Garlic Butter Chicken with Spinach Artichoke Orzo
Creamy Garlic Butter Chicken nestled on a bed of Spinach & Artichoke Orzo
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons unsalted butter, divided
6 cloves garlic, minced, divided
1 teaspoon dried Italian herbs
1/2 teaspoon paprika
Salt and pepper to taste
2 cups orzo pasta
1 tablespoon olive oil
1 small onion, diced
1 can (14 oz) artichoke hearts, drained and chopped
3 cups fresh spinach, roughly chopped
1/4 cup cream cheese, softened
1/3 cup grated parmesan cheese
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoon fresh lemon juice
Fresh parsley for garnish
Directions:
Season chicken breasts with salt, pepper, Italian herbs, and paprika on both sides.
In a large skillet, melt 2 tablespoons butter over medium-high heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a plate and cover to keep warm.
In the same skillet, add 1 tablespoon butter and olive oil. Add the diced onion and remaining garlic, cooking for 2-3 minutes until softened.
While the onion is cooking, bring a large pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and set aside.
To the skillet with onions and garlic, add chopped artichoke hearts and spinach. Cook until spinach is wilted, about 2 minutes.
Reduce heat to medium-low and stir in the cream cheese until melted. Add the chicken broth, heavy cream, and lemon juice. Stir until combined and slightly thickened.
Add the cooked orzo and parmesan cheese to the skillet, stirring to combine everything. Season with salt and pepper to taste.
Slice the chicken breasts and place on top of the orzo mixture. Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 525 kcal | Servings: 4 servings