Gorgonzola Chicken and Orzo
Indulge in the rich, creamy decadence of Gorgonzola Chicken and Orzo, a one-pan masterpiece that brings gourmet flavors to your dinner table in just 45 minutes. Juicy, golden-seared chicken breasts are paired with tender orzo pasta, bathed in a luscious sauce made with heavy cream, crumbled Gorgonzola cheese, and a hint of garlic. Fresh spinach adds a pop of color and nutrients, while a garnish of parsley and optional Parmesan cheese takes this comforting dish to a whole new level. Perfect for weeknight dinners or special occasions, this easy-to-follow recipe is a satisfying blend of creamy, cheesy, and savory goodness that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Garlic cloves, minced
- 3 cups Chicken broth
- 1.5 cups Orzo pasta
- 0.75 cup Heavy cream
- 0.5 cup Gorgonzola cheese, crumbled
- 3 cups Fresh spinach
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Parmesan cheese, grated (optional for serving)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
In a large, deep skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the orzo pasta, ensuring it’s coated with the butter and garlic. Toast the orzo for 1-2 minutes, stirring frequently.
Pour in the chicken broth, bring to a boil, and then reduce the heat to medium-low. Cover and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Reduce the heat to low. Stir in the heavy cream and crumbled Gorgonzola cheese until the cheese is melted and the sauce is creamy.
Add the fresh spinach to the skillet and stir until wilted, about 2 minutes.
Return the cooked chicken breasts to the skillet, nestling them into the orzo mixture. Cover and cook for another 2-3 minutes to warm the chicken through.
Garnish with fresh parsley and grated Parmesan, if desired. Serve immediately.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 304 mg | 23% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 791 mg | 17% | |
*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.
