Description
A comforting and creamy one-pan meal combining tender seared chicken breasts with al dente orzo pasta, simmered in a flavorful mixture of white wine, chicken broth, and Italian seasoning, finished with rich heavy cream, parmesan cheese, and fresh baby spinach. Perfect for a quick and satisfying dinner on 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 T 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
- 2/3 cup parmesan cheese (grated)
- 3 T tomato paste
- 2 handfuls baby spinach
Instructions
- Prepare the Chicken: Pound the chicken breasts to about ½ inch thickness or slice lengthwise to thin them. Pat them dry with a paper towel, then season generously with sea salt, cracked pepper, garlic powder, and paprika to taste.
- Sear the Chicken: Heat a large deep skillet over medium-high heat until very hot. Add 1 tablespoon of olive oil and let it shimmer. Place the chicken in a single layer and sear for 1-2 minutes per side until golden brown and crispy. Remove the chicken from the skillet and set aside.
- Sauté Garlic: Lower the heat to medium, add a drizzle of olive oil to the pan, then add minced garlic. Stir for about 1 minute until fragrant but not burnt.
- Deglaze the Pan: Pour in the white wine and scrape the bottom of the pan to release browned bits. Once deglazed, add chicken broth, Italian seasoning, crushed red pepper (if using), and orzo. Stir to combine.
- Cook Orzo and Chicken: Bring the mixture to a light boil. Return the chicken to the skillet, cover, and reduce heat to maintain a gentle simmer. Cook for 10-15 minutes until the chicken reaches 165°F internal temperature and orzo is al dente, stirring occasionally to prevent sticking and adjusting heat as needed.
- Add Cream and Cheese: Reduce heat to low. Stir in heavy cream, tomato paste, and parmesan cheese until combined and creamy. You may remove the chicken briefly for easier stirring or stir around it in the pan.
- Incorporate Spinach and Serve: Add the baby spinach and stir until wilted. Remove from heat and serve immediately.
Notes
- This is a simple one-pan dish requiring minimal prep and no chopping of additional vegetables, making it ideal for busy weeknights.
- If white wine is not preferred, replace it with an equal amount of chicken broth.
- Stir occasionally while simmering the orzo to prevent it from sticking to the pan.
- Ensure chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
- You can adjust seasoning to taste, adding more or less salt, pepper, or spices depending on preference.
- For a lighter dish, substitute heavy cream with half-and-half or a lower-fat alternative, but this may alter the creaminess slightly.
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
