One Pot Chicken and Orzo
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless (skinless chicken breasts or small thighs)
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and 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
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Rub the chicken with the remaining olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Sear the chicken on both sides until golden (about 3-5 minutes per side), then remove it from the skillet.
- In the same skillet, add butter and finely chopped onion. Cook until fragrant (about 3 minutes). Add minced garlic and orzo, cooking until lightly golden (2-3 minutes).
- Pour in the broth, bring it to a boil, and cook for 3-5 minutes.
- Add the cream, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach wilts. Place the seared chicken and any accumulated juices back into the skillet. Cook covered for 8-10 minutes or transfer the skillet to the oven and cook, uncovered, at 400°F for 10-15 minutes or until the chicken is fully cooked.
- Serve the chicken topped with lemon juice and garnish with fresh parsley if desired.
