Creamy Garlic Chicken Orzo Bake

• Heat the olive oil in your large oven-safe skillet over medium heat. Add the diced chicken breast, seasoning lightly with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it! Sprinkle in the Italian seasoning and stir to combine.
• Pour in the chicken broth and bring it to a gentle boil. Stir in the orzo pasta, reduce the heat slightly, and let it simmer uncovered until the orzo is almost tender, about 8-10 minutes. Stir occasionally to prevent sticking.
• Pour the heavy cream into the skillet. Stir well to combine, then add the chopped spinach and cooked chicken back into the mixture. Allow the spinach to wilt and the sauce to thicken slightly, about 2-3 minutes.
• Sprinkle the shredded mozzarella evenly over the top of the skillet. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 15 minutes, or until the cheese is melted and bubbly with a golden crust.
• Remove the skillet from the oven using oven mitts. Let it cool for a few minutes before sprinkling freshly chopped parsley over the top. Scoop out generous portions and enjoy the creamy, garlicky goodness!