A decadent one-pan dish featuring tender chicken, creamy orzo, sun-dried tomatoes, and a rich Parmesan sauce. So good it might just get you a marriage proposal!
Author:ranime
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:One-Pan
Cuisine:Italian-American
Ingredients
Scale
1.5 lbs (680g) boneless, skinless chicken thighs or breasts
1 tsp salt, divided
1/2 tsp black pepper
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (oil-packed), chopped
1 tsp dried Italian seasoning
1/4 tsp red pepper flakes (optional)
1 1/2 cups (300g) orzo pasta
3 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped (for garnish)
Instructions
Season chicken with 1/2 tsp salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds until fragrant. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook 1 minute.
Stir in orzo and toast for 1 minute. Pour in chicken broth and remaining 1/2 tsp salt, scraping up browned bits.
Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10 minutes, stirring occasionally.
Stir in heavy cream and Parmesan until melted. Add spinach and cook until wilted, about 2 minutes.
Return chicken to skillet, cover, and cook 5 more minutes until chicken is cooked through (165°F/74°C).
Garnish with fresh basil before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add 1/4 cup chopped artichoke hearts for extra flavor.
Leftovers keep well refrigerated for up to 3 days (add a splash of broth when reheating).