Description
This creamy chicken orzo is pure fall comfort in a bowl – savory, sweet, and silky-rich, it’s what cozy dinner dreams are made of.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 3 cups butternut squash, peeled and cut into ½-inch cubes
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1½ cups uncooked orzo pasta
- 3½ cups chicken broth, low sodium preferred
- ¾ cup heavy cream
- 4 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then cook for 2-3 minutes per side until golden brown. Transfer to a plate.
- Add remaining tablespoon of oil to the pan. Add butternut squash and cook for 5 minutes until edges begin to caramelize. Add onion and cook for 3 minutes until translucent.
- Add garlic, thyme, and Italian seasoning. Cook for 30 seconds until fragrant. Season with salt, pepper, and red pepper flakes if using.
- Pour in chicken broth, scraping the bottom of the pan to release browned bits. Bring to a simmer, then stir in orzo.
- Return chicken to the pan. Cover and reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until orzo is nearly tender.
- Uncover and stir in heavy cream. Simmer uncovered for 2-3 minutes until sauce begins to thicken.
- Add spinach in batches, stirring until wilted. Remove from heat and stir in Parmesan cheese and lemon juice.
- Let stand for 5 minutes before serving. Top with additional Parmesan if desired.