Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts or thighs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt, to taste
- Black pepper, to taste
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 4 cups fresh baby spinach
- 1/3 cup oil-packed sun-dried tomatoes, drained
- Juice of 1 lemon
- Fresh parsley, for garnish
Instructions
- In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil.
- Rub chicken with remaining olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Sear chicken for 3–5 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter and sauté onion for about 3 minutes until soft. Add garlic and orzo; cook for 2–3 minutes until lightly toasted.
- Pour in broth and bring to a boil. Simmer for 3–5 minutes.
- Stir in heavy cream, Parmesan, spinach, and sun-dried tomatoes. Cook until spinach wilts.
- Return chicken and any juices to skillet. Cover and cook on stovetop for 8–10 minutes, or bake uncovered in a 400°F oven for 10–15 minutes until chicken is cooked through.
- Finish with lemon juice and garnish with fresh parsley. Serve warm.
Notes
- Use chicken thighs for extra tenderness and flavor.
- Substitute kale for spinach if preferred.
- Adjust lemon juice and Parmesan to taste before serving.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
