One Pan Creamy Chicken and Orzo
  • CourseMain Dish
Servings
6servings
Cook Time
30minutes
Servings
6servings
Cook Time
30minutes
Ingredients
  • 2Tbsp. olive oil
  • 1lb. chicken breasts
  • 1tsp. of each: oregano, ground paprika
  • 1/2tsp. of each: rosemary, red pepper flakes
  • 2Tbsp. butter
  • 1medium shallot or onion, chopped
  • 2cloves garlic, minced
  • 1cup orzo, uncooked
  • 1/3cup white wine
  • 1cup whole milk
  • 2tsp. Dijon mustard
  • 1/3cup Parmesan cheese, shredded
  • 2cups baby spinach or kale
  • 1/2cup sun-dried tomatoes (packed in oil), drained and diced
  • 1medium lemon, juiced
Instructions
  1. Preheat the oven to 400 degrees F. Heat 1 Tbsp. olive oil in a large oven-safe skillet over medium-high heat.
  2. Rub chicken with 1 Tbsp. olive oil along with seasonings. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken and place on plate.
  3. To the same skillet, add the butter and shallot, and cook about 3 minutes. Add the garlic and orzo, cooking until lightly golden, an additional 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water and bring to a boil for 3-5 minutes.
  4. Add milk, mustard, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
  5. Serve the chicken topped with fresh lemon juice. Enjoy!
One Pan Creamy Chicken and Orzo
Print Recipe
  • CourseMain Dish
Servings
6 servings
Cook Time
30 minutes
Servings
6 servings
Cook Time
30 minutes
Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. chicken breasts
  • 1 tsp. of each: oregano, ground paprika
  • 1/2 tsp. of each: rosemary, red pepper flakes
  • 2 Tbsp. butter
  • 1 medium shallot or onion, chopped
  • 2 cloves garlic, minced
  • 1 cup orzo, uncooked
  • 1/3 cup white wine
  • 1 cup whole milk
  • 2 tsp. Dijon mustard
  • 1/3 cup Parmesan cheese, shredded
  • 2 cups baby spinach or kale
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and diced
  • 1 medium lemon, juiced
Servings: servings
Units:
Instructions
  1. Preheat the oven to 400 degrees F. Heat 1 Tbsp. olive oil in a large oven-safe skillet over medium-high heat.
  2. Rub chicken with 1 Tbsp. olive oil along with seasonings. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken and place on plate.
  3. To the same skillet, add the butter and shallot, and cook about 3 minutes. Add the garlic and orzo, cooking until lightly golden, an additional 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water and bring to a boil for 3-5 minutes.
  4. Add milk, mustard, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
  5. Serve the chicken topped with fresh lemon juice. Enjoy!
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