Ingredients
Chicken:
- 1½ lb thin chicken breasts
- ½ tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ Tbsp olive oil
Pasta and Broth:
- 3-4 garlic cloves, minced
- ⅓ cup white broth (for deglazing the pan)
- 3 cups low sodium chicken broth
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- 1½ cups uncooked orzo
Creamy Sauce and Vegetables:
- 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 into thinner pieces. Pat dry with paper towels. Season generously with sea salt, cracked black pepper, garlic powder, and paprika based on your preference.
- Heat skillet and sear chicken: Heat a large, deep skillet over medium-high heat until very hot. Add about 1 tablespoon olive oil and swirl to coat. Place the chicken in an even layer and sear for 1-2 minutes per side until golden brown and crispy. Remove chicken and set aside.
- Sauté garlic: Reduce heat to medium and add a drizzle of olive oil to the skillet. Add minced garlic cloves and sauté for about 1 minute until fragrant.
- Deglaze pan: Pour in ⅓ cup white broth to deglaze the pan, scraping up any browned bits stuck to the bottom for flavor.
- Add broth, seasoning, and orzo: Pour in the remaining 3 cups low sodium chicken broth. Add Italian seasoning, optional crushed red pepper, and uncooked orzo. Stir well to combine.
- Cook orzo and chicken: Bring the mixture to a gentle boil. Return the chicken breasts to the skillet, cover, and cook for 10-15 minutes until chicken reaches an internal temperature of 165°F and the orzo is al dente with most of the liquid absorbed. Stir every few minutes to prevent sticking.
- Add creamy ingredients and spinach: Lower heat to low. Stir in heavy cream, tomato paste, and grated Parmesan cheese until sauce is creamy. Add baby spinach and stir until wilted. Optionally, remove chicken briefly to stir more easily.
- Serve: Remove skillet from heat and serve the creamy orzo with chicken immediately while warm and creamy.
Notes
- Adjust seasoning quantities to taste—especially salt and pepper.
- Pounding or slicing chicken thinner ensures it cooks quickly and evenly.
- Use low sodium broth to better control the saltiness of the dish.
- Stir occasionally during cooking to prevent orzo from sticking or boiling over.
- Adding spinach at the end preserves its vibrant color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
