Description
Creamy one-pan chicken orzo with parmesan, spinach, garlic, and bright fresh lemon flavor.
Ingredients
1 1/2 pounds boneless, skinless chicken breast, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
1 cup orzo pasta
2 3/4 cups hot chicken broth
2/3 cup heavy cream
4 cups fresh spinach
Zest and juice of 1 lemon
1 cup grated Parmesan cheese
Freshly ground black pepper, to taste
Instructions
1. Heat the olive oil in a large nonstick skillet or deep pan over medium heat.
2. Add the chopped chicken and cook for about 5 minutes, stirring occasionally, until lightly golden on the outside.
3. Lower the heat slightly and stir in the garlic and oregano. Cook for 3 to 5 minutes until the garlic becomes fragrant and softened.
4. Add the orzo, chicken broth, lemon zest, and a generous amount of black pepper. Stir well and cover with a lid.
5. Cook for 10 to 15 minutes, stirring occasionally, until the orzo is tender and the chicken is fully cooked. If the mixture starts looking dry before the pasta is done, add a splash of water as needed.
6. Reduce the heat to low. Stir in the heavy cream, spinach, and lemon juice. Continue stirring for 1 to 3 minutes until the spinach wilts and everything is creamy and heated through.
7. Remove the pan from the heat and stir in the Parmesan cheese until melted and smooth.
8. Serve warm with extra black pepper and lemon wedges if desired.
Notes
Add extra broth if needed while the orzo cooks.
Freshly grated parmesan melts more smoothly into the sauce.
Leftovers can be reheated with a splash of cream or broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Quick & Easy Dinners
- Method: Stovetop
- Cuisine: American