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- 1 lb chicken breast, cut into bite-sized pieces - 1 cup orzo pasta - 4 cloves garlic, minced - 1 medium onion, finely chopped Chicken breast is the star of this dish. I love using it because it cooks fast and stays juicy. Orzo pasta adds a fun twist. It’s small and cooks quickly. Garlic and onion bring great flavor. They add depth to every bite. - 4 tablespoons unsalted butter (divided) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese Unsalted butter makes this dish rich. I use it to sauté the chicken and aromatics. Heavy cream adds that creamy texture we crave. Parmesan cheese gives it a salty kick. All these fats work together for a dreamy taste. - 2 cups chicken broth (low-sodium recommended) - 1 cup fresh spinach, roughly chopped - 1 teaspoon dried thyme - 1 teaspoon smoked paprika Chicken broth keeps the dish moist. I prefer low-sodium to control the salt. Fresh spinach adds color and nutrition. Thyme and smoked paprika enhance the flavor. Together, they create a delightful mix that makes each bite memorable. - Start by melting 2 tablespoons of unsalted butter in a large skillet over medium heat. - Once melted, add 1 pound of chicken breast cut into bite-sized pieces. - Season the chicken with salt, black pepper, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. - Sauté the chicken for about 5-7 minutes, until it turns golden brown and is cooked through. - Transfer the chicken to a plate and set it aside for later. - In the same skillet, add the remaining 2 tablespoons of butter. - Once the butter melts, add 1 medium onion that has been finely chopped. - Next, add 4 cloves of minced garlic. - Sauté these for 2-3 minutes, stirring often, until the onion is soft and the garlic smells great. - Stir in 1 cup of orzo pasta, mixing it well with the garlic and onion. - Cook the orzo for another 1-2 minutes to let it toast and soak in the flavors. - Carefully pour in 2 cups of low-sodium chicken broth. - Bring the mixture to a simmer and cover the skillet with a lid. - Let the orzo cook for about 10 minutes, stirring occasionally, until it is al dente. - When the orzo is ready, lower the heat. - Stir in 1 cup of heavy cream, simmering gently for about 2-3 minutes. - This will thicken the sauce and make it creamy. - Add the cooked chicken back to the skillet. - Toss in 1 cup of roughly chopped fresh spinach and 1/2 cup of grated Parmesan cheese. - Mix everything thoroughly and cook for another 2-3 minutes, until the spinach wilts and the cheese melts. - Finally, taste the dish and adjust seasoning with more salt and black pepper as needed. To get the perfect creamy sauce, I suggest adjusting the cream to your taste. If you want it richer, use heavy cream. For a lighter version, you can use half-and-half or whole milk. If the sauce is too thick, add a splash of chicken broth to loosen it up. If it’s too thin, let it simmer longer to thicken naturally. To make the flavors pop, taste your dish often. You can adjust the salt and pepper based on your preference. If you love heat, try adding a pinch of red pepper flakes. Fresh herbs like basil or thyme can also enhance the flavor profile. Just chop them finely and stir them in at the end for a fresh taste. You can try different methods to cook the orzo. Instead of cooking it in the skillet, boil it separately in salted water. Drain it and then mix it back in with the creamy sauce. Another option is to bake it in the oven. Combine all ingredients in an oven-safe dish and bake until bubbly. Both methods bring unique flavors to the dish. {{image_4}} You can switch out the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Use medium or large shrimp for best results. Tofu is a great choice for a vegetarian meal. Make sure to press the tofu to get rid of extra water. Other cuts of chicken work well too. Thighs are juicier and add a richer taste. Adding seasonal veggies boosts nutrition and color. Try using broccoli, zucchini, or bell peppers. These veggies add crunch and flavor. You can mix them in with the onions and garlic. Cook them until tender for the best taste. This keeps your meal fresh and exciting. Boost the taste by adding different herbs or spices. Fresh herbs like basil or thyme can brighten the dish. You can also try adding a pinch of red pepper flakes for heat. Experiment with lemon zest for a zesty kick. These changes can make your meal unique every time. To store leftovers, let the dish cool first. Place it in an airtight container. This keeps the orzo and chicken fresh. You can refrigerate it for up to three days. Make sure to label the container with the date. This way, you'll remember how long it's been stored. For reheating, I recommend using the stove. Place the leftover orzo in a skillet over low heat. Add a splash of chicken broth or cream to help it warm up. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This helps prevent uneven heating. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above for the best results. Yes, you can use whole wheat orzo in this dish. It adds a nice nutty flavor. Whole wheat orzo is a great option for a healthier meal. Just remember, it may take a bit longer to cook than regular orzo. Keep an eye on it and adjust the cooking time as needed. To make this meal gluten-free, swap the orzo for gluten-free pasta. Many brands offer gluten-free orzo made from rice or corn. You can also use quinoa or cauliflower rice for a lighter option. Just make sure to check that your chicken broth is gluten-free, too. This meal will stay fresh in the fridge for about three days. Store it in an airtight container to keep it tasty. Reheat it gently on the stove to keep the creaminess intact. If it seems dry, add a splash of chicken broth or cream when reheating. You can serve this dish with a simple green salad or roasted vegetables. Garlic bread pairs well too. For a heartier meal, add some steamed broccoli or asparagus on the side. The fresh veggies balance the creamy flavors perfectly. Yes, you can make this recipe ahead of time! Prepare the chicken and orzo, then store them separately. Reheat them together when you're ready to serve. This way, you maintain the creamy texture and flavors. Just note that the orzo may absorb some sauce, so keep extra cream on hand. This blog post explored how to make a delicious Creamy Garlic Butter Chicken Orzo Skillet. We discussed key ingredients, step-by-step cooking instructions, and helpful tips for the perfect dish. You learned how to adjust creaminess and seasoning to suit your taste. Don’t forget about the variations and storage tips to make this meal last. Cooking can be fun and easy. Enjoy this dish with loved ones for a satisfying meal!

Creamy Garlic Butter Chicken Orzo Skillet

Satisfy your cravings with this Creamy Garlic Butter Chicken Orzo Skillet Delight! This delicious one-pan meal features tender chicken, flavorful orzo, and fresh spinach, all simmered in a rich garlic butter and cream sauce. Perfect for busy weeknights, it comes together in just 30 minutes. Ready to impress your family? Click through to get the full recipe and make this mouthwatering dish tonight!
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Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 cup orzo pasta

4 tablespoons unsalted butter (divided)

4 cloves garlic, minced

1 medium onion, finely chopped

2 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1 cup fresh spinach, roughly chopped

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

1 teaspoon dried thyme

1 teaspoon smoked paprika

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the diced chicken breast, seasoning generously with salt, pepper, thyme, and smoked paprika. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked thoroughly. Once done, transfer the chicken to a plate and set aside.

    Sauté Aromatics: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the finely chopped onion and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant.

      Incorporate Orzo: Stir in the orzo pasta, mixing well to coat the pasta in the garlic butter mixture. Cook for an additional 1-2 minutes, allowing the orzo to slightly toast and absorb those delicious flavors.

        Cook the Orzo: Carefully pour in the chicken broth and bring the mixture to a simmer. Cover the skillet with a lid and let the orzo cook for about 10 minutes, or until it reaches an al dente texture, stirring occasionally.

          Make it Creamy: Once the orzo is cooked, lower the heat and stir in the heavy cream, gently simmering the mixture until it thickens into a creamy sauce, which should take about 2-3 minutes.

            Combine Chicken and Spinach: Add the cooked chicken back into the skillet along with the chopped spinach and grated Parmesan cheese. Mix everything thoroughly and continue to cook for about 2-3 minutes or until the spinach has wilted and the cheese is melted and integrated into the sauce.

              Season to Taste: Give the dish a final taste and adjust the seasoning with extra salt and black pepper as needed.

                Serve and Garnish: Ladle the creamy chicken orzo into serving bowls, garnishing with a sprinkle of fresh parsley for a pop of color and freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: For an elegant touch, serve in shallow bowls and finish with an additional drizzle of olive oil and an extra sprinkle of Parmesan on top, alongside a nice crusty piece of bread. Enjoy!