Description
A quick and creamy one-pot dinner featuring seared chicken thighs and toasted orzo pasta in a rich parmesan sauce, ready in just 25 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 12 oz orzo pasta
- 4 cups low-sodium chicken broth
- 0.5 cup heavy cream
- 4 cloves garlic, minced
- 0.5 cup shredded Parmesan cheese
- 4 oz fresh baby spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear in a single layer until golden brown on both sides (about 5 minutes total). Remove chicken to a plate, leaving brown bits in the pan.
- Reduce heat to medium. Add dry orzo to the pan and toast for 2 minutes until slightly translucent and nutty.
- Add minced garlic to the orzo and stir for 30-60 seconds until fragrant.
- Pour in chicken broth, scraping the bottom of the pan to release fond. Bring to a boil, then reduce heat to medium-low. Cover partially and simmer for 10 minutes, stirring occasionally.
- When orzo is al dente, stir in heavy cream and Parmesan cheese. Return chicken and any juices to the pan.
- Add spinach and toss until wilted (about 1 minute). Season with salt and pepper to taste and serve immediately.
Notes
Toast the orzo before adding liquid to prevent mushiness and enhance flavor. Use low-sodium broth to control salt levels. Do not freeze leftovers as the pasta will become mushy. Store in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approx. 1.5 cups wit
- Calories: 520
- Sugar: 2
- Sodium: 680
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 32
Keywords: one-pot meal, creamy chicken orzo, quick dinner, weeknight meals, easy pasta, 25 minute meals, comfort food