One-Pan Marry Me Chicken Orzo

Ingredients

• 2 large chicken breasts, cut into thinner cutlets (yielding 4 cutlets)
• 1 tsp paprika
• 1 tsp oregano
• Salt and pepper, to taste
• 1/2 cup (60g) all-purpose/plain flour
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste/purée
• 1 cup (110g) sun-dried tomatoes (from oil), chopped
• 1 1/4 cup (250g) dry orzo pasta
• 3 cups (750ml) chicken broth
• 2 cups (60g) fresh spinach
• 1/2 cup (125ml) heavy cream / double cream
• Chopped fresh parsley and parmesan cheese, for garnish

Instructions

1. Season the chicken cutlets with paprika, oregano, salt and pepper.
2. Coat each cutlet in flour, shaking off the excess.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add the chicken cutlets and cook until golden brown and cooked through on both sides, about 4-5 minutes per side.
5. Once cooked, remove the chicken from the pan and set aside.
6. In the same pan, add chopped shallot and minced garlic and sauté until softened, about 2-3 minutes.
7. Stir in tomato paste and chopped sun-dried tomatoes, sauté for about a minute.
8. Add dry orzo pasta, then pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits.
9. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pan.
10. Simmer for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, or until the orzo is cooked and most of the liquid is absorbed.
11. Once the orzo is cooked, stir in spinach until wilted. Then pour in heavy/double cream and combine well with the orzo.
12. Taste and adjust with salt and pepper as needed.
13. Place the cooked chicken cutlets back into the pan (you can slice them first if you prefer), nestling them into the orzo.
14. Cover the pan and let it all simmer on the lowest heat for additional 2 minutes to ensure the chicken is heated through.
15. Once hot, garnish with fresh chopped parsley and parmesan cheese, and enjoy!