Description
Creamy Sun-Dried Tomato Chicken Orzo is a rich, one-pan dish bursting with savory flavor. Tender chicken, al dente orzo pasta, and a velvety sun-dried tomato cream sauce come together in a comforting meal that’s perfect for busy weeknights or elegant enough for guests. It’s satisfying, flavorful, and ready in under 40 minutes.
Ingredients
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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Salt and pepper to taste
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1 tablespoon olive oil
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3 cloves garlic, minced
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½ cup sun-dried tomatoes (in oil), chopped
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1 cup orzo pasta
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2 cups chicken broth (low sodium)
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1 cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon Italian seasoning
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2 cups baby spinach (optional)
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Fresh basil or parsley, for garnish
Instructions
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Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat.
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Add chicken pieces and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
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In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
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Stir in the orzo and toast for 1 minute.
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Add chicken broth, heavy cream, and Italian seasoning. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and sauce thickens.
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Stir in Parmesan cheese until melted and creamy.
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Return chicken to the pan and toss to coat in the sauce.
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Add spinach, if using, and cook for 1–2 minutes until wilted.
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Garnish with fresh basil or parsley and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes