One Creamy Tuscan Orzo

Step 1 -Transfer the chicken breasts to a cutting board and cover them with plastic wrap.

Step 2 -Using a rolling pin or the smooth side of a meat mallet, pound the chicken breasts to an even thickness.

Step 3 -Preheat a large skillet over medium-high heat.

Step 4 -Add the oil to the hot skillet and let it heat.

Step 5 -In a small bowl, add 1/2 teaspoon of the salt, the Italian seasoning, the paprika, and 1/8 teaspoon of the black pepper and stir to combine.

Step 6 -Sprinkle both sides of each of the chicken breasts with the seasoning mixture.

Step 7 -Add the chicken to the hot oil and let them sear, flipping once, until golden-brown on both sides, about 3-4 minutes per side.

Step 8 -Transfer the chicken breasts to a plate and keep them warm.

Step 9 -In the same skillet over medium-high heat, add the tomatoes and cook, while stirring gently, until they start to blister, about 3-4 minutes.

Step 10 -Add the garlic and cook until fragrant, about 1 minute.

Step 11 -Add the chicken broth, the heavy cream, the sun-dried tomatoes, the remaining salt, and the remaining pepper and stir to combine.

Step 12 -Bring the broth mixture to a boil.

Step 13 -Add the orzo and stir to combine.

Step 14 -Add the chicken breasts to the skillet on top of the orzo.

Step 15 -Reduce the heat to medium-low.

Step 16 -Cover the skillet and let the orzo mixture simmer until the orzo is al dente and the chicken breasts reach an internal temperature of 165 degrees F, about 8-10 minutes.

Step 17 -Add the spinach and the parmesan and stir until the spinach is wilted and the parmesan is melted, about 2 minutes.

Step 18 -Serve garnished with the green onions.