Description
A delicious and creamy chicken orzo skillet that’s easy to make and perfect for a comforting meal.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini or button mushrooms, sliced
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 2 1/2 cups low-sodium chicken broth
- 1 cup milk or half-and-half
- 2 cups fresh baby spinach, loosely packed
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh lemon juice (optional)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Instructions
- Season the chicken pieces with salt, black pepper, and paprika, tossing to coat evenly.
- Heat the olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden on both sides and almost cooked through, about 5–7 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Stir in the sliced mushrooms and cook until they release their moisture and start to brown.
- Add the diced onion to the pan and sauté until softened and translucent, 3–4 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
- Pour the dry orzo into the pan and stir it into the mushroom mixture, toasting it for 1–2 minutes until it is lightly coated in the butter and aromatics.
- Add the chicken broth, milk or half-and-half, Italian seasoning, red pepper flakes if using, and a pinch more salt and black pepper. Stir well, scraping up any browned bits from the bottom of the skillet.
- Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook the orzo uncovered for 10–12 minutes, stirring every few minutes, until the pasta is tender but still slightly firm and the sauce has thickened. If the pan looks too dry before the orzo is done, add a splash of extra broth.
- Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the creamy orzo. Continue to cook for 3–5 minutes, or until the chicken is cooked through and the sauce is silky.
- Stir in the fresh spinach, letting it wilt into the hot orzo. Add the grated parmesan and stir until completely melted and the sauce is smooth and creamy.
- Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes as needed. If you like a brighter flavor, finish with a squeeze of fresh lemon juice before serving.
Notes
- This dish can be customized with your favorite vegetables or herbs.
- Using half-and-half gives a richer texture compared to milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3 grams
- Sodium: 700 milligrams
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams