One-Pan Chicken and Orzo with Spinach, Mushrooms, and Tomatoes

1. Heat olive oil or butter in a large pan over medium high. Sear chicken 4 minutes per side until skin is golden. Remove and set aside.
2. Add spinach, mushrooms, and cherry tomatoes. Sauté until softened.
3. Stir in orzo, garlic, and chicken broth. Mix well.
4. Return chicken to the pan. Bring to a boil, then reduce to a simmer.
5. Cover and cook 18–22 minutes, until liquid is absorbed and chicken reaches 165°F.
6. Top with Parmesan (stir some in for creaminess, then sprinkle extra on top).