Step-by-step instructions
- Begin by heating olive oil in a large skillet over medium-high heat.
- Season chicken with salt, pepper, and Italian seasoning.
- Sear the chicken pieces for about 3–4 minutes until golden. They don’t need to be fully cooked yet, just golden brown. Remove the chicken and set aside.
- In the same pan, melt butter. Sauté the finely chopped onion and minced garlic until fragrant and translucent, around 2–3 minutes.
- Add the halved cherry tomatoes and cook until they soften, about 2–3 minutes more.
- Now, stir in the orzo, chicken broth, and heavy cream. Bring it to a gentle simmer, cover, and cook for 10–12 minutes, stirring occasionally to prevent sticking until the orzo is tender.
- Stir in the baby spinach and return the seared chicken to the pan. Cook for another 2–3 minutes until the spinach wilts and the chicken is fully cooked.
- Adjust the seasoning with more salt and pepper to taste. Serve immediately with a burrata ball in the center, garnished with fresh basil or parsley and optional grated Parmesan.
Best ways to enjoy it
This dish is not only delectable but also visually appealing. To serve, spoon the creamy orzo into bowls, placing a burrata ball in the center to allow it to melt into the dish. Pair it with a side salad for a fresh crunch, or some crusty garlic bread to soak up every last bit of that delicious sauce. A crisp white wine or a refreshing non-alcoholic beverage also complements this creamy chicken delight beautifully.
Storage and reheating tips
To keep your leftovers fresh, transfer any uneaten orzo to an airtight container and refrigerate. This dish will last for up to 3 days in the refrigerator. When it’s time to reheat, simply warm it on the stove with a splash of chicken broth or water to prevent drying out. If you want to freeze it, make sure it’s in a freezer-safe container. Frozen orzo can be stored for up to 2 months but may need a bit of extra liquid when reheating.
Helpful cooking tips
- Cook the orzo just until al dente, as it will absorb some liquid and cook a bit more when mixed back in with the chicken and spinach.
- If you’re out of burrata, fresh mozzarella or ricotta can make for good substitutes.
- For a spicy kick, try adding red pepper flakes when sautéing the onions and garlic!
Creative twists
Feel free to play with this recipe! Add some sun-dried tomatoes for a richer flavor or switch up the greens by using kale or Swiss chard. For a different protein option, try adding shrimp or asparagus. You could also experiment with various herbs, like thyme or dill, for a unique twist on this Tuscan classic.
Common questions
How long does it take to prepare?
This dish takes about 30-40 minutes from start to finish, making it a quick option for busy nights.
Can I use a different type of pasta?
Absolutely! While orzo adds a lovely texture, you can substitute it with any small pasta, like ditalini or acini di pepe.
Is this dish suitable for meal prep?
Yes, it’s perfect for meal prep! Just store it in individual containers for quick lunches or dinners throughout the week.
How do I store leftovers safely?
Ensure leftovers are cooled completely before transferring them to airtight containers. Store in the refrigerator for up to 3 days, or freeze for up to 2 months for longer preservation.
