Creamy Tuscan Chicken Orzo

Ingredients

• 1 1/2 lbsboneless skinless chicken breasts
• 3 tbspolive oil
• 2 tbspunsalted butter
• 1 smallshallot, finely diced
• 4 clovesgarlic, minced
• 1/3 cupsun-dried tomatoes, chopped
• 1 1/2 cupsorzo
• 1/2 cupdry white wine
• 3 cupschicken stock, warmed
• 1/3 cupheavy cream
• 1/2 cupparmesan, finely grated plus more to finish
• 3 cupsbaby spinach
• 1lemon, zest only
• 1 tspdried oregano
• to tastesea salt and black pepper

Method

1. 01

   Pat the chicken dry. Season on both sides with salt, pepper, and oregano.

2. 02

   Warm two tablespoons of the olive oil in a wide, heavy pan over medium-high heat. Sear the chicken undisturbed until deeply golden, four to five minutes per side. Move to a plate to rest — the rest is non-negotiable; cutting too soon spills every juice you just earned.

3. 03

   Lower the heat. Add the butter and remaining olive oil to the pan. Add the shallot and garlic and cook gently until soft, two minutes.

4. 04

   Add the orzo and toast, stirring, until it turns the color of light honey, about three minutes. The chicken fond on the pan will lift into the orzo here — don't scrub it.

5. 05

   Stir in the sun-dried tomatoes.

6. 06

   Pour in the wine. Let it almost disappear.

7. 07

   Add the warm stock a cup at a time, stirring often, until the orzo is tender and the liquid has thickened, eight to ten minutes.

8. 08

   Slice the rested chicken on a slight bias.

9. 09

   Off the heat: stir in the cream, parmesan, and lemon zest. Fold the spinach through until just wilted. Return the chicken slices on top, with any juices from the plate.