We tried this recipe for the first time recently and were instantly hooked! It was also simple to make. It’s definitely a recipe we’ll be doing again very soon!
Ingredients
3 Tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1 cup sweet yellow onion, diced
1 Tbsp minced garlic
1/2 Tsp dried thyme
1/2 Tsp salt
1/4 Tsp black pepper
2 Tbsp Dijon mustard
2 1/2 cups chicken broth
3/4 cup heavy cream
1 cup orzo past, uncooked
2 Tbsp fresh lemon juice
1 Tsp fresh lemon zest
2 cups fresh baby spinach, packed
1 cup shredded Parmesan cheese
Directions
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 8-10 minutes until golden and no longer pink. Remove and set aside.
Add the remaining 1 tbsp olive oil, onion, garlic, thyme, salt, and pepper to the skillet. Cook for 1-2 minutes until onions soften. Stir in Dijon mustard and cook for 30-60 seconds.
Add the chicken broth, heavy cream, and orzo. Stir and bring to a boil, then reduce heat to medium-low. Simmer for 10-15 minutes, stirring often, until orzo is al dente and sauce thickens.
Stir in lemon juice, lemon zest, spinach, and Parmesan. Cook for 1-2 minutes until spinach wilts.
Return the chicken to the skillet and mix well. Remove from heat. The sauce will thicken as it cools.
Enjoy this creamy, zesty, one-pot meal!
You’ll notice my version does not have spinach in it. To my husband’s dismay, none of the rest of us like cooked spinach!
But seriously, this is a great dish. It’s comfort food but also fresh and bright from the lemon.