Description
A rich and flavorful one-pan dish made with tender chicken, creamy orzo, and tangy sun-dried tomatoes—perfect for a comforting and quick dinner.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup orzo pasta
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- Fresh basil, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then add to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic, sun-dried tomatoes, oregano, and red pepper flakes. Sauté for 1-2 minutes until fragrant.
- Add the orzo and stir to coat in the oil and seasonings.
- Pour in chicken broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, for 8-10 minutes until orzo is tender and liquid is mostly absorbed.
- Stir in heavy cream, Parmesan, and spinach. Cook until spinach wilts and sauce thickens slightly, about 2-3 minutes.
- Return the chicken to the skillet and stir to combine. Heat through for 2 minutes.
- Garnish with fresh basil if desired and serve warm.
Notes
- For extra creaminess, add more Parmesan or a tablespoon of cream cheese.
- You can substitute chicken with shrimp or tofu for variation.
- Use whole wheat orzo for a healthier version.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg