Ingredients
Scale
- 1 lb boneless skinless chicken breasts (2 large)
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini, baby bella, or white button)
- 1 ½ cups orzo pasta, uncooked
- 3 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 3 cups fresh spinach
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional: 1 tbsp lemon juice for brightness
Instructions
- Prepare the chicken: Season chicken with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 min per side until golden and cooked through. Remove and set aside.
- Sauté aromatics and mushrooms: Melt butter in the skillet. Cook onion until translucent (~2 min). Add mushrooms and cook 4–5 min until browned. Stir in garlic for 30 seconds.
- Toast the orzo: Add orzo and stir 1–2 min until lightly toasted.
- Simmer in broth: Pour in chicken broth, scraping up browned bits. Simmer 8–10 min until orzo is tender and most liquid absorbed.
- Add cream and spinach: Reduce heat to low. Stir in cream and spinach. Cook 2–3 min until spinach wilts and sauce thickens.
- Combine with chicken: Slice chicken and return to skillet. Stir to combine and heat through.
- Finish and serve: Sprinkle Parmesan and stir until melted. Adjust seasoning or add lemon juice if desired. Serve warm.
Notes
- Use half-and-half for a lighter version.
- Optional lemon juice brightens the flavors.
- Pair with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian