One Pan Savory Chicken and Orzo

Instructions

1. Heat oil in large deep skillet or medium saucepot on medium heat. Sprinkle chicken evenly with 1 tablespoon of the Seasoning. Place chicken, skin-side down, in skillet. Cook until skin is golden brown, about 6 minutes. Flip and cook 8 minutes longer. Remove from skillet; set aside.
2. Add onion to skillet, stirring to scrape up any browned bits from bottom of pan. Cook and stir until softened. Stir in orzo and stock. Return chicken to skillet, skin-side up, nestling into orzo. Cover and bring to a boil. Reduce heat to simmer and cook 12 to 15 minutes, or until orzo is tender and most of the liquid has been absorbed.
3. Stir in heavy cream, Parmesan cheese, spinach, lemon juice and remaining 1 tablespoon Lawry’s Reserve Seasoning. Cook until sauce is slightly thickened and chicken is cooked through (internal temperature reaches 165°F).
   

Test Kitchen Tip: To prepare with boneless chicken thighs or breasts, use 1 pound of chicken. Season as directed. Heat oil and cook chicken 6 to 8 minutes per side until browned and cooked through. Remove from skillet; set aside. Continue as directed, cooking orzo only 10 to 12 minutes, without returning chicken to skillet. Return chicken after adding heavy cream, cooking until sauce is thickened and chicken is heated through.