# Components:
→ Chicken
01 - 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - 1 teaspoon kosher salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1 tablespoon olive oil
→ Aromatics & Vegetables
06 - 4 cloves garlic, minced
07 - 1 small yellow onion, finely diced
08 - 1 cup baby spinach, roughly chopped, optional
→ Orzo & Broth
09 - 1½ cups orzo pasta
10 - 3 cups low-sodium chicken broth
→ Cream Sauce
11 - ½ cup heavy cream
12 - ¾ cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Additional Parmesan cheese for serving
# Directions:
01 - Season chicken pieces evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown and cooked through, approximately 5 to 7 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same pan, then sauté onion until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, approximately 1 minute.
04 - Stir in the orzo and toast for 1 to 2 minutes, stirring frequently to coat with butter and aromatics.
05 - Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to a simmer.
06 - Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo reaches al dente consistency and most liquid is absorbed.
07 - Return seared chicken and any accumulated juices to the pan. Stir in heavy cream and Parmesan cheese. Add spinach if desired.
08 - Simmer gently while stirring until the sauce becomes creamy and chicken is heated through, 2 to 3 minutes. Adjust seasoning as needed.
09 - Remove from heat. Garnish with fresh parsley and additional Parmesan cheese. Serve hot.
