One Pot Chicken and Orzo

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

2 Tablespoons extra virgin olive oil

1 pound boneless (skinless chicken breasts or small thighs)

2 teaspoons Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Kosher salt to taste

Black 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 broth (chicken or vegetable)

1/2 cup heavy cream

1/3 cup Parmesan cheese (grated)

4 cups fresh baby spinach

1/3 cup oil-packed sun-dried tomatoes (drained)

Juice of 1 lemon

Fresh parsley for garnish

Directions

Sear

In a large oven-safe skillet over medium-high heat, warm 1 tablespoon of olive oil. Rub the chicken with the remaining 1 tablespoon of olive oil, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Once the oil is hot, add the chicken and sear on both sides until golden, approximately 3-5 minutes per side. Remove the chicken from the skillet.

Sauté

In the same skillet, add the butter and finely chopped onion. Cook until fragrant for about 3 minutes. Add the minced garlic and orzo, cooking until lightly golden for 2-3 minutes.

Boil

Pour in the broth. Bring it to a boil and cook for 3-5 minutes.

Cook

Afterward, 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 min or Transfer the skillet to the oven and cook, uncovered, for 400 for 10-15 minutes or until the chicken is fully cooked.

Garnish

Serve the chicken topped with lemon juice, and garnish with fresh parsley if desired.

Nutrition

• Calories: 566 kcal
• Total Fat: 31 g
• Saturated Fat: 14 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Cholesterol: 127 mg
• Sodium: 797 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 35 g