Description
This Creamy Sun-Dried Tomato Chicken Orzo is a deliciously comforting dish that is perfect for weeknights!
Ingredients
Scale
- 2 chicken breasts
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups baby spinach
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Start by patting the chicken breasts dry with a paper towel. Season both sides with salt, black pepper, and Italian seasoning. This step not only enhances the chicken’s flavor but also helps with browning when seared, giving it that perfect golden crust.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for approximately 5–6 minutes on each side, until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and set aside on a plate, letting it rest while you build the sauce.
- In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Immediately add the chopped sun-dried tomatoes, cooking for another minute to bring out their flavors and intensify the dish.
- Next, pour in the chicken broth and bring the mixture to a gentle simmer. Stir in the orzo pasta, ensuring it is fully submerged in the broth. Cook for approximately 10 minutes, stirring occasionally until the orzo is tender and has absorbed a good amount of the broth. This allows the pasta to soak up all the rich flavors!
- Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and grated parmesan cheese. Keep stirring until the sauce is creamy and well mixed, creating a luscious consistency.
- Add the fresh baby spinach to the orzo mixture and stir until it wilts, which should take just a couple of minutes. This step adds color, texture, and nutrients to the dish.
- Slice the cooked chicken into strips or bite-sized pieces, then return it to the skillet with the orzo mixture. Allow it to simmer together for 2–3 minutes so the chicken reheats and absorbs some of the sauce.
- At this point, your creamy sun-dried tomato chicken orzo is ready to be plated! Garnish with additional grated parmesan if desired, and serve warm.
Notes
For creaminess, ensure to use full-fat heavy cream and freshly grated parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 600 kcal
- Sodium: 800 mg
- Protein: 34 g