One Pot Garlic Parmesan Chicken Orzo
- Cook Time: 30 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon dried Italian seasoning
- 2 cups fresh baby spinach (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and half of the Italian seasoning. Add the chicken to the pan and cook for 5-6 minutes until golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, melt the butter. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Add the dry orzo to the pan with the onions and garlic. Stir frequently for about 2 minutes to lightly toast the pasta. This adds a nutty depth of flavor and helps the orzo maintain a better texture.
- Pour in the chicken broth and the remaining Italian seasoning. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 8-10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in the heavy cream, grated Parmesan cheese, and the cooked chicken (along with any juices from the plate). If using spinach, fold it in now and stir until wilted. Continue to cook for 2 minutes over low heat until the sauce is thick and creamy. Adjust seasoning with salt and pepper to taste.