Description
A creamy, one-skillet dinner featuring tender chicken, orzo, spinach, and sun-dried tomatoes baked to perfection.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely diced
- ½ cup sun-dried tomatoes, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken pieces with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and brown for 3–4 minutes. Transfer chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet. Sauté the diced onion for 2–3 minutes until translucent. Add minced garlic and cook for 30–45 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1 minute. Add uncooked orzo and toast for 2–3 minutes.
- Sprinkle in Italian seasoning, red pepper flakes (if using), remaining 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
- Pour in the chicken broth and heavy cream, bringing it to a gentle simmer.
- Return the browned chicken to the skillet and nestle into the liquid. Cover and transfer to the oven. Bake covered for 15 minutes.
- Remove the cover, stir in the chopped spinach and half of the Parmesan. Bake uncovered for another 10–15 minutes.
- Let rest off the heat for 5–10 minutes and garnish with remaining Parmesan and fresh basil before serving.
Notes
For a lighter version, swap heavy cream for half-and-half. Make it dairy-free by using plant-based cream and nutritional yeast instead of Parmesan.