Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, drained and chopped
  • 1 ½ cups uncooked orzo pasta
  • 3 cups low sodium chicken broth
  • ½ cup heavy cream
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 2 cups fresh baby spinach, packed
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Season chicken cubes with salt and pepper, then add them to the pan. Sear until golden brown on all sides (about 5–7 minutes). Remove the chicken from the pan and set aside on a plate to prevent overcooking.
  2. Lower heat to medium and melt the butter. Add the minced garlic and chopped sun-dried tomatoes, sautéing for 30 seconds until fragrant.
  3. Pour in the dry orzo and stir constantly for 2 minutes until the pasta edges look translucent and smell nutty.
  4. Pour in the chicken broth, heavy cream, Italian seasoning, and garlic powder. Stir well, scraping up any browned bits from the bottom of the pan.
  5. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 10–12 minutes, stirring occasionally to ensure the orzo doesn't stick to the bottom.
  6. Once the liquid is mostly absorbed and the orzo is tender, stir in the baby spinach, Parmesan cheese, and fresh lemon juice. Fold in the seared chicken and any accumulated juices.