Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cups fresh baby spinach

Instructions:

  1. Season chicken cubes with salt and pepper. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook without moving for 3 minutes until a mahogany-colored crust forms. Flip and cook until just opaque. Remove chicken from the pan and set aside on a plate.
  2. Lower heat to medium and melt butter. Add diced onion and sauté until translucent (about 3 minutes).
  3. Stir in garlic and dry orzo. Stir constantly for 2 minutes until the orzo smells nutty and looks lightly golden.
  4. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the liquid is mostly absorbed and orzo is tender.
  5. Stir in the heavy cream, Parmesan, lemon juice, and zest.
  6. Return the chicken and any accumulated juices to the pan. Fold in baby spinach until wilted.