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Export 14 ingredients for grocery delivery
Step 1
Slice chicken breasts in half lengthwise so that they're thinner and cook more quickly. Season with salt and pepper.
Step 2
In a large skillet or cast iron, heat the olive oil over medium-high heat. Sear the chicken breasts for 1-2 minutes on each side. Remove chicken from the pan and set aside.
Step 3
Melt the butter in the pan, then sauté the shallot and garlic for 2-3 minutes.
Step 4
To the same pan, add in the dry orzo and thyme and stir frequently for 1-2 minutes.
Step 5
Stir in the chicken broth and bring to a simmer. Reduce heat to low.
Step 6
Return the chicken breasts back to the pan and push them down into the broth. Cover and let simmer for 10-15 minutes (stirring occasionally so that the orzo doesn't stick to the bottom) until both the orzo and chicken are fully cooked and most of the liquid is absorbed.
Step 7
Turn off the heat. Remove the chicken breasts to a cutting board. Stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.
Step 8
Slice the chicken breasts and return to the orzo. Serve with grated parmesan.
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