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creamy chicken orzotto

5 from 1 vote
This creamy chicken orzotto is a cheesy, velvety one-pot dish that’s comfort food at its best. It has tender chicken and orzo smothered in a creamy Parmesan sauce with a hint of mushrooms and spinach to make this meal wholesome. 
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound  chicken tenderloins
  • 2 tbl unsalted butter
  • 1 tbl  olive oil 
  • 1 onion
  • 3 cloves garlic-pressed
  • 16 oz  orzo
  • 4 1/2 cups organic chicken stock
  • 1/2 cup  heavy cream
  • 1 cup chopped baby spinach
  • 1/3 cup  freshly grated parmesan cheese 
  • 1 tsp salt
  • 1/4 tsp  ground white pepper
  • 2 tbl lemon juice
  • Fresh basil or parsley for garnish
  • 1 tsp chili flakes ( if you want to bring some heat to the plate-this is optional)

Method
 

  1. Place a large deep pan on medium heat on the stove then add in the 2 tablespoons butter and 1 tablespoon extra-virgin olive oil. Add 1 chopped onion to the pan and saute for 5 minutes till the onions are lightly golden and fragrant.
    Add the pressed garlic and continue to saute for another minute. While the onions are sauteing, chop the chicken tenderloins into small bite sizes ( make sure to remove the tendon from the chicken) then add it to the pan and saute on medium-high heat for 5 minutes. 
  2. Next, chop the mushrooms into small pieces add them to the pan along with the chili flakes if you are using them, and continue to cook for another 3 minutes. Then add in 1/2 cup white wine (chardonnay or any dry white wine will work) This will help to deglaze the pan and white wine adds really great flavor! Bring the pan to a boil then turn the heat back to medium heat and let it simmer till most of the wine has evaporated. 
  3. Add the dry orzo to the pan and let it cook with the chicken and mushrooms for a few minutes stirring often. This will roast the orzo and also help it to absorb the delicious flavors! After a few minutes add in the chicken stock. Bring to a boil, Then bring to a simmer and cook for 9 minutes till the orzo is al dente. Chop the spinach then add it to the orzo, stir, and continue to cook for another minute. 
  4. Add the heavy cream, lemon juice,  and freshly grated parmesan cheese and mix to combine. Simmer for another 1-2 minutes until the sauce thickens.
  5. Taste for seasoning and add in a pinch of salt if needed, Serve immediately with some extra freshly grated parmesan cheese. Keep in mind, however, that the creamy mushroom thickens naturally as it cools down.