Description

This Creamy Sun-Dried Tomato Chicken Orzo is a delicious and comforting one-pan meal combining tender seared chicken breasts with al dente orzo pasta cooked in a savory chicken broth and enriched with creamy Parmesan sauce, sun-dried tomatoes, and fresh baby spinach. Perfect for a quick, flavorful weeknight dinner that offers a delightful balance of protein, creaminess, and vibrant vegetables.

Ingredients

Scale

Chicken

2 chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons butter, divided

Pasta and Sauce

1 cup orzo pasta
1/2 cup sun-dried tomatoes, drained and chopped
2 cups baby spinach
3 cloves garlic, minced
1/2 onion, finely chopped
2 1/2 cups chicken broth
3/4 cup heavy cream
1/2 cup Parmesan cheese, grated

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Instructions

Season Chicken: Season the chicken breasts evenly with salt, black pepper, and Italian seasoning to prepare for searing.
Sear Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken breasts and cook for 5 to 6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter, chopped onion, and minced garlic to the skillet. Cook until the onions are softened and fragrant, about 2 to 3 minutes.
Toast Orzo: Add the orzo pasta to the skillet and toast it lightly, stirring frequently, until it turns slightly golden, approximately 2 minutes.
Simmer Orzo: Pour in the chicken broth, stir well, and let the mixture simmer for 8 to 10 minutes until the orzo is tender and most of the liquid has been absorbed.
Add Cream and Cheese: Stir in the heavy cream, chopped sun-dried tomatoes, and grated Parmesan cheese. Mix thoroughly until the sauce is creamy and smooth.
Wilt Spinach: Add the baby spinach to the skillet and stir to let it wilt into the creamy orzo mixture.
Slice Chicken: Slice the rested chicken breasts and arrange them on top of the creamy orzo in the skillet or serving dish.
Serve: Serve the dish hot, optionally sprinkling extra Parmesan cheese on top for added flavor.

Notes

For best flavor, use authentic sun-dried tomatoes packed in oil.
You can substitute heavy cream with half-and-half for a lighter version, though it may be less creamy.
Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).
Feel free to add fresh herbs like basil or parsley as garnish for extra freshness.
This dish pairs well with a crisp green salad or steamed vegetables on the side.