This meal didn’t last long at my house.  I adapted this recipe from a similar dish in one of my Pampered Chef cookbooks.  Winner Winner Chicken Dinner!

(4) Boneless, Skinless Chicken Breasts (I half ours)
Rustic Herb Seasoning from Tastefully Simple (Tabitha Gant hooks me up  if you need to score some!)
Kosher Sea Salt
Extra Virgin Olive Oil
(2) Lemons
Package of uncooked Orzo (I use Barilla brand pastas)
8 oz of Fresh Spinach Leaves, stems cut off
8 oz of Homemade Cream of Chicken Soup (you could cheat and buy canned…but homemade is SO much better for you!)
Freshly Grated Parmesan

Cooking Time: 30 minutes
Feeds: Family of 4-5

1. You Want Some Chicken, Baby?
Clean, cut off excess fat (if necessary) from chicken.  Evenly distribute about 1 tsp of salt of your chicken (be sure to get all sides!).  Do the same with about 1 Tbsp of the Rustic Herb Seasoning.  Place your seasoned chicken into a baking dish.  Slice 1/2 lemon and lay slices on top of each chicken.  Place in oven for 20 minutes at 375 degrees.

2. Meanwhile…..
Cook your orzo according to the package directions.  I always take a note from Mario Batali and cook it 1 minute less than what’s on the directions to ensure Al Dente.  Drain your orzo, saving the hot pasta water.  Place your orzo back into the pan and set to the side.

Hopefully by now your spinach is washed, if not- do that first and keep your spinach in the colander.  Take the still HOT pasta water and pour it over your spinach.  Add your spinach to your orzo and fold in, so that your spinach is continuing to wilt and cook under the warm orzo.

Zest a bit of your lemon (being careful to avoid zesting the bitter white rind) into the orzo and spinach.  Juice the remaining half of your lemon along with your cream of chicken, a pinch of salt and about 1 tbsp of the Rustic Herb seasoning into a small bowl.  Set aside half of 1 cup, pour the rest into your orzo and spinach.

3. Now You’re Cooking!
Pull your chicken out of the oven (and cut it off, unless you want to be like me and always forget).  Grab a skillet (cast iron, Pampered Chef Grill or your best most favorite skillet that gives you great results).  Turn your eye on medium-high.  Add about 1tbsp or Extra Virgin Olive Oil.  When your pan is well heated, place the chicken breasts into the pan. You should hear a sizzle… if you don’t, your pan isn’t ready.  The point here is to sear your chicken breast, so make sure it’s HOT.  Once all your chicken in placed in the skillet, add your lemon slices too!  Sear both sides of the chicken breasts, about 3-5 minutes on each side or until you have a nice browning.

4. Plating Presentation:
Grab your serving dish and plate your Creamy Orzo in an even layer.  Top it with your browned Chicken Breasts.  Take your remaining lemon and squeeze fresh lemon juice over the dish (careful to make sure no seeds get in your dish!).  Spoon your remaining Lemon Sauce over the Chicken Breasts.  Top with your grilled lemon.  Grate a bit of Parmesan cheese over the dish and DONE.

Call the family to the table and share about your day!  This is my favorite time to ask my husband and kids their “High Light and Low Light”.  The highlight of the day, and the part of the day that was their lowest.  You’ll be surprised how much they tell you!

Add Ins:
Capers and Artichokes would add great, fun extra flavors to this meal!

Made and Shared With Love,

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