It can be hard to find, but Delallo makes a corn/rice gluten free orzo. There may be other GF brands, but this is the only GF orzo I’ve found so far. I love it because it has a great texture and neutral flavor!
Season chicken with kosher salt and fresh ground pepper, paprika, oregano. In a shallow braising pan, sauté chicken in 2 tbsp olive oil. Brown on both sides, about 5 minutes each.
Add butter, garlic and orzo, stir to coat. Cook another 1-2 minutes, allowing the garlic to soften.
Add broth and dijon and stir, scraping up anything sticking to the bottom. Bring to a boil.
Once it boils, stir in cream and spinach/kale.
Turn off heat and transfer to the oven and bake at 350 for 20 minutes. Give it a good stir once you take it out and take a bite of orzo to make sure its all cooked through.
Creamy Baked Orzo & Chicken
12 oz GF orzo
1 lb fresh chicken breast tender
2 cans chicken broth
¼ cup cream
2 tbsp butter
1 cup loose packed baby spinach or kale
2 tbsp dijon
2 cloves garlic
1 spring thyme
½ sprig rosemary chopped
Season chicken with kosher salt and fresh ground pepper, paprika, oregano. In a shallow braising pan, sauté chicken in 2 tbsp olive oil. Brown on both sides, about 5 minutes each.
Add butter, garlic and orzo, stir to coat. Cook another 1-2 minutes, allowing the garlic to soften. Add broth and dijon and stir, scraping up anything sticking to the bottom. Bring to a boil then stir in cream and spinach/kale. Turn off heat and transfer to the oven and bake at 350 for 20 minutes. Optionally top with parmesan!
