Creamy Tomato Chicken Orzo Skillet

Tender seared chicken and tender orzo simmer together in a savory tomato sauce, finished with wilted spinach, cream, and Parmesan for a comforting one-pan dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 pounds chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 cloves garlic
• 1.5 cups dry orzo
• 2 cups tomato sauce
• 2 cups chicken broth
• 5 ounces baby spinach
• 0.5 cup heavy cream
• 0.75 cup parmesan cheese

Cooking instructions

1. Pat the chicken dry and cut each breast into 1-inch-thick cutlets. Season both sides with the salt and pepper. (about 5 min)
2. Heat the olive oil in a large deep skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate. (about 10 min) — Medium-high
3. Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring. Add the orzo, tomato sauce, and chicken broth; stir to combine and scrape up any browned bits. (about 2 min) — Medium
4. Bring to a simmer, then cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed. (about 12 min) — Simmer
5. Stir in the spinach and cook for 1 to 2 minutes, until wilted. Stir in the cream and Parmesan until smooth. Return the chicken and any accumulated juices to the skillet and simmer for 2 minutes to warm through. (about 3 min) — Low
6. Remove from the heat and rest for 3 minutes. Serve warm, spooning the creamy orzo around the chicken. (about 3 min)