Description
Juicy golden seared chicken cutlets nestled in velvety garlic parmesan lemon orzo with tender baby spinach. Made in one skillet in just 30 minutes!
Ingredients
1.5 lbs boneless skinless chicken breasts (halved horizontally into cutlets)
1.5 cups dry orzo pasta
3.5 cups low-sodium chicken broth
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 cups fresh baby spinach leaves
4 cloves garlic, finely minced
1 small yellow onion, finely diced
2 tbsp olive oil & 2 tbsp unsalted butter
1 tsp Italian seasoning (dried oregano, thyme, basil)
1/2 tsp sweet paprika & 1/2 tsp garlic powder
1 tsp kosher salt & 1/2 tsp freshly cracked black pepper
Juice and finely grated zest of 1 fresh lemon
1 fresh lemon, thinly sliced into rounds (for cooking and garnish)
2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
Season chicken cutlets generously on both sides with kosher salt, black pepper, Italian seasoning, garlic powder, and paprika.
Heat olive oil and 1 tablespoon butter in a deep 12-inch cast-iron skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until deeply golden and cooked through (165u00b0F / 74u00b0C internal). Transfer chicken to a clean plate and loosely tent with foil.
In the same skillet, melt remaining 1 tablespoon butter over medium heat. Add diced onion and cook for 2 to 3 minutes until translucent, then stir in minced garlic and lemon zest for 1 minute until fragrant.
Add dry orzo to the skillet and toast for 1 to 2 minutes, stirring constantly to coat grains in garlic herb butter. Pour in chicken broth, scraping up browned fond from bottom of pan. Bring to a brisk boil.
Reduce heat to medium-low, cover skillet with a lid or foil, and simmer gently for 9 to 10 minutes (stirring once halfway through) until orzo is al dente and most broth is absorbed.
Stir in heavy cream, freshly grated parmesan cheese, fresh lemon juice, and baby spinach until the greens are wilted and the sauce turns silky and creamy.
Nestle seared chicken cutlets back into the warm creamy orzo. Top with lemon wheels and fresh chopped parsley. Serve immediately directly from the skillet.
- Prep Time: 10 min
- Cook Time: 20 min