Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup orzo pasta (dry)
- 2 cups chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese (plus more for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 6–7 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, add chicken broth and bring to a gentle simmer.
- Add orzo, garlic powder, and Italian seasoning. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and creamy.
- Stir in heavy cream and chopped spinach.
- Add Parmesan cheese and mix until melted and creamy.
- Slice the cooked chicken and place on top of the orzo.
- Garnish with extra Parmesan and serve warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or plant-based cream.
- Adjust seasoning to taste before serving.
- Add sun-dried tomatoes or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg