Description
A comforting and delicious dish combining tender chicken with creamy orzo pasta and fresh spinach, perfect for weeknight dinners or special occasions.
Ingredients
- 4 chicken breasts (boneless, skinless)
- Salt (for seasoning, to taste)
- Pepper (for seasoning, to taste)
- 1 tablespoon olive oil (for cooking)
- 1 cup orzo pasta (dry)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream (for richness)
- 1 cup spinach (fresh, chopped)
- 1/2 cup grated Parmesan cheese (plus more for garnish)
- 1 teaspoon garlic powder (for flavor)
- 1 teaspoon Italian seasoning (for flavor)
Instructions
- Season the chicken breasts with salt and pepper, coating them evenly.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked. Remove the chicken and set it aside.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the orzo, garlic powder, and Italian seasoning to the simmering broth. Stir occasionally, cooking for 10-12 minutes until the orzo is tender and the mixture is creamy.
- Once the orzo has absorbed most of the broth, stir in the heavy cream and chopped spinach. Add the Parmesan cheese, mixing until the sauce is rich and well-combined.
- Thinly slice the cooked chicken and place it on top of the creamy orzo mixture.
- Sprinkle additional Parmesan on top. Serve warm and enjoy!
Notes
For a lighter version, substitute heavy cream with half-and-half. Storing leftovers in an airtight container will keep them fresh for up to 3 days in the fridge.