Description
A creamy and comforting chicken orzo dish featuring tender chicken breasts, rich Parmesan, and spinach in a flavorful, velvety sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
1. Season the chicken breasts evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken for 6–7 minutes per side until golden and fully cooked. Remove and set aside.
3. In the same skillet, add chicken broth and bring to a gentle simmer.
4. Stir in orzo, garlic powder, and Italian seasoning. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
5. Add heavy cream and chopped spinach, then stir in Parmesan cheese until the mixture is creamy and well combined.
6. Slice the cooked chicken and place it on top of the creamy orzo.
7. Garnish with additional Parmesan cheese and serve warm.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based alternative.
Pound chicken breasts to even thickness for more consistent cooking.
Add sun-dried tomatoes for extra flavor and a classic “marry me” twist.
Store leftovers in an airtight container for up to 3 days.