One skillet Parmesan, chicken and orzo, a perfect dinner that’s quick, easy, and super flavorful. Pan seared chicken breasts, and orzo cooked together with spinach and Parmesan for a complete dinner made in just one skillet. Truly one of those all-in-one-dinners that just about everyone will love. And Parmesan cheese makes nearly everything better, right?
A chicken dinner that’s comforting and hearty, thanks to the creamy cheese, spinach and smooth orzo, but also with a touch of acidity from the white wine and a splash of lemon juice that finishes it all off.
This one skillet dinner feels both satisfying and special, which makes this a meal that ticks all the boxes as a fast dish on a weeknight but also a wholesome meal for family dinners in the weekends and can be fancy enough to impress friends on a dinner party. The best part? It’s light enough so everyone at your table will have plenty of room for some dessert. And the flavors are spot on.
I wanted to keep things on the simple side. So, once we’ve seared the chicken, we add the orzo and cook until soft. Then a few handfuls of spinach and Parmesan. In total, it all takes about 30 minutes.
If you want to keep the dish extra healthy, swap the orzo for quinoa or farro, both should have similar cooking times.
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- 150 g (1/2 cup) orzo pasta
- 2 chicken breast fillets, skinless & boneless
- 100 g (3.5 oz) spinach
- 2 tbsp olive oil
- 1 tbsp salted butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced (or more if you love garlic)
- 50 ml (1/4 cup) dry white wine
- 50 g (1/2 cup) grated Parmesan
- 350 ml (1,5 cup) chicken broth, more if needed
- 1 tbsp lemon juice
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- sea salt + black pepper
Season the chicken with salt, pepper smoked paprika and cayenne pepper.
Heat the olive oil and butter in a large skillet over medium high heat. Add the chicken and sear on both sides until golden, about 8 minutes per side. Remove the chicken from the skillet. Transfer to a plate and cover to keep warm.
To the same skillet, add shallot and garlic. Cook until fragrant and softened over low heat, about 2 minutes. Increase the heat, add white wine and lemon juice, bring to a boil. Stir in the orzo. Add the chicken broth and bring to a boil over high heat and stir. Turn down the heat to low and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.
Stir in the parmesan cheese and spinach. Taste and season with salt and pepper. Add more broth if needed, the orzo should be sticky and creamy, not dry. Return the chicken and any accumulated juices to the skillet. Serve. Enjoy!
If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you’re making. Happy cooking!