Description
This Creamy Orzo with Chicken is a comforting, one-pan meal featuring tender seared chicken breasts, perfectly cooked orzo pasta, and a rich, creamy sauce made with heavy cream, parmesan cheese, and tomato paste. Enhanced with garlic, Italian seasoning, and baby spinach, it's an easy yet flavorful dish perfect for busy weeknights.
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 uncooked orzo
- 1 cup heavy cream
- ⅔ cup grated parmesan cheese
- 3 tbsp tomato paste
- 2 handfuls baby spinach
Instructions
- Prepare the chicken: Pound the chicken breasts to about ½ inch thickness or cut them lengthwise to make them thinner. Pat dry with paper towels and 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, then place the chicken breasts in an even layer. Sear each side for 1-2 minutes to achieve a golden brown crispy exterior. Remove chicken from skillet and set aside.
- Sauté garlic: Reduce heat to medium and drizzle in a bit more olive oil. Add minced garlic cloves and stir for about 1 minute until fragrant.
- Deglaze the pan: Pour in the white wine to deglaze the skillet, scraping off any browned bits from the bottom. Once done, add chicken broth, Italian seasoning, crushed red pepper if using, and uncooked orzo. Stir to combine.
- Cook orzo and chicken: Bring the orzo mixture to a light boil. Return the chicken to the skillet and cover. Cook for 10-15 minutes, stirring every few minutes, until the chicken reaches an internal temperature of 165°F and the orzo is al dente with most of the liquid absorbed. Adjust heat as necessary to prevent vigorous boiling or sticking.
- Add creamy sauce and spinach: Lower heat to low. Stir in heavy cream, tomato paste, and grated parmesan cheese until the mixture is creamy and well combined. Add baby spinach and stir to wilt it into the sauce.
- Serve: Remove from heat and dish out the creamy orzo with chicken immediately for best flavor and texture.
Notes
- This one-pan recipe is perfect for busy weeknights with minimal prep and easy cleanup.
- If you don't want to use wine, substitute with additional chicken broth for similar flavor.
- Adjust the seasoning amounts according to your taste preferences.
- Make sure to stir occasionally while cooking the orzo to prevent sticking or burning.
- Use freshly grated parmesan for the best cheesy flavor and smooth melting.
- Baby spinach can be substituted with kale or other tender greens if preferred.
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
