Chicken Orzo Florentine
Indulge in the rich, creamy, and vibrant flavors of Chicken Orzo Florentine, a one-pan wonder that combines tender chicken breasts, perfectly cooked orzo, and a velvety Parmesan sauce infused with garlic and onions. This comforting dish is elevated with fresh baby spinach and a zesty splash of lemon juice, making it a wholesome and satisfying recipe perfect for weeknight dinners or special occasions. With just 15 minutes of prep and a total cooking time of 30 minutes, this quick yet elegant meal is guaranteed to impress. Whether served on its own or paired with a crisp side salad, Chicken Orzo Florentine is a flavorful powerhouse that’s as easy to make as it is to devour. Keywords: Chicken Orzo Florentine, creamy Parmesan sauce, one-pan chicken pasta, easy weeknight dinner, spinach and orzo recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 4 cups chicken broth
- 1.5 cups dry orzo pasta
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 4 cups baby spinach
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate. Cover loosely with foil to keep warm.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same pan. Once melted, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring the broth to a gentle boil.
Add the orzo pasta and stir well. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Stir in the heavy cream, grated Parmesan cheese, and remaining 1/2 teaspoon of salt and black pepper. Mix until the cheese is melted and the sauce is creamy.
Add the baby spinach to the pan and cook for 1-2 minutes until wilted.
Return the cooked chicken to the pan, nestling it into the orzo mixture. Spoon some of the sauce over the chicken to coat.
Drizzle the lemon juice over the dish and sprinkle with fresh parsley if desired.
Serve hot and enjoy your Chicken Orzo Florentine!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 5675 mg | 247% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.6 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 794 mg | 61% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2398 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
