Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup orzo pasta
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- 1 tsp dried oregano
- 2 tbsp lemon juice
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper; sear until golden brown (6-8 minutes per side). Remove from skillet.
- Add garlic to the skillet; sauté until fragrant (30 seconds). Stir in orzo until coated in oil.
- Pour in chicken broth and heavy cream; bring to a gentle simmer.
- Mix in spinach, oregano, and lemon juice; cook until spinach wilts (3-4 minutes).
- Return chicken to the skillet, cover, and cook for an additional 5-7 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg