Description
This creamy orzo with chicken is a comforting and hearty dish featuring tender seared chicken breasts cooked with orzo pasta in a flavorful blend of garlic, white wine, chicken broth, and Italian seasonings, finished with rich cream, parmesan cheese, and fresh baby spinach. Ready in just 30 minutes, it makes a perfect weeknight dinner that’s both satisfying and elegant.
Ingredients
Chicken
- 1½ lb thin chicken breasts
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 1½ Tbsp olive oil (divided)
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 flakes (optional)
- 1½ cups orzo (uncooked)
- 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 slice them lengthwise to make them thinner. Pat dry with a paper towel. Season generously on both sides with sea salt, cracked black pepper, garlic powder, and paprika.
- Heat skillet and sear chicken: Preheat a large deep skillet over medium-high heat until hot. Add about 1 tablespoon of olive oil. When oil is shimmering, place the chicken in an even layer and sear for 1-2 minutes per side until golden brown and slightly crispy. Remove chicken from skillet and set aside.
- Sauté garlic: Reduce heat to medium. Add a light drizzle of olive oil to the skillet. Add minced garlic and stir for about 1 minute until fragrant, being careful not to burn it.
- Deglaze the pan: Pour white wine into the skillet and scrape the bottom to loosen browned bits. Once deglazed, add chicken broth, Italian seasoning, and crushed red pepper (if using). Stir to combine.
- Add orzo and simmer: Stir in uncooked orzo and bring liquid to a gentle boil. Return chicken to the skillet, submerging it in the broth-orzo mixture. Cover the skillet and let cook for 10-15 minutes, stirring every few minutes to prevent sticking, until chicken reaches an internal temperature of 165°F and orzo is al dente with most liquid absorbed.
- Finish with cream and cheese: Lower heat to low. Stir in heavy cream, tomato paste, and grated parmesan cheese. If needed, temporarily remove chicken to stir more easily. Cook until sauce is creamy and well combined.
- Add spinach and serve: Stir in fresh baby spinach, allowing it to wilt gently into the creamy orzo mixture. Remove from heat and serve immediately for a rich, comforting meal.
Notes
- Use chicken broth instead of white wine for a non-alcoholic version.
- Adjust seasoning to taste; crushed red pepper adds a nice mild heat but is optional.
- Make sure to stir the orzo occasionally to prevent it from sticking or boiling over.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less creamy.
