Description
This Creamy Sun-Dried Tomato Chicken Orzo is a flavorful, comforting one-pan meal featuring tender chicken breast, nutty orzo pasta, and a rich, creamy sauce infused with sun-dried tomatoes, garlic, and fresh spinach. Perfect for a weeknight dinner, it combines Mediterranean seasonings with a smooth, cheesy finish for a delectable and easy-to-make dish.
Ingredients
Scale
Chicken and Seasonings
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Sauce and Pasta
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup orzo, uncooked
- 2 cups chicken stock
- ¼ tsp salt
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes
- 2 tbsp grated parmesan cheese
Instructions
- Heat the Oil and Season Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. While the oil warms, season the chicken breast tenderloins evenly with paprika, Italian seasoning, salt, and black pepper.
- Sear the Chicken: Place the seasoned chicken in the hot skillet and sear for about 3 minutes on each side or until the chicken turns golden brown and is nearly cooked through. Once done, remove the chicken from the skillet and set aside.
- Sauté Garlic, Sun-Dried Tomatoes, and Orzo: Using the same skillet, add 1 tablespoon of olive oil. Stir in the minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Toast the orzo mixture for 2 minutes while stirring continuously to enhance its nutty flavor.
- Add Chicken Stock and Simmer Orzo: Pour in 2 cups of chicken stock along with ¼ teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and cover the skillet. Let it cook for 5 to 8 minutes, stirring occasionally, until the orzo becomes tender and most of the liquid is absorbed.
- Incorporate Spinach: Stir in the fresh spinach and cook for about 2 to 3 minutes until the spinach wilts and blends into the mixture.
- Add Cream and Seasonings: Pour in the heavy cream, sprinkle in dried basil and red pepper flakes, then mix everything thoroughly to create a creamy, flavorful sauce.
- Return Chicken to Pan and Simmer: Place the seared chicken back into the skillet. Simmer everything together for an additional 2 to 5 minutes to ensure the chicken heats through and all flavors meld.
- Finish and Serve: Remove the skillet from heat, then sprinkle the grated parmesan cheese over the top. Serve hot and enjoy your creamy sun-dried tomato chicken orzo.
Notes
- You can substitute chicken breast with boneless skinless thighs for a juicier result.
- If you prefer a spicier dish, increase red pepper flakes to your taste.
- Sun-dried tomatoes packed in oil work best for more flavor; if using dry sun-dried tomatoes, rehydrate them in warm water before use.
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: sun-dried tomato chicken, creamy chicken orzo, one-pan chicken recipe, easy dinner, Mediterranean chicken dish
