Ingredients:

  • 1.25 lbs boneless skinless chicken breasts, sliced into 1-inch pieces
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1.5 cups uncooked orzo pasta
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 3 cups low-sodium chicken bone broth
  • 0.5 cup dry white wine
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, roughly chopped
  • 1 large lemon, zested and juiced
  • 2 tbsp fresh parsley, minced
  • 1 tbsp unsalted butter

Instructions:

  1. Season 1.25 lbs chicken pieces with 1 tsp smoked paprika, 1 tsp oregano, 0.5 tsp sea salt, and 0.5 tsp black pepper. Note: Coating the meat thoroughly ensures the spices toast in the oil later.
  2. Heat 2 tbsp extra virgin olive oil in your 12 inch skillet over medium high heat. Add the chicken in a single layer and cook for 3–4 minutes until a deep golden brown crust forms.
  3. Flip the chicken and cook for another 2 minutes. Remove the chicken to a plate and set aside. Note: The chicken doesn't need to be fully cooked through yet; it will finish in the sauce.
  4. Reduce heat to medium and add the diced yellow onion to the same pan. Sauté for 3-5 minutes until translucent and soft, scraping up those brown bits from the bottom.
  5. Stir in 3 cloves of minced garlic and cook for 1 minute until the aroma fills the kitchen. Don't let it brown or it will turn bitter.
  6. Pour 1.5 cups of dry orzo into the pan. Stir constantly for 2 minutes to toast the grains until they turn a pale golden color and smell nutty.
  7. Deglaze the pan with 0.5 cup white wine. Simmer for 1 minute until the liquid has mostly evaporated and the pan is clean of any stuck bits.
  8. Add 3 cups of chicken bone broth and bring to a gentle simmer. Return the chicken and any juices from the plate back into the skillet.
  9. Cover and cook for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and the liquid is mostly absorbed.
  10. Remove from heat and stir in 2 cups chopped spinach, 1 large lemon's zest and juice, 0.5 cup Parmesan, 1 tbsp butter, and 2 tbsp fresh parsley. Stir until the sauce is glossy and the spinach is wilted. When you're at step 9, keep a close eye on the liquid. Orzo is like a sponge; it will look like there is too much broth one minute, and then suddenly it's all gone. You want a bit of looseness to the sauce before you add the cheese and butter, as they will thicken it up significantly. If it looks too dry before the orzo is done, just splash in another 1/4 cup of broth or warm water.