One-Pan Chicken Orzo

 

1 1/2 pounds chicken breasts, butterflied

kosher salt

1 lemon, zested and halved

1 shallot, peeled minced

2 garlic cloves, peeled minced

Pinch crushed red pepper

16 ounces orzo pasta

3/4 cups heavy cream

1 3/4 cups chicken broth

Ground black pepper

1 teaspoon lemon zest

1/3 cup finely grated Parmesan-Reggiano

Handful of spinach

2 tablespoons minced Italian parsley

Lemon slices, for garnish

 

Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides. In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside. Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes. Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.

Slice up the chicken into 1/2-inch pieces. Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up. Uncover the pan; top with sliced lemons and serve.