Tender chicken, orzo, and vegetables simmered in a creamy sauce for a hearty, all-in-one skillet meal.
# What You Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup baby spinach
05 - 1 cup cherry tomatoes, halved
→ Pasta
06 - 1 cup dry orzo pasta
→ Dairy
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese
→ Pantry
10 - 3 cups low-sodium chicken broth
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and black pepper to taste
# Directions:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 3 to 4 minutes until lightly browned but not cooked through. Remove chicken and set aside.
02 - In the same pan, add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté 30 seconds until fragrant.
03 - Stir in dry orzo and toast for 1 minute, stirring constantly.
04 - Pour in chicken broth and dried Italian herbs, scraping up any browned bits from the bottom. Bring to a low boil.
05 - Return chicken to skillet. Cover and simmer on medium-low for 8 to 10 minutes, stirring occasionally, until orzo is just tender and most of the liquid is absorbed.
06 - Stir in whole milk, heavy cream, and Parmesan. Cook uncovered for 2 to 3 minutes until a creamy consistency develops.
07 - Fold in baby spinach and cherry tomatoes gently, allowing spinach to wilt. Adjust seasoning with additional salt and pepper as needed.
08 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.
