Community recipe
Creamy Paprika Chicken Orzo with Wilted Spinach
Tender paprika-seasoned chicken and silky orzo simmer together in one skillet, finished with lemon, Parmesan, and a handful of spinach. It is cozy enough for a weeknight yet bright and colorful, with a gentle smoky-sweet twist that makes a familiar creamy pasta feel fresh.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1.5 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
- 5 oz baby spinaches, washed, drained, and patted dry
- 1 tsp smoked paprika
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp olive oils
- 1 yellow onion, finely diced
- 3 garlic cloves, peeled and finely minced
- 1.5 cup dry orzo
- 3 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 0.5 cup heavy cream
- 1 lemon, zested and juiced
- 0.5 cup parmesan cheese, finely grated
- 2 tbsp fresh parsleies, finely chopped
- 0.25 tsp kosher salt (optional)
Make it
Instructions
- 01
Prep and season the chicken
Set a large, deep, lidded skillet, a chef’s knife, a cutting board, measuring spoons, and a fine grater near the stove. Pat 1 1/2 lb boneless, skinless chicken breasts dry with paper towels, then cut them into 1-inch pieces. Wash 5 oz baby spinach in cool water, drain it well, and pat it dry. Peel and finely mince the garlic when ready for the next step. Measure the remaining ingredients so the cooking can proceed without interruption. Toss the chicken with 1 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. | Why: Drying and evenly seasoning the chicken promotes browning instead of steaming.
- 02
Brown the chicken and aromatics
Heat the skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil, swirl to coat, and add the seasoned chicken in one layer. Cook for 3 minutes without moving, then turn the pieces and cook for 2 minutes more; they should be deeply golden in spots but need not be fully cooked. Transfer the chicken to a clean plate. Add 1 medium yellow onion, finely diced, to the skillet and cook for 3 minutes, stirring, until softened. Add 3 garlic cloves, finely minced, and stir for 30 seconds, just until fragrant and not browned. | Why: Browning builds savory flavor, while briefly cooking the aromatics releases their sweetness without burning the garlic.
- 03
Simmer the creamy orzo
Stir 1 1/2 cups dry orzo into the skillet and toast for 1 minute, coating the grains with the aromatics. Pour in 3 cups low-sodium chicken broth and scrape up any browned bits. Stir in 2 tbsp tomato paste and 1/2 cup heavy cream until smooth. Return the chicken and any juices to the skillet. Bring the liquid to a gentle simmer, reduce the heat to medium-low, and cook uncovered for 10 minutes, stirring every 2 minutes so the orzo does not stick. The grains should be nearly tender and the sauce should look loose. Fold in the spinach, cover, and cook for 2 minutes more, until the spinach is wilted and the chicken reaches 165°F in its thickest pieces. Remove from the heat and rest, covered, for 3 minutes. | Why: Gentle simmering lets the orzo release starch into the sauce while the covered finish cooks the greens and chicken evenly.
- 04
Finish, garnish, and serve
Zest and juice 1 lemon, then stir 1 tablespoon of its juice and all of the zest into the rested skillet. Stir in 1/2 cup grated Parmesan cheese until melted and glossy. Taste and adjust with 1/4 tsp kosher salt if needed, remembering that the broth and cheese already provide seasoning. If the orzo seems thicker than creamy, loosen it with 1 to 2 tablespoons of warm water. Scatter 2 tbsp fresh parsley, finely chopped, over the top. Spoon the orzo into warm bowls and serve immediately while the sauce is silky. | Why: Lemon sharpens the rich sauce, Parmesan adds savory body, and a short rest lets the orzo finish absorbing flavor without becoming dry.
