Description
A sophisticated yet simple one-pan meal that brings together tender chicken breast and perfectly cooked orzo pasta in a velvety, savory sauce. By simmering the orzo directly in chicken stock, the pasta releases natural starches that create a luxurious, creamy texture. Finished with a touch of fresh lemon, fragrant herbs, and sharp Parmesan cheese, this dish is the ultimate comfort food for busy weeknights, offering a balanced and hearty dining experience that requires minimal cleanup.
Ingredients
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 lb chicken breast, cut into 1-inch cubes
1 medium shallot, finely diced
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh oregano, chopped
10.5 oz dry orzo pasta
4 cups low sodium chicken stock
0.5 lemon, juiced
2 cups packed baby spinach
0.5 cup half and half
0.33 cup freshly grated Parmesan cheese
Instructions
Heat the olive oil and butter in a large deep pan over medium heat.
Add the chicken cubes and sauté for 4-5 minutes until golden brown, then remove from the pan and set aside.
In the same pan, cook the diced shallot for 1-2 minutes until translucent.
Stir in the garlic, thyme, and oregano, cooking until fragrant.
Add the orzo to the pan, stirring for 1 minute to toast lightly.
Pour in the chicken stock and bring to a simmer, cooking until the orzo is tender and most liquid is absorbed, about 10-12 minutes.
Stir in the half and half, Parmesan cheese, spinach, lemon juice, and the cooked chicken.
Cook for an additional 2-3 minutes until the spinach is wilted and the chicken is warmed through.
Notes
If fresh herbs are unavailable, you may substitute with 1 teaspoon each of dried thyme and oregano. For a richer, more indulgent sauce, feel free to replace the half and half with heavy cream. Ensure you use low-sodium chicken stock to better control the final salt level of the dish.
- Prep Time: 10
- Cook Time: 20
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Modern Mediterranean