One Pot Italian Chicken and Orzo
Servings 4 people
Equipment
- Non-stick pan
Ingredients
- 1 and ½ pounds boneless chicken (breast, tenders, or thighs)
- ½ teaspoon each: dried Italian seasoning, paprika, garlic powder, pepper
- 1 and ½ teaspoons salt (divided)
- 4 tablespoons olive oil (divided)
- ¼ cup diced yellow or white onion
- 3 minced garlic cloves
- 1 cup uncooked orzo pasta
- ¼ cup dry white cooking wine (you can also sub chicken broth)
- (14.5 ounce) can petite diced tomatoes (undrained)
- 1 and ¼ cups water
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
Instructions
- In a small bowl, mix together the Italian seasoning, paprika, garlic powder, pepper and 1 teaspoon of salt. Sprinkle over all the chicken to coat.
- Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat. Once hot, add the chicken and cook for a about 4-5 minutes on each side. (Just until golden on each side)
- Remove the chicken from the pan and set aside on a plate (It's ok if it's not cooked through.)
- Lower the heat to medium-low and add 1 more tablespoon of olive oil, the onion and garlic and cook for about 3-5 minutes or until the onions are softened.
- Add in the white wine and scrape up any bits from the bottom of the pan. Let bubble for about 1 minute.
- Add in the orzo, diced tomatoes, water, cream, spinach, parmesan cheese, ½ teaspoon of salt. Stir together until the spinach starts to wilt (just about 30 seconds).
- Add the chicken back to the pan and simmer the mixture on medium-low for 10 minutes while stirring so the bottom doesn't stick. (uncovered)
- Turn off the heat and let everything sit for 5 minutes then serve.