Creamy Garlic Parmesan Orzo Recipe With Chicken & Spinach (9 Ingredients, 30 Minutes) by Donna John

When I had some boneless, skinless chicken breasts on the counter thawing for dinner, suddenly my orzo side dish recipe turned into a main dish. A delicious main dish! This creamy garlic Parmesan orzo recipe with chicken and spinach is incredibly easy and full of flavor. This was one winner winner Italian-inspired skillet chicken dinner!

This high-protein skillet chicken recipe is on the table in under 30 minutes. Here is your short shopping list for this easy chicken and pasta dinner recipe: boneless/skinless chicken breasts, either sundried tomato oil or olive oil, orzo, butter, fresh garlic, frozen spinach, chicken broth, heavy cream and Parmesan cheese. While the orzo cooks, cook the chicken and then all the ingredients join the party to create a rich, luscious orzo with tender chicken in a flavorful Parmesan sauce.

I only added 5 ounces of frozen spinach to the recipe because that's all I had. The spinach was leftover from another recipe I made (aka spinach bacon deviled eggs). Next time I will add a full bag of frozen spinach to this dinner recipe. You could even use fresh spinach. (Check out the health benefits of spinach.)

Serve this high-protein recipe for dinner with your favorite side dishes. I served mine with broccoli and a salad. Be sure to read about the health benefits of protein.

Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 boneless/skinless chicken breasts, cut into thin bite-size strips
• 2 tablespoons sundried tomato oil (oil from a jar of sundried tomatoes) or olive oil
• 1 cup orzo (uncooked)
• 2 tablespoons butter
• 3 - 4 cloves garlic, minced
• 5 - 10 ounces frozen spinach, thawed and squeezed dry
• 14 ounces (1 can) chicken broth (2 cups)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Here's how to make it:

1. Cook the orzo according to package directions. Drain and set aside. (Do not overcook!)
   
2. While the orzo cooks, heat the sundried tomato oil or olive oil in a large skillet. (I used a cast iron skillet. Sundried tomato oil adds so much flavor, but olive oil works, too. You can throw in some chopped sundried tomatoes, too, if desired. I did. You can also sprinkle the chicken with Italian seasoning for even more flavor.) Season the chicken strips with salt and black pepper. Put them into the hot oil and cook, stirring, until just cooked through, about 3 to 5 minutes. Remove to a plate and set aside.
   
3. Add the butter to the skillet. When melted, added the garlic and cook, stirring, for 30 seconds.
   
4. Pour in the chicken broth and bring to a simmer.
   
5. Add the orzo and stir.
   
6. Add the spinach. Cook for about 5 to 8 minutes.
   
7. Add the heavy cream and Parmesan cheese.
   
8. Cook for 1 to 2 minutes or until the cheese melts and the sauce is smooth and creamy. Season with salt and pepper.
   
9. Put the chicken back into the pan, along with any juices on the plate.
   
10. Serve with additional Parmesan cheese, if desired. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
    

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