Chicken, orzo, and veggies come together in a creamy, all-in-one pan dish full of comfort and flavor.
# The Ingredients You'll 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
# Step-by-Step Instructions:
01 - Heat olive oil in a large, deep skillet or sauté pan over medium-high heat. Add chicken pieces and season with salt and black pepper. Sauté for 3 to 4 minutes until lightly browned but not fully cooked. Remove chicken from pan and set aside.
02 - Add chopped onion to the same pan and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Add dry orzo pasta and stir constantly for 1 minute to toast slightly.
04 - Pour in chicken broth and sprinkle in dried Italian herbs, scraping any browned bits from the pan bottom. Bring to a gentle boil.
05 - Return browned chicken to the skillet. Cover and simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until orzo is just tender and liquid is mostly absorbed.
06 - Uncover and stir in whole milk, heavy cream, and freshly grated Parmesan cheese. Cook for 2 to 3 minutes, stirring, until sauce is thickened and creamy.
07 - Fold in baby spinach and cherry tomatoes. Stir gently until spinach is wilted. Taste and adjust seasoning with additional salt and black pepper if needed.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.
