Description
A comforting, creamy one-pan chicken orzo dish, loaded with tender seasoned chicken, fresh spinach, sun-dried tomatoes or mushrooms, cooked quickly and easily for a flavorful meal with minimal cleanup.
Ingredients
- Chicken breasts or thighs, cut into pieces, seasoned with paprika, Italian seasoning, salt, and pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup mushrooms or sun-dried tomatoes
- 1½ cups uncooked orzo
- 3 cups chicken broth
- ½ cup heavy cream (or coconut milk)
- 2 cups baby spinach
- 2 tablespoons basil pesto or grated Parmesan cheese (optional)
- Fresh basil or extra Parmesan for garnish
Instructions
- Season chicken with paprika, Italian seasoning, salt, and pepper; sear in olive oil until golden and cooked through, then remove and set aside.
- Sauté garlic and mushrooms or sun-dried tomatoes in the same pan until softened and fragrant.
- Add dry orzo to the pan and briefly toast.
- Pour in chicken broth, simmer, and cook until orzo is tender, about 5–12 minutes.
- Stir in baby spinach and allow it to wilt.
- Add cream (or coconut milk) and pesto or Parmesan, adjust seasoning, return chicken and any reserved mushrooms or tomatoes; heat through gently.
- Garnish with fresh basil or extra Parmesan before serving.
Notes
- Swap chicken thighs for breasts; watch closely to prevent overcooking.
- Use coconut milk for a dairy-free version.
- Add extra veggies like kale, corn, or cherry tomatoes for variety.
- Not suitable for freezing as orzo tends to become mushy upon reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
