Chicken Orzo Florentine - One Pan Meal

This is an easy, healthy dish that most everyone enjoys. Some think orzo is a type of rice, but it's actually pasta in a rice shape. You can use various versions of the vegetables and use either white or dark chicken meat. The recipe is quite flexible and will quickly become a family favorite. I like to serve it in the pan at the table. 

Julian's Chicken Orzo Florentine

Simple Ingredients

Spinach:  You'll likely be buying fresh spinach in a bunch that is bound together and weighs around 8 ounces. Trim the thicker stem ends which will leave you about 5 ounces of spinach for the recipe below. If you purchase a package of baby spinach in a tub, you do not need to trim the stems and can simply weigh and use approximately 5 ounces for the recipe.  

Ingredients

Chicken
1 to 1 1/2 lbs. skinless, boneless chicken breasts or thighs
1 teaspoon smoked paprika
1/2 teaspoon dried oregano

1 teaspoon dried basil

     (can substitute above for 1 1/2 teaspoon Italian seasoning)
1 teaspoon salt
2 tablespoons olive oil

Orzo
1 tablespoon olive oil

1 1/2 cups orzo (uncooked)
5 cloves garlic minced
1/2 cup white wine

2 cups chicken stock
10 ounces cherry tomatoes, sliced in half

6 ounces canned mushrooms (optional)

5 ounces fresh spinach (washed and trimmed)

1/2 cup heavy cream
2-4 tablespoons basil pesto

salt to taste

Instructions 
Sear Chicken
Slice chicken breasts into strips and cut each in half. Generously season the chicken with smoked paprika, spices and salt and toss to coat. Cover and refrigerate 2-4 hours. Heat a large, high-sided, heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of olive oil. Add chicken and cook the chicken for about 3 minutes per side until lightly browned. Remove chicken to a plate.

Cook Orzo
To the same, now empty, skillet, add the olive oil and orzo and cook stirring regularly until lightly toasted about 2-3 minutes. Stir in the garlic until fragrant, about 30 seconds. Add the white wine and scrape up any bits stuck to the bottom of the pan. The wine will reduce to about half of its original quantity. Add chicken stock, half of the cherry tomatoes and the optional mushrooms. Bring to a boil, then reduce to a simmer (medium-low heat) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is tender.

Finish

With the heat still set to medium-low, slowly fold in the spinach and the remaining cherry tomatoes. Stir until the spinach wilts. Add heavy cream and basil pesto to the skillet and stir to combine. Return the chicken to the skillet along with any accumulated juices. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through. Taste and season with salt and pepper as needed. Serve.