set aside.
- Add the remaining 1 tablespoon olive oil to the skillet. Stir in the chopped onion and cook for 2–3 minutes, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the orzo pasta, then pour in the chicken broth and return the chicken back to the pan.
- Bring to a boil, then reduce to a simmer.
- Cover and simmer for 10–15 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked.
- Stir in the spinach, heavy cream, Parmesan cheese, lemon zest, and juice. Cook until the spinach wilts and the sauce becomes creamy.
- Serve immediately and enjoy!
Notes
- This dish can be served with a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg