Recipe Background
The full beauty of the spring in a singular supper! Spring Chicken Orzo is creamy, savory, and tantalizing, filled with juicy bites of chicken, herbaceous flavors, and tangy artichokes. With a little parmesan cheese (can anyone resist parmesan cheese?), Spring Chicken Orzo puts you in the warm weather mood! Flavors are blossoming here!
The full beauty of the spring in a singular supper! Spring Chicken Orzo is creamy, savory, and tantalizing, filled with juicy bites of chicken, herbaceous flavors, and tangy artichokes. With a little parmesan cheese (can anyone resist parmesan cheese?), Spring Chicken Orzo puts you in the warm weather mood! Flavors are blossoming here!
Ingredients
- 1 pound chicken breasts boneless and skinless, cubed
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons Italian seasoning divided
- salt to taste
- black pepper to taste
- 1 shallot chopped
- 2 cloves garlic chopped
- 2 tablespoons salted butter
- 1 cup orzo pasta
- 1 tablespoon fresh thyme
- 1 1/2 cups water
- 1 cup heavy cream or milk
- 2 teaspoons Dijon mustard
- 2 cups baby spinach
- 1 (12-ounces) jar marinated quartered artichokes drained
- 3/4 cup parmesan cheese grated
- 2 teaspoons lemon zest
Directions
- In a large skillet, add the chicken cubes, the olive oil, and 2 teaspoons of the Italian seasoning and toss to combine.
- Season the chicken mixture with the salt and the black pepper.
- Place the skillet over medium-high heat and cook, while stirring, until the chicken pieces are mostly cooked, about 3-4 minutes.
- Add the shallots, the garlic, and the butter to the chicken mixture and stir to combine.
- Add the orzo, the thyme, and the remaining Italian seasoning to the chicken mixture and cook, while stirring, until the orzo is lightly golden, about 2 minutes.
- Add the water to the chicken mixture and bring it to a boil.
- Cook the chicken mixture for 5 minutes.
- Add the heavy cream and the Dijon mustard to the chicken mixture and stir to combine.
- Add the spinach, the artichokes, the parmesan, and the lemon zest to the chicken mixture and stir to combine.
- Cook until the spinach is wilted, the orzo is al dente, and the chicken pieces reach an internal temperature with 165 degrees F, about 8 minutes.
- Serve.
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