# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp smoked paprika
→ Skillet
05 - 2 tbsp olive oil
06 - 3 tbsp unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
09 - 1 cup dry orzo pasta
10 - 1/2 tsp red pepper flakes
11 - 1/2 cup dry white wine or chicken broth
12 - 2 cups low-sodium chicken broth
13 - 1 cup whole milk or half-and-half
14 - 1/2 cup heavy cream
15 - 1 cup freshly grated Parmesan cheese
16 - 2 cups baby spinach, roughly chopped
17 - 1/4 cup fresh parsley, chopped
# Method:
01 - Season chicken pieces with salt, black pepper, and smoked paprika.
02 - Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 4-5 minutes per side. Transfer to a plate and set aside.
03 - Reduce heat to medium. Add butter and diced onion to the skillet; sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add orzo and red pepper flakes to the skillet. Toast for 2 minutes, stirring frequently.
05 - Pour in white wine or chicken broth, scraping up any browned bits from the bottom. Simmer for 1-2 minutes.
06 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer, stirring occasionally.
07 - Return seared chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
08 - Stir in Parmesan cheese until melted and sauce reaches desired creaminess.
09 - Fold in spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper to taste.
10 - Garnish with chopped fresh parsley and serve immediately while hot.
