Roasted Garlic Chicken Skillet with Creamy Spinach Orzo and Burst Tomatoes

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice off the top of the head of garlic to expose the cloves, place it on a piece of foil, drizzle with 1 teaspoon of the olive oil, add a pinch of salt, and wrap it up. Roast for 30 minutes, until very soft.

2. 2

   While the garlic roasts, pat the chicken breasts dry and season them with 1 tablespoon of the olive oil, 1 teaspoon salt, black pepper, sweet paprika, and dried oregano.

3. 3

   Heat a large oven-safe skillet or wide pan over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 3 to 4 minutes per side until nicely golden. Transfer to a plate; it will finish cooking later.

4. 4

   In the same skillet, add the shallot and cook for 2 minutes. Add the cherry tomatoes with the remaining teaspoon of olive oil and cook for 3 to 4 minutes, stirring, until some burst and release their juices.

5. 5

   Add the dry orzo to the skillet and stir for 1 minute to lightly toast it. Pour in the hot chicken broth and reduce to medium heat. Cook for 8 minutes, stirring occasionally.

6. 6

   Squeeze the roasted garlic cloves into the skillet and stir them into the orzo. Add the heavy cream, fresh spinach, grated Parmesan cheese, lemon zest, and lemon juice. Stir for 2 to 3 minutes until the spinach wilts and the sauce turns creamy.

7. 7

   Return the chicken to the skillet along with any accumulated juices. Cook for 5 to 7 minutes more over medium-low heat, or until the chicken reaches an internal temperature of 74 °C / 165 °F and the orzo is tender. If the mixture thickens too much, add a splash of extra broth or water.

8. 8

   Taste and adjust salt if needed. Finish with the chopped fresh parsley and serve hot.