Creamy Orzo with Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 teaspoon garlic powder
03 -
1/2 teaspoon paprika
04 -
1/2 teaspoon salt, or more to taste
05 -
1/4 teaspoon freshly ground black pepper
→ For the Creamy Orzo
06 -
2 tablespoons olive oil
07 -
1 cup orzo pasta
08 -
2 cups chicken broth
09 -
1/2 cup heavy cream
10 -
1 package (5.2 oz) Boursin cheese, Garlic & Fine Herbs flavor
11 -
1 cup fresh spinach, chopped
→ Optional Toppings
12 -
1/4 cup freshly grated Parmesan cheese
13 -
Fresh parsley, chopped
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts evenly with garlic powder, paprika, salt, and pepper.
02 -
Add chicken to the hot skillet and sear until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and set aside.
03 -
In the same skillet, toast the orzo pasta for 1-2 minutes, stirring constantly to prevent burning.
04 -
Pour in the chicken broth, bring to a simmer, and cover. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
05 -
Reduce heat to low, then stir in the heavy cream and Boursin cheese until everything is melted and creamy.
06 -
Add the chopped spinach and cook until just wilted, about 1-2 minutes. Return the chicken to the skillet and warm through. If desired, garnish with Parmesan and fresh parsley before serving.
# Notes:
01 -
Swap chicken with shrimp, turkey, or mushrooms for a different protein option
02 -
Add extra vegetables like zucchini, bell peppers, or tomatoes for more nutrients
03 -
Leftovers can be stored in an airtight container for up to 3 days - reheat with a splash of broth or cream