Description
This Creamiest Sun-Dried Tomato Chicken Orzo is a comforting one-pan meal featuring tender seared chicken breasts nestled in a creamy, flavorful orzo cooked with sun-dried tomatoes, garlic, and Parmesan cheese. Baking the dish in the oven lets the flavors meld beautifully, creating a rich, luscious sauce perfect for an easy yet elegant dinner.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Grains
- 2 cups orzo
Produce
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Season the chicken: Sprinkle both sides of the chicken breasts evenly with salt and black pepper for balanced flavor.
- Heat oil: Place a large oven-safe skillet on the stovetop and heat the olive oil over medium-high heat until shimmering.
- Sear chicken: Add the seasoned chicken breasts to the hot skillet and cook for 3-4 minutes per side until they develop a beautiful golden brown crust.
- Set chicken aside: Remove the seared chicken from the skillet and set it aside temporarily.
- Sauté aromatics: In the same skillet, add the chopped sun-dried tomatoes and minced garlic, stirring and cooking for 1-2 minutes until fragrant and slightly softened.
- Toast orzo: Stir in the dry orzo pasta and toast it in the skillet for 1-2 minutes to enhance its nutty flavor.
- Add liquids: Pour in the chicken broth and heavy cream, stirring to combine, then bring the mixture to a gentle simmer on the stovetop.
- Return chicken: Nestle the seared chicken breasts back into the orzo mixture evenly in the skillet.
- Prepare for baking: Cover the skillet with a lid or tightly with foil to retain moisture while baking.
- Bake: Transfer the covered skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and the orzo is tender.
- Add cheese: Carefully remove the skillet from the oven and stir in the grated Parmesan cheese until it melts smoothly into the sauce.
- Garnish: Sprinkle the fresh chopped basil over the dish to add a fresh herbal note.
- Serve: Serve the creamy sun-dried tomato chicken and orzo hot, enjoying the rich and comforting flavors.
Notes
- Be sure to use an oven-safe skillet for seamless stovetop-to-oven cooking.
- If sun-dried tomatoes are packed in oil, drain excess oil before chopping.
- You can substitute half-and-half for heavy cream for a lighter sauce, but it may be less thick.
- Check chicken internal temperature to ensure it reaches 165°F (74°C) for safety.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.