Instructions

• Cut 1½ pounds chicken breast into 1-inch cubes. 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 let it heat until shimmering.
• Spread the seasoned chicken in a single layer in the skillet. Cook without moving for 3–4 minutes, then stir and cook another 3–4 minutes, until the chicken is browned and no longer pink. Transfer the chicken to a plate and set aside.
• Reduce heat to medium. Add 1 tablespoon butter and 16 ounces orzo to the same skillet. Stir constantly for 2–3 minutes, until the orzo is lightly browned and toasty.
• Pour in 3 cups chicken broth, 1½ cups heavy cream, and ¼ cup fresh lemon juice. Stir well, scraping the bottom of the skillet to release any browned bits, and bring the mixture to a boil.
• Once boiling, reduce heat to low, cover the skillet, and simmer for 10–12 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
• Remove the lid and stir in ¼ cup Parmesan cheese, the cooked chicken, and 8 ounces fresh spinach. Cook, stirring regularly, until the spinach is fully wilted and the chicken is heated through, about 2–3 minutes.
• Garnish with lemon zest and serve immediately.