# What You Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon smoked paprika
→ For the Skillet
05 - 2 tablespoons olive oil
06 - 3 tablespoons unsalted butter
07 - 1 medium yellow onion, finely diced
08 - 4 cloves garlic, minced
09 - 1 cup dry orzo pasta
10 - 1/2 teaspoon red pepper flakes, optional
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
# How-To:
01 - Season chicken pieces with salt, 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. Remove chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and diced onion; sauté until softened, about 3 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add orzo and red pepper flakes if using. Toast for 2 minutes, stirring frequently.
06 - Deglaze the skillet with white wine or chicken broth, scraping up any browned bits. Let it simmer for 1-2 minutes.
07 - Pour in chicken broth, milk, and heavy cream. Bring to a gentle simmer.
08 - Return the chicken to the skillet. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
09 - Stir in Parmesan cheese until melted and sauce is creamy.
10 - Fold in spinach and cook for another 2 minutes, until wilted. Adjust seasoning with salt and pepper to taste.
11 - Garnish with chopped parsley and serve hot.
