Description
This creamy One-Pot Chicken and Spinach Orzo is a comforting, flavorful dinner that comes together in just 30 minutes. Tender chicken, creamy Parmesan orzo, and fresh spinach make it a delicious and satisfying one-pan meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the diced chicken and season with salt, pepper, and Italian seasoning.
- Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the orzo and chicken broth.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the broth has been absorbed.
- Stir in the chopped spinach, heavy cream, and Parmesan cheese.
- Cook for another 2–3 minutes until the spinach wilts and the sauce becomes creamy.
- Taste and adjust the salt and pepper as needed.
- Garnish with fresh parsley and serve hot.
Notes
- Serve immediately while the orzo is creamy and warm.
- Pair with a simple green salad, roasted vegetables, or crusty garlic bread.
- Add extra Parmesan and fresh parsley just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- Add a splash of chicken broth, milk, or cream when reheating to loosen the sauce.
- Freezing is possible, but the creamy texture may change slightly after thawing.