Description
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!
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).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg