The beauty and simplicity of this dish is that other than the orzo and its cooking liquid, everything else is adjustable. Want more chicken? Want less spinach? Prefer not to use any spinach? It’s all up to you. You don’t even need to measure the ingredients other than the orzo and the cooking liquid. You can increase, omit, or replace the other ingredients as you like and make a dish that is completely yours. You can make the orzo portion of this recipe without the chicken and spinach if you prefer. Simply substitute another group of flavorful ingredients based on what you have on hand. As long as the ingredients are fully cooked before adding the orzo, the result will be a delicious and flavorful dish.I scale this recipe based on the number of people I am serving. For each serving, I use 4 ounces (approximately 2/3 cups) of dry orzo pasta and 1 ¼ cups (10 ounces) of liquid. You can easily scale this recipe using the same method and timing simply by adjusting the quantity of ingredients and size of your cooking pot.You can choose to leave the fully cooked chicken and spinach mixture in the pan and proceed with cooking the orzo with them. Or, if you prefer, you can remove the mixture from the pan while you cook the orzo separately. When the orzo is nearly finished, the fully cooked mixture of chicken and spinach can be added back to the pan to warm up. I have used both methods and find them to be equally delicious. It’s purely a matter of your preference or choice based on the size limitations of your cooking pan.
Place a large, wide pan over medium heat to warm. Add the olive oil and heat until it spreads easily over the surface of the pan. Add the chicken and season with salt and pepper. Cook, stirring occasionally to prevent sticking until cooked through.
Add the shallot to the pan and sauté until it is translucent, about 3 to 4 minutes. Add the spinach, garlic, and thyme and continue to cook until the spinach softens and wilts.
Add a tablespoon of olive oil to the warm pan. Add the orzo to the pan, stirring briskly to toast it lightly and fully coat the orzo with the oil. Add the white wine to deglaze the pan, scraping up any delicious brown bits that are on the bottom of the pan from cooking the chicken and spinach. Allow nearly all of the wine to evaporate from the pan.
Add the broth or stock to the pan in one addition. Stir to ensure that all of the orzo is submerged in the broth. Increase the heat to medium high and bring the liquid to a simmer. Once it has come to a simmer, adjust the heat as needed to maintain a medium simmer. Set a timer for 8 minutes.
Stir the orzo as it cooks to prevent it from sticking to the pan. You don’t need to stir constantly, just check the pan every so often and give it a stir.
As you approach the end of the 8 minute cooking time, add the chicken and spinach mixture back to the pan if you have chosen to remove them. Add the heavy cream and butter and stir to incorporate.
Give the orzo a taste. Decide if the orzo is done to your liking and if you feel that it needs additional seasoning. Add more seasoning if you feel that it is necessary until it is seasoned to your taste.
If it seems like it needs a splash of broth to loosen it up, add it to the pan. If it has a bit too much liquid, simmer for a few more minutes to allow the excess liquid to evaporate and reach your desired consistency.
Serve the orzo with a sprinkling of Parmesan or your favorite finishing cheese. I like to pair it with a crisp salad, but it is delicious on its own or with your favorite side dish or bread.
Notes
Leftovers can be kept in an airtight container for up to three days, although they don’t last that long here at the farmhouse. I love to eat the leftovers as a cold salad for lunch the next day. If you prefer to warm them up, a splash of broth will help ensure that they warm up evenly and don't solidify.