Creamy Parmesan Chicken and Orzo (Print version)
Tender chicken and toasted orzo simmer in a garlicky Parmesan cream sauce for a cozy one-pan dinner.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 -
1 teaspoon Italian seasoning
03 -
3/4 teaspoon kosher salt, divided
04 -
1/2 teaspoon black pepper, divided
05 -
2 tablespoons olive oil
For the orzo
06 -
1 small shallot, finely chopped
07 -
4 cloves garlic, minced
08 -
1 1/2 cups (300 g) dry orzo
09 -
2 3/4 cups (650 ml) low-sodium chicken broth
10 -
3/4 cup (180 ml) heavy cream
11 -
3 cups (85 g) baby spinach
12 -
3/4 cup (75 g) freshly grated Parmesan cheese
13 -
1 tablespoon fresh lemon juice
14 -
2 tablespoons chopped fresh parsley
15 -
Extra Parmesan, for serving
# Instructions:
01 -
Pat the chicken dry. Season both sides with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
02 -
Heat olive oil in a wide skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden and cooked to 165°F. Transfer to a board and rest.
03 -
Lower the heat to medium. Add the shallot to the same skillet and cook for 2 minutes, scraping up browned bits. Add garlic and cook for 30 seconds.
04 -
Stir in the dry orzo and cook for 1-2 minutes, until lightly glossy and just starting to smell nutty.
05 -
Add chicken broth, heavy cream, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Bring to a simmer and cook for 9-11 minutes, stirring often, until the orzo is al dente and the sauce is creamy.
06 -
Turn off the heat. Stir in spinach until wilted, then add Parmesan and lemon juice. Slice the chicken and return it to the skillet with parsley and extra Parmesan.
# Good to know:
01 -
Serve immediately while the orzo is creamy and loose.
02 -
Add a splash of broth if the sauce thickens before serving.
03 -
Refrigerate leftovers for up to 3 days.