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

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Chicken thighs (boneless)
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Table salt (use less)
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Onion: Shallot, green onion (white part)
• Instead of Coconut Milk: Heavy cream (1 cup), Almond milk (unsweetened)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fresh Spinach: Baby kale, Swiss chard (stems removed)
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Fresh Parsley: Basil, Cilantro

Equipment Needed

• Large Skillet
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Cups
• Box Grater
• Serving Plates

Critical Steps — Do Not Skip

• Season and brown the chicken without overcooking.
• Scrape up fond when sautéing aromatics for flavor.
• Melt Parmesan fully into the coconut milk to avoid grainy texture.
• Add spinach at the end to prevent over‑cooking.

Chef Tips from the Video

• For extra depth, add a splash of white wine after sautéing the aromatics and let it reduce before adding coconut milk.
• Use freshly grated Parmesan rather than pre‑grated for a smoother sauce.
• If you like a richer sauce, substitute half of the coconut milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended – the coconut milk may separate when frozen.

Room temperature: Can sit at room temperature for up to 2 hours; discard after that.

Make-Ahead Tips

• Dice the onion and mince the garlic up to 24 hours ahead; store in the fridge.
• Grate the Parmesan and keep it sealed in the fridge.
• Cook the chicken and keep it refrigerated; re‑heat in the sauce just before serving.

Frequently Asked Questions