Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 4 cloves fresh garlic, minced
- 2 cups low-sodium chicken broth
- 2 cups fresh spinach (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for about 6-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from the skillet.
- In the same skillet, sauté minced garlic until fragrant (30 seconds), then add spinach and cook until wilted (2-3 minutes).
- Stir in orzo and chicken broth, bringing to a simmer while stirring occasionally until orzo absorbs most of the liquid (about 10 minutes).
- Lower heat, then mix in heavy cream and parmesan cheese until melted and creamy. Adjust seasoning if needed.
- Return the seared chicken to the skillet, spoon some sauce over it, and simmer for another minute before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 650
- Sugar: 3g
- Sodium: 520mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg