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Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 ½ pounds boneless skinless chicken breast , cut into cubes
- 4 cloves garlic , minced
- 1 teaspoon italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup uncooked orzo pasta
- 3 cups chicken broth , or water
- ⅓ cup heavy cream , at room temp
- 1 cup baby spinach , optional
Instructions
- In a large cast iron skillet, melt the butter with olive oil. Pat the chicken dry and add it to the skillet. Cook for 3-4 minutes before flipping.
- Add minced garlic, italian seasoning, paprika, salt, and pepper to the skillet. Continue cooking for another 3 minutes.
- Incorporate the uncooked orzo and chicken broth into the skillet. Bring the mixture to a boil, then reduce to a simmer and cover.
- Cook for 13-17 minutes, stirring occasionally until the orzo is done. If necessary, add a bit more broth or water if it appears dry.
- Remove the lid and let it cook for an additional minute to thicken. Stir in heavy cream and spinach, then sprinkle with parmesan before serving.
Notes
For added flavor, consider using homemade chicken broth.
Feel free to customize the vegetables by adding your favorites to the dish.
Parmesan cheese can be replaced with nutritional yeast for a dairy-free option.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 491
- Sugar: 1g
- Sodium: 1174mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 97mg