Ingredients

2 tablespoons extra virgin olive oil

1 pound boneless, skinless chicken breasts or small thighs

1 teaspoon dried oregano

1 teaspoon paprika

1/4-1/2 teaspoon crushed red pepper flakes

Kosher salt and black pepper

2 tablespoons butter

1 medium shallot, chopped

2 cloves garlic, minced or grated

1 cup dry orzo pasta

1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 cup heavy cream

2 teaspoons Dijon mustard

1/3 cup grated parmesan cheese

2 cups fresh baby spinach

1/2 cup oil packed sun-dried tomatoes, oil drained

Juice of 1 lemon

Fresh rosemary, for serving (optional)

Instructions

Step 1: Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.

Step 2: Rub the chicken with 1 tablespoon olive oil, dried oregano, paprika, crushed red pepper flakes, kosher salt, and black pepper. When the oil is shimmering, add the chicken to the skillet. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.

Step 3: Add the butter and chopped shallot to the same skillet. Cook until fragrant, about 3 minutes. Stir in the garlic and orzo, cooking until the orzo is lightly golden, about 2-3 minutes.

Step 4: Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Add 1 1/2 cups water and bring to a boil. Cook for 3-5 minutes until the orzo begins to soften.

Step 5: Stir in the heavy cream, Dijon mustard, grated parmesan, fresh spinach, and drained sun-dried tomatoes. Cook until the spinach wilts.

Step 6: Return the chicken along with any juices on the plate back to the skillet, nestling it into the orzo mixture. Transfer the skillet to the oven and bake uncovered for 10-15 minutes, until the chicken is cooked through.

Step 7: Remove from the oven and drizzle with lemon juice. Garnish with fresh rosemary if desired. Serve warm.

Tips & Variations

Use chicken thighs for juicier meat and more flavor if preferred over breasts.

Substitute vegetable or chicken broth for water to deepen the flavor of the orzo.

For a dairy-free option, use coconut cream and omit the parmesan cheese.

Add a handful of toasted pine nuts or chopped fresh basil for extra texture and aroma.

FAQs

Can I use another type of pasta?

Yes, other small pasta shapes like ditalini or small shells can work well in this recipe, but cooking times may vary slightly.

Do I have to use wine in the recipe?

The white wine adds a bright acidity and depth of flavor, but you can substitute with additional broth or water if you prefer to cook without alcohol.