Ingredients
Gather your ingredients, and let’s dive into this flavorful journey. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves
- Salt and pepper to taste
Feel free to substitute the heavy cream with half-and-half for a lighter version, or use vegetable broth if you’re looking to make it vegetarian by omitting the chicken.
Instructions
Now, let’s bring this delicious vision to life:
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.
- Add the orzo to the skillet, stirring well to coat it with the flavors of the onion and garlic. Pour in the diced tomatoes, chicken broth, and heavy cream. Stir to combine.
- Sprinkle in the oregano, basil, and red pepper flakes if using. Mix well.
- Bring the mixture to a gentle simmer, then stir in the Parmesan cheese and fresh spinach leaves. The spinach will wilt quickly in the heat.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the orzo is tender and the top is golden brown.
- Carefully remove the skillet from the oven and let it cool for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International