Instructions

• Cut 1½ pounds chicken breast into 1-inch cubes. Pat dry with paper towels if desired. Season evenly with 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
• Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. When the oil is hot and shimmering, spread the chicken in a single layer. Cook without stirring for 3–4 minutes, then stir and cook another 3–4 minutes, until the pieces are browned on the outside. Remove the chicken to a plate (it may not be fully cooked through; it will finish cooking later).
• Reduce the heat to medium. Add 1 tablespoon butter to the same skillet. When the butter melts, add 16 ounces orzo and stir continuously until the orzo is lightly browned and toasty, about 2–3 minutes.
• Pour in 3 cups chicken broth, 1½ cups heavy cream, and ¼ cup fresh lemon juice. Use a spatula to scrape any browned bits from the bottom of the pan. Bring the mixture to a boil.
• Once boiling, reduce heat to low, cover the skillet, and simmer 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
• Remove the lid and return the cooked chicken to the skillet. Stir in ¼ cup Parmesan cheese and 8 ounces fresh spinach. Cook, stirring regularly, until the spinach is wilted and the chicken is cooked through, about 2–4 minutes.
• Remove from heat, garnish with lemon zest, and serve immediately.