Description
This Creamy Easy Comfort Dinner recipe is a hug in a bowl! Mama Tessa shares her simple, crave-worthy chicken and spinach orzo for satisfying weeknight meals.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup orzo pasta
- 5–6 oz fresh spinach
- Flavor Foundation:
- 1 yellow onion, chopped
- 4–5 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- Seasoning Staples:
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- Salt to taste
- Black pepper to taste
- Finishing Touches:
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prep & Sear the Chicken:: First things first, pat those chicken thighs dry and season them generously with salt, pepper, and a bit of that Italian seasoning. Get your largest skillet, one with a lid, over medium-high heat with a splash of olive oil. Once it’s shimmering, lay the chicken in a single layer. You want a beautiful golden-brown crust, about 5-7 minutes per side. This is where all that deep flavor starts! I used to rush this step, and honestly, the dish just didn’t sing the same way. Don’t be like past Mama Tessa, let it get nice and crispy.
- Sauté Aromatics:: Once the chicken is seared, pull it out and set it aside on a plate. Don’t clean the pan, we want all those delicious browned bits! Toss in your chopped onion and let it soften, scraping up anything stuck to the bottom of the pan—that’s pure flavor, hon! After about 3-5 minutes, add your minced garlic and let it get fragrant for just a minute. This is where the kitchen starts smelling absolutely divine, like a warm hug is coming.
- Build the Creamy Sauce:: Pour in the chicken broth and bring it to a gentle simmer, still scraping up any bits from the bottom. This step is crucial for deglazing and building a rich base for our meal. Next, stir in the orzo. Give it a good stir to make sure it’s not sticking to the bottom. I remember one time I forgot this and had a big clump of stuck orzo. Oops! Bring it back to a simmer, then reduce the heat to low, cover, and let it cook for about 10-12 minutes.
- Add Cream & Spinach:: After the orzo has cooked and absorbed most of the liquid, pour in the heavy cream. Give it a good stir, then add the fresh spinach, handful by handful. It might look like a mountain of greens, but it will wilt down so fast, you won’t believe it! Stir it in until it’s just barely wilted. You want that vibrant green color, not sad, overcooked spinach. This is where the dish truly transforms into a comforting meal.
- Return Chicken & Finish:: Now, nestle those beautiful seared chicken thighs back into the pan, right into that creamy orzo and spinach mixture. Spoon some of the sauce over the chicken to really coat it. Cover the pan again and let it simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. This allows the flavors to really meld together. I always peek at this point, just to make sure everything’s looking good, maybe give it a little taste.
- Serve It Up:: Finally, remove the pan from the heat. Stir in a generous handful of freshly grated Parmesan cheese until it’s melted and gorgeous. Give it a taste, and adjust any seasonings if needed. Sometimes it needs a little more salt, sometimes a crack of fresh pepper. Ladle this incredible dish into bowls. It should look creamy, vibrant, and utterly inviting. Garnish with a bit more Parmesan and maybe some fresh parsley if you’re feeling fancy. Enjoy that warmth!