Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken cubes dry with paper towels. Season with salt, pepper, and garlic powder.
  2. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook for 3 minutes without stirring until golden-brown. Flip and cook for another 2-3 minutes until cooked through. Remove chicken to a plate and set aside.
  3. Lower heat to medium and melt butter in the same pan, scraping up the brown bits (fond) from the bottom.
  4. Add the diced onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Stir in dry orzo pasta and toss in butter for 1-2 minutes to lightly toast the grains.
  6. Pour in the chicken broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally, until liquid is mostly absorbed.
  7. Stir in the heavy cream, Parmesan cheese, baby spinach, and lemon juice. Return the cooked chicken to the pan and stir until spinach is wilted and the sauce is creamy.