Description
This Creamy Orzo With Chicken is a comforting one-pan meal featuring tender seared chicken breasts cooked with orzo pasta in a savory blend of garlic, white wine, chicken broth, and Italian seasoning, finished with creamy heavy cream, parmesan cheese, tomato paste, and fresh baby spinach for a rich and satisfying dinner ready in just 30 minutes.
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
Sauce and Orzo
- 3-4 garlic cloves (minced)
- ⅓ c white wine (or chicken broth as substitute)
- 3 c low sodium chicken broth
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper (optional)
- 1½ c orzo (uncooked)
- 1 c heavy cream
- 2/3 c 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 cut them in half lengthwise to make thinner pieces. Pat dry with paper towels and season generously with sea salt, cracked pepper, garlic powder, and paprika according to taste.
- Sear the chicken: Heat a large deep skillet over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat the pan. Place the chicken in an even layer and sear for 1-2 minutes per side until golden brown and crispy. 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 minced garlic and stir for about 1 minute until fragrant.
- Deglaze the pan: Pour white wine into the skillet and scrape the bottom with a spoon to loosen brown bits. Then add chicken broth, Italian seasoning, crushed red pepper if using, and uncooked orzo. Stir to combine.
- Cook orzo and chicken: Bring the mixture to a light boil. Return the chicken to the skillet, cover, and cook for 10-15 minutes until orzo is al dente and chicken reaches an internal temperature of 165°F. Stir occasionally to prevent sticking and reduce heat if boiling too vigorously.
- Add cream and cheese: Lower heat to low. Stir in heavy cream, tomato paste, and grated parmesan cheese until the sauce is creamy and well combined. You can temporarily remove the chicken for easier stirring if desired.
- Add spinach and finish: Stir in baby spinach and cook just until wilted. Remove from heat and serve immediately.
Notes
- This one-pan meal is perfect for busy weeknights requiring minimal prep and simple ingredients.
- You can substitute white wine with extra chicken broth if preferred or to avoid alcohol.
- Adjust seasoning amounts to suit your taste preferences.
- Ensure to stir orzo occasionally during cooking to prevent sticking and boiling over.
- Use freshly grated parmesan for best flavor and creamy texture.
- For a lighter version, substitute heavy cream with half-and-half or milk, though sauce will be less rich.
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
