Description
A cozy and creamy one pot meal featuring tender chicken and flavorful orzo noodles, perfect for busy nights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs (Breasts can be used as an alternative.)
- 1 cup orzo pasta
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth (Use low sodium for better salt control.)
- 1/2 cup heavy cream or half and half (Can substitute with Greek yogurt or cream cheese.)
- 1/2 cup freshly grated Parmesan cheese (Melts best when fresh.)
- 2 cups spinach (optional) (Can substitute with peas.)
- 1 medium lemon (For squeezing at the end.)
Seasonings
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or butter
Instructions
Preparation
- Season the chicken: Pat it dry, then season both sides with salt, pepper, paprika, and Italian seasoning.
- Brown the chicken: Heat olive oil in the pot. Sear the chicken for a few minutes per side until golden, then move to a plate.
- Cook the onion and garlic: Add more oil if needed, cook chopped onion until soft, then add garlic for about 30 seconds.
- Toast the orzo: Stir the orzo into the pot and let it toast for about a minute.
- Add broth and simmer: Pour in broth, scrape browned bits, and bring to a gentle simmer, nestling the chicken back in.
- Cover and cook: Cover and cook until the orzo is tender, about 10 minutes, stirring once or twice.
- Make it creamy: Lower the heat, stir in cream and parmesan, add spinach if using, and let it wilt.
- Finish: Taste and adjust salt and pepper, adding a squeeze of lemon if desired.
Notes
Let it rest for a few minutes after cooking to thicken the sauce. Great for meal prep; reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food