Ingredients:

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups uncooked orzo pasta
  • 3 cups chicken broth
  • 1 tbsp lemon zest, finely grated
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil and 1 tbsp of butter over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook until the chicken is golden-brown and cooked through (about 5–7 minutes), then remove from the pan and set aside.
  2. In the same pan, melt the remaining tablespoon of butter. Stir in the minced garlic and dry orzo, stirring constantly for 2–3 minutes until the orzo smells nutty and turns a light golden-brown.
  3. Pour in the chicken broth and lemon zest, scraping the bottom of the pan to release the browned bits. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 8–10 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is tender.
  4. Stir in the heavy cream, Parmesan cheese, and lemon juice. Fold in the baby spinach and cooked chicken, stirring just until the spinach wilts from the residual heat. Garnish with fresh parsley before serving.