Instructions

• In your large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
• Add the diced chicken to the pot, seasoning it with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
• Sprinkle the flour and Italian seasoning over the cooked chicken and onion mixture. Stir well to combine, cooking for an additional 1-2 minutes to eliminate the raw flour taste.
• Slowly add the chicken broth and whole milk to the pot, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
• Once simmering, add the uncooked orzo and sun-dried tomatoes to the pot. Stir well and let it cook uncovered for about 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally.
• Stir in the chopped baby spinach and half of the grated Parmesan cheese. Cook for an additional 2-3 minutes until the spinach is wilted and the cheese is melted and creamy. If desired, add a squeeze of lemon juice and Dijon mustard for extra flavor.
• Serve your Chicken Orzo Recipe (One Pot!) hot, garnished with the remaining Parmesan cheese. Enjoy the creamy goodness!