One pan marry me chicken orzo

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 1 small Onion (diced)
• 1 cup Coconut Milk (full‑fat, canned)
• 0.5 cup Parmesan Cheese (freshly grated)
• 4 cups Fresh Spinach (packed, roughly chopped)
• 0.25 tsp Red Pepper Flakes (optional, for a hint of heat)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Chicken

   Trim any excess fat from the chicken breasts and cut into bite‑size pieces. Season with salt and black pepper.

   Time: PT5M

2. Brown the Chicken

   Heat the skillet over medium‑high heat, add olive oil, then add the seasoned chicken. Cook, stirring occasionally, until golden brown on all sides, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium‑high

3. Set Chicken Aside

   Transfer the browned chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Aromatics

   In the same skillet, add the diced onion and minced garlic. Sauté for 2 minutes until fragrant and the onion becomes translucent.

   Time: PT2M

   Temperature: medium

5. Create the Creamy Sauce

   Pour in the coconut milk, stir, and bring to a gentle simmer. Reduce the heat to medium, then whisk in the grated Parmesan until fully melted and the sauce thickens, about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Finish the Dish

   Return the chicken to the skillet, add the fresh spinach and red pepper flakes (if using). Cook, stirring, until the spinach wilts completely, about 2 minutes. Taste and adjust seasoning with more salt or pepper if needed.

   Time: PT2M

   Temperature: medium

7. Serve

   Sprinkle chopped parsley over the skillet, remove from heat, and serve immediately straight from the pan or portion onto plates.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g