Description
Your weeknight dinner hero is here! This creamy Parmesan chicken orzo comes together in one pan and tastes like it took hours, but it’s ready in just 30 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup fresh spinach, roughly chopped
- 1½ cups dried orzo pasta (about 10 oz)
- 3½ cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (for serving)
Instructions
- Season chicken cubes with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add chicken to the hot pan in a single layer and sear for 2-3 minutes per side until golden brown but not fully cooked. Remove to a plate.
- Reduce heat to medium and add diced onion to the same pan. Cook for 2-3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant, then add diced red bell pepper and cook for 2 minutes.
- Stir in dried orzo and toast for 1 minute, then add chicken broth, oregano, basil, and thyme.
- Return chicken to the pan, bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally.
- When orzo is al dente and most liquid is absorbed, stir in chopped spinach and let wilt for 1 minute.
- Remove from heat and stir in Parmesan cheese until melted. Adjust seasoning to taste.
- Let rest for 2-3 minutes, then garnish with fresh parsley and serve with lemon wedges.