Description
This creamy orzo with chicken recipe is a comforting one-pan meal featuring tender chicken breasts cooked with orzo pasta in a rich and savory sauce made from chicken broth, heavy cream, parmesan cheese, and tomato paste, finished with fresh baby spinach. Perfect for busy weeknights, it combines simple ingredients and quick prep to deliver a flavorful and satisfying dinner.
Ingredients
Scale
Chicken
- 1½ lb thin chicken breasts
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ tbsp olive oil
Orzo and Sauce
- 3-4 garlic cloves, minced
- ⅓ cup white wine (or chicken broth as substitute)
- 3 cups low sodium chicken broth
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- 1½ cups orzo, uncooked
- 1 cup heavy cream
- ⅔ cup parmesan cheese, grated
- 3 tbsp tomato paste
- 2 handfuls baby spinach
Instructions
- Prepare the chicken: Pound chicken breasts to about ½ inch thickness or slice them lengthwise for thinner pieces. Pat dry, then season generously with sea salt, cracked pepper, garlic powder, and paprika.
- Sear the chicken: Heat a large deep skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat. Place chicken evenly and sear for 1-2 minutes on each side until golden brown and crispy. Remove from skillet and set aside.
- Sauté garlic: Lower heat to medium and add a light drizzle of olive oil to the skillet. Add minced garlic and stir for about 1 minute until fragrant, being careful not to burn it.
- Deglaze pan: Pour in the white wine (or broth) and scrape the pan bottom to loosen brown bits. Then add chicken broth, Italian seasoning, and orzo. Stir to combine.
- Cook orzo and chicken: Bring the mixture to a light boil. Return chicken to the skillet, cover, and cook for 10-15 minutes until the chicken reaches 165°F internally and orzo is al dente with most liquid absorbed. Stir every few minutes to prevent sticking or over-boiling, lowering heat as needed.
- Add cream and cheese: Reduce heat to low. Add heavy cream, tomato paste, and parmesan cheese. Stir gently to create a creamy sauce. You may remove chicken briefly for easier stirring, then return it back.
- Finish with spinach: Add baby spinach and stir until wilted. Remove from heat and serve immediately.
Notes
- This recipe is a quick, one-pan meal ideal for busy weeknights with minimal prep and no complicated chopping.
- You can substitute white wine with chicken broth if preferred or for a non-alcoholic version.
- Adjust seasoning like salt, pepper, garlic, and paprika according to your taste preferences.
- Stirring during cooking is important to keep the orzo from sticking or boiling over.
- For a lighter option, substitute heavy cream with half-and-half or a lower-fat cream alternative though it may affect richness.
- Ensure chicken is cooked to 165°F for safety.
Nutrition
- Serving Size: 1 serving
- Calories: 487 kcal
- Sugar: 4 g
- Sodium: 422 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.01 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 125 mg
