Description
A one-pan wonder featuring tender chicken, creamy orzo, and fresh spinach in a zesty lemon sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant. Stir in orzo and toast for 2 minutes. Pour in chicken broth and bring to a simmer.
- Reduce heat to medium-low, stir in heavy cream, lemon juice, and zest. Return chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender.
- Add spinach and stir until wilted, about 2-3 minutes. Sprinkle with Parmesan cheese and serve warm.
Notes
You can customize the seasonings to taste.