Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 cup dry orzo pasta
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 cups chicken broth, low sodium
  • ½ cup heavy cream
  • 2 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Season the chicken cubes with salt and pepper. Heat olive oil in a 12-inch deep skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without moving for 3 minutes. Flip and cook for another 2 minutes, then remove chicken from the pan and set aside.
  2. Reduce heat to medium and melt the butter. Add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic and dry orzo, stirring constantly for 2 minutes until the orzo smells nutty and turns pale golden brown.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the caramelized bits (fond). Bring to a gentle simmer, then cover with a lid. Lower heat to medium-low and cook for 8–10 minutes, stirring occasionally, until liquid is mostly absorbed and orzo is tender.
  4. Stir in the heavy cream, baby spinach, and cooked chicken with its juices. Fold in the Parmesan cheese and lemon juice over low heat until the spinach has wilted and the sauce is velvety.