ONE PAN CREAMY CHICKEN AND ORZO

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice chicken breasts in half horizontally using a sharp knife.

Pound the chicken with a mallet until thin, covered with parchment paper.

Season the chicken with salt, black pepper, garlic powder, and onion powder on both sides.

Heat olive oil in a pan over medium-high heat.

Sear the chicken for about 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

Wipe the pan clean to remove burnt bits that could make the sauce bitter.

Add more oil to the pan and sauté half a diced onion and 3 minced garlic cloves until softened, about 3 minutes.

Stir in 1.5 cups of dried orzo pasta and 2.5 cups of chicken broth, then add 1 cup of heavy cream and stir well.

Season with salt and pepper, then bring to a boil.

Cover the pan, reduce heat to medium-low, and cook for 12 minutes until orzo is tender.

Stir in 1/3 cup of shredded parmesan cheese off the heat to prevent curdling.

Add baby spinach and stir until wilted, if desired.

Taste and adjust seasoning with salt and pepper as needed.

Optionally, squeeze lemon juice over the chicken for brightness and garnish with fresh chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens