Lemon Chicken Orzo

Ingredients

• 3-4 Thin Sliced Boneless Skinless Chicken Breasts
• 2 teaspoons Italian seasoning (divided)
• 1/2 teaspoon salt (divided)
• 3 tablespoons extra-virgin olive oil (divided)
• 1 medium shallot – finely chopped (about 1/3 cup)
• 6 garlic cloves, minced (about 2 tablespoons)
• 2 teaspoons chopped fresh rosemary
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups orzo
• 3 cups low sodium chicken broth
• 1/2 cup heavy creap
• 1 5 oz package fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 2 teaspoons grated lemon zest, additional for garnish
• 2 tablespoons lemon juice
• Fresh basil leaves for garnish

Directions

1. Pat the chicken dry and sprinkle with 1 1/2 teaspoons Italian seasoning and 1/4 teaspoon salt
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Arrange the chicken in the pan in a single layer. Cook until browned on the underside and an instant-read thermometers inserted into the thickest part registers 160 degrees, 4-5 minutes per side.
4. Transfer chicken to cutting board. Do not wipe the pan clean.
5. Reduce heat to medium-low and add the remaining 2 tablespoons of olive oil.
6. Add chopped shallot, minced garlic, 2 teaspoons rosemary and 1/4 teaspoon crushed red pepper. Cook, stirring constantly until the shallot is softened, 1-2 minutes.
7. Add 1 1/2 cups orzo; cook, stirring often, until lightly toasted, about 1 minute.
8. Add 3 cups broth, 1/2 cup heavy cream and the remaining 1/4 teaspoon salt, stirring and scraping up browned bits. Bring to a gentle simmer, stirring occasionally, until orzo is tender, about 10 minutes.
9. Remove from heat and gradually stir in spinach until just wilted, about 2 minutes.
10. Stir in 1/2 cup Parmesan, 2 teaspoons lemon zest and 2 tablespoons lemon juice. Spread into an even layer.
11. Transfer orzo mixture to a glass baking dish.
12. Slice the chicken cutlets and arrange the sliced chicken on top of the orzo mixture in a single layer.
13. Cover the backing dish with foil and place in 300 degree oven for 10 minutes.
14. Garnish with lemon zest and/or basil if desired.