Description
This Chicken Chorizo Orzo is a hearty and flavorful one-pan meal combining tender chicken breasts and crispy chorizo with creamy orzo pasta and fresh spinach. The dish features a rich sauce made with garlic, onions, chicken broth, and heavy cream, delivering a comforting and satisfying dinner that comes together in just 40 minutes and serves 12.
Ingredients
Scale
Proteins
- 1.5 lbs chicken breasts
- 6 oz chorizo sausage
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups packed fresh spinach leaves
Pantry Items
- 1 cup uncooked orzo pasta
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prep Proteins: Begin by trimming and cutting the chicken breasts into bite-sized pieces for quicker cooking and easier eating.
- Season and Brown Chicken and Cook Chorizo: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the pan and cook until golden brown on all sides, about 8-10 minutes. Remove chicken and set aside. In the same pan, cook the chorizo sausage until it becomes crispy and releases its flavorful oils.
- Sauté Onions and Garlic: To the pan with the chorizo fat, add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute until fragrant.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine all ingredients and create a rich sauce base.
- Cook Pasta: Add the uncooked orzo to the sauce, stirring well. Simmer the mixture, stirring frequently, until the orzo is cooked al dente and most of the liquid has been absorbed, approximately 10-12 minutes. Keep an eye on the liquid level, adding a little extra broth or water if needed.
- Finish Dish: Fold in the fresh spinach leaves, stirring gently until wilted, about 2-3 minutes. Return the browned chicken pieces to the skillet and stir to combine. Heat everything through and adjust seasoning with additional salt and pepper as needed.
Notes
- Use low-sodium chicken broth to keep sodium levels moderate.
- For extra heat, add a pinch of red pepper flakes when sautéing onions.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Substitute heavy cream with half-and-half for a lighter version.
- Chicken thighs can be used instead of breasts for a juicier result.
