Marry Me Chicken Orzo
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 and ½ pounds boneless skinless chicken, cut into cubes
- pinch each salt and pepper
- 2 shallots, thinly sliced
- 4-5 cloves garlic, minced
- 1 and ½ teaspoons Italian seasoning
- ½ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 cup orzo
- 2 and ½ cups chicken broth
- ½ cup heavy cream
- 1 cup parmesan cheese, freshly grated
- 1 cup spinach
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Once oil is hot add the cubed chicken and sprinkle with a pinch each salt and pepper. Cook chicken for 6- 8 minutes or until chicken is cooked through and no longer pink. Remove to a plate and cover to keep warm.
- Add the remaining 1 tablespoon olive oil to the same skillet. Add the shallot and sauté until tender about 2 minutes. Add the garlic and sauté for an additional 30 seconds.
- Add the Italian seasoning, oregano, paprika, smoked paprika, tomato paste and orzo to the skillet. Stir well to coat the orzo and cook for 1–2 minutes. This quick step toasts the orzo for extra flavor, blooms the spices in the oil, and cooks the tomato paste to bring out its rich, concentrated flavor.
- Add the sun dried tomatoes, chicken broth and cooked chicken to the skillet. Bring to a simmer and cook for 10-12 minutes or until the orzo is tender and soaked up most of the broth. Stir occasionally to make sure the orzo does not stick to the pan.
- Remove the pan from heat, add the heavy cream, parmesan and spinach. Stir well to combine the ingredients.
- Serve with extra cheese and fresh basil if desired.