Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 lemon, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups baby spinach, chopped
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry and season with salt, pepper, and oregano. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add chicken in a single layer and sear without moving for 3-4 minutes until a golden-brown crust forms. Flip and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate.
  2. Lower heat to medium and melt the butter into the remaining chicken juices. Stir in the diced onion and cook until translucent (about 3 minutes). Add the minced garlic and dry orzo. Stir constantly for 2 minutes until the orzo smells nutty and turns a light golden hue.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 8-10 minutes, stirring once or twice to prevent sticking.
  4. Once the liquid is mostly absorbed, stir in the heavy cream, lemon juice, lemon zest, and spinach. Return the seared chicken and any accumulated juices to the pan. Stir in the Parmesan cheese and chopped fresh parsley until the sauce is velvety and the spinach is wilted.