One-Pan Tuscan Chicken Orzo by Mirandabrady

Ingredients

• 1 1/2 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 3 cloves garlic, minced
• 1 cup uncooked orzo pasta
• 2 1/2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese
• 1/3 cup heavy cream
• 1 tbsp lemon juice

Instructions

1. Season the chicken with salt, pepper, and Italian seasoning.
2. Heat the olive oil in a large skillet over medium-high heat for 2 minutes, then cook the chicken for 5-6 minutes until browned and cooked through.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the orzo, chicken broth, and cherry tomatoes, then bring to a simmer.
5. Cover and cook for 8-10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
6. Stir in the spinach, Parmesan, heavy cream, and lemon juice for 1-2 minutes until the spinach wilts and the sauce turns creamy.
7. Serve hot once the sauce coats the pasta and the chicken is fully cooked.