Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 1.5 cups dry orzo pasta
  • 2 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 4 cloves garlic, minced
  • 1 large lemon, zest and juice reserved separately
  • 3 cups low-sodium chicken broth
  • 2 cups fresh baby spinach
  • 0.25 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken pieces with smoked paprika, sea salt, and black pepper.
  2. Heat extra virgin olive oil in a large heavy-bottomed skillet over medium-high heat. Brown the chicken in a single layer until golden-brown on the exterior. Remove chicken from the pan and set aside.
  3. In the same skillet, melt the butter. Add the minced shallots and cook until translucent.
  4. Stir in the dry orzo pasta and sauté for 2-3 minutes until the grains are toasted and smell nutty.
  5. Add the minced garlic and lemon zest, cooking for 1 minute until fragrant.
  6. Pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed (the 'risotto method').
  7. Fold in the fresh baby spinach, heavy cream, grated Parmesan cheese, and fresh lemon juice.
  8. Return the chicken to the pan and stir to combine. Garnish with fresh parsley and serve immediately.