Ingredients

2 ¼ cups chicken broth

1 cup heavy cream

½ chicken bouillon cube

2 teaspoons honey

1 teaspoon hot sauce

1 teaspoon Dijon mustard

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried parsley

1-2 tablespoons olive oil

1 ½ lbs. boneless skinless chicken breast

2 teaspoons lemon pepper seasoning

2 tablespoons flour

¾ cup dry white wine

1 small yellow onion, finely diced

3 cloves garlic, minced

3 tablespoons butter

1 cup uncooked orzo

2 cups packed baby spinach

½ cup Parmesan cheese, grated

¼ cup Romano cheese, grated (or extra Parmesan)

2 tablespoons fresh lemon juice

Instructions

Step 1: Combine chicken broth, heavy cream, chicken bouillon cube, honey, hot sauce, Dijon mustard, dried basil, oregano, and parsley in a large measuring cup with a spout. Set aside. Measure out remaining ingredients before starting.

Step 2: Place chicken breasts between sheets of plastic wrap and gently tenderize with a meat mallet. Cut into strips and pat dry. Season both sides with lemon pepper seasoning, then sprinkle with flour and toss to coat evenly.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden and cooked through, about 3-4 minutes per side. Remove chicken and set aside.

Step 4: Turn off the heat, pour in the white wine, and return skillet to medium heat. Use a spatula to scrape the browned bits from the bottom and sides of the skillet. Add diced onions, butter, and garlic. Simmer until wine reduces by half, about 4-5 minutes, stirring occasionally.

Step 5: Turn off heat and let skillet cool for 1 minute. Gradually stir in the prepared sauce mixture, then set heat to medium-high and bring to a gentle boil. Reduce heat if it boils too rapidly.

Step 6: Add the orzo and bring back to a gentle boil. Cook uncovered following package directions (about 9 minutes), stirring occasionally and scraping the bottom of the skillet to prevent sticking.

Step 7: Reduce heat to low. Gradually add Parmesan and Romano cheeses, stirring until melted and combined.

Step 8: Stir in the baby spinach and cook for 1-2 minutes until wilted. Return the cooked chicken to the pan and stir to combine and warm through.

Step 9: Stir in the fresh lemon juice, remove from heat, and serve immediately. The orzo will continue absorbing the sauce if left to stand.

Tips & Variations

Use freshly grated Parmesan and Romano for best flavor and melt quality.

Substitute chicken broth with vegetable broth for a lighter taste.

Add a pinch of crushed red pepper flakes for extra heat if you prefer spicier food.

Fresh herbs like chopped parsley or basil can be sprinkled on top before serving for added brightness.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like couscous or small shells can work, but cooking times may vary. Adjust accordingly and monitor the pasta to avoid overcooking.