Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. Season evenly with salt, pepper, and dried oregano.
  2. Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Sear the chicken until golden-brown on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
  3. In the same skillet, add the sliced mushrooms and cook until the moisture evaporates and they turn deep brown.
  4. Melt 2 tablespoons of butter in the pan, then add 1 diced onion and 3 minced garlic cloves. Cook until the onion is soft and translucent.
  5. Add 1.5 cups dry orzo to the pan. Stir constantly for 2 minutes until the grains smell nutty and look slightly toasted.
  6. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the orzo is tender but firm.
  7. Stir in the heavy cream and Parmesan cheese.
  8. Fold in 2 cups fresh baby spinach and the cooked chicken. Stir until the spinach is bright green and wilted.
  9. Add 1 tbsp lemon juice and sprinkle with 2 tbsp fresh parsley. Serve immediately while the sauce is fluid and glossy.