Description
This Creamy Orzo with Chicken recipe offers a deliciously comforting meal featuring tender seared chicken breasts simmered with orzo pasta in a flavorful blend of garlic, white wine, chicken broth, and Italian seasoning. Finished with creamy heavy cream, grated Parmesan cheese, tomato paste, and fresh baby spinach, this dish is perfect for an easy yet impressive weeknight dinner.
Ingredients
Chicken and Seasoning
- 1½ lb thin chicken breasts
- ½ tsp sea salt
- Cracked pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- 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 orzo, uncooked
- 1 cup heavy cream
- ⅔ cup Parmesan cheese, grated
- 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 thin them out. Pat dry with a paper towel and season generously with sea salt, cracked pepper, garlic powder, and paprika according to taste.
- Heat the Skillet: Preheat a large deep skillet over medium-high heat until it is very hot. Add about 1 tablespoon of olive oil and allow it to get glistening.
- Sear the Chicken: Add the chicken breasts in an even layer to the hot skillet. Sear each side for 1 to 2 minutes until golden brown and crispy on the outside. Remove the chicken and set aside briefly.
- Sauté Garlic: Reduce heat to medium and add a light drizzle of olive oil to the skillet. Add the minced garlic cloves and stir for about 1 minute until fragrant.
- Deglaze and Add Liquids: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Once deglazed, add the chicken broth, Italian seasoning, crushed red pepper if using, and uncooked orzo. Stir to combine.
- Simmer Orzo and Chicken: Bring the mixture to a gentle boil. Return the chicken to the skillet and cover. Let it cook for 10 to 15 minutes, stirring occasionally to prevent sticking and adjust heat as necessary, until the chicken reaches an internal temperature of 165°F and the orzo is al dente with most liquid absorbed.
- Add Creamy Mixture and Spinach: Lower heat to low. Add the heavy cream, tomato paste, and grated Parmesan cheese. Stir to combine and create a creamy sauce. Then fold in the baby spinach and stir until it wilts.
- Serve: Remove the skillet from heat and serve the creamy orzo and chicken warm.
Notes
- Pounding the chicken breasts to uniform thickness ensures even cooking.
- If you prefer, substitute white wine with additional chicken broth for a non-alcoholic option.
- Stir the orzo occasionally during cooking to avoid sticking to the pan and to ensure even cooking.
- Adjust seasoning to taste; the recipe allows flexibility with salt, pepper, and spices.
- Use freshly grated Parmesan for best flavor and texture.
- To make stirring easier, you can remove the chicken when adding cream, tomato paste, and cheese.
