Sun-Dried Tomato Chicken Orzo
A creamy one-pot dish combining tender chicken, orzo pasta, and sun-dried tomatoes in a flavorful sauce.
Equipment
- Large skillet (oven-safe or covered pot)
Ingredients
Chicken & seasonings
- 1 lb boneless skinless chicken breast chicken cut into pieces or whole
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp black pepper
Orzo & liquids
- 1 cup orzo (dry)
- 2 cups chicken stock / broth
Sauce & flavor
- ½ cup sun-dried tomatoes (drained, chopped) from jar / packed in oil
- 2 cloves garlic minced
- ½ cup heavy cream (or double cream)
- 2 tbsp parmesan cheese (grated)
- 2 cups fresh spinach or baby spinach
Instructions
- Preheat your skillet over medium-high heat.
- Season the chicken pieces with paprika, Italian seasoning, salt and pepper.
- Sear the chicken on both sides until lightly golden, about 3 minutes per side, then remove and set aside.
- In the same pan, add garlic and sun-dried tomatoes; sauté until fragrant (about 1 minute).
- Add orzo, then pour in chicken stock and stir to combine, scraping bits off bottom.
- Reduce heat to medium, cover, and let the orzo cook for about 8 minutes (stir occasionally) until nearly al dente.
- Stir in spinach, cream, and parmesan, mixing until spinach wilts and sauce thickens.
- Return the chicken (and any juices) to the pan, nestling into the sauce, and let it all simmer until chicken is cooked through, about 2-5 minutes.
- Serve immediately, optionally with extra parmesan or fresh herbs.
Notes
If the orzo absorbs the liquid before it’s fully cooked, you can add a splash of extra stock or water. Use sun-dried tomatoes packed in oil for best flavor. Leftovers can be stored in fridge up to 3 days and reheated with a splash of cream or water.