One-Pot Creamy Italian Herb Chicken with Spinach and Orzo

• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herb seasoning (basil, oregano, thyme blend)
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• 1 cup half-and-half or whole milk
• 3 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• Optional: 1/4 teaspoon red pepper flakes for mild heat

Instructions

1. Heat olive oil in a large deep skillet or wide pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and dried Italian herb seasoning, cooking for 30 seconds until fragrant. Season the chicken pieces with salt and pepper and add them to the pot. Cook, stirring occasionally, until chicken is lightly browned but not fully cooked through, about 4-5 minutes.
3. Add the orzo pasta, chicken broth, and half-and-half to the pot. Stir to combine and bring to a gentle simmer. Cover and cook for 10 minutes, stirring halfway, until the orzo is tender and the chicken is cooked through.
4. Remove the lid and stir in the fresh spinach and butter. Allow the spinach to wilt, about 2 minutes.
5. Stir in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
6. Serve immediately garnished with extra Parmesan if desired.

Chef tips

• Use chicken thighs instead of breasts for more tender and juicy meat; adjust cook time accordingly.
• If you prefer a dairy-free version, substitute half-and-half with unsweetened almond or oat milk and omit Parmesan or use a dairy-free cheese alternative.
• To save time, use pre-chopped onions and pre-minced garlic from a jar.
• For a thicker sauce, cook uncovered for a couple more minutes until desired consistency is reached.