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One-Pan 30-Minute Creamy Chicken and Spinach Orzo
Orzo cooked in broth turns creamy almost on its own, and a little cream and parmesan at the end takes it the rest of the way. Chicken tenderloins sear first, then go back in to finish in the sauce.
It is soft, comforting food that happens to take thirty minutes and one pan, which is why it has been in heavy rotation at my house.
Servings: 4 servings
Calories: 627kcal
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Ingredients
- 2 tbsp olive oil
- 3 tbsp butter
- 6-8 chicken tenderloins seasoned with Watkins chicken seasoning OR 1tsp salt, 1tsp pepper, 1tsp paprika, 1tsp Italian seasoning
- 1 cup orzo uncooked
- 2 cups chicken broth
- 1 tbsp chicken bouillon
- 2 handfuls fresh spinach
- 1 cup heavy cream
- 1/2 cup parmesan cheese grated
Instructions
- In a large pan with sides, heat olive oil and butter on medium heat. Cook seasoned chicken tenderloins on each side for 3-4 minutes, until golden brown. Remove from the pan and set aside.
- Add uncooked orzo and toast until golden (2 minutes). Add chicken broth and chicken bouillon powder and bring to a boil. Once boiling, reduce to medium-low, cover and cook for 10 minutes or until orzo is tender.
- Add spinach and mix until wilted. Add heavy cream and cooked chicken (with juices) back to the pan. Grate in cheese and cook for 3-5 minutes on medium-low.
- Serve with more cheese and enjoy!
Nutrition
Calories: 627kcal | Carbohydrates: 31g | Protein: 28g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 1119mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2666IU | Vitamin C: 5mg | Calcium: 223mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Sear the chicken and set it aside so it does not overcook while the orzo does its thing.
- Toast the orzo in the butter for a minute before adding broth.
- Stir more often than you would with pasta. Orzo likes to catch on the bottom.
- Add the cream and parmesan off the heat so the sauce stays smooth.
- Spinach goes in last and only needs to wilt.
Frequently Asked Questions
Chicken tenderloins or breasts?
Tenderloins cook fastest. Sliced breast works, just cut it thin so it stays tender.
Why is my orzo gluey?
Usually too little liquid or too much stirring at the end. Loosen with warm broth.
Fresh or frozen spinach?
Fresh wilts cleanly. If using frozen, thaw and squeeze it dry first.
Can I make it lighter?
Use whole milk instead of cream. The orzo starch still gives you a creamy sauce.
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