Description
A creamy, one-skillet meal featuring seared chicken, nutty orzo, bright spinach, and sun-dried tomatoes, perfect for busy weeknights or casual gatherings.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil (or use oil from packed sun-dried tomatoes)
- Salt and freshly ground black pepper
- 1 garlic clove, minced (use 2 if you love garlic)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup orzo pasta
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano if possible)
- 1 cup fresh spinach, roughly chopped
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat until shimmering.
- Sear the chicken until golden, about 6–7 minutes per side. Transfer chicken to a plate and tent loosely with foil.
- In the same skillet, reduce heat and add minced garlic and chopped sun-dried tomatoes. Sauté for 45–60 seconds.
- Pour in chicken broth and bring to a gentle simmer. Add orzo and cook for 8–10 minutes or until tender.
- Lower heat and stir in heavy cream and grated Parmesan until smooth.
- Stir in chopped spinach and cook until wilted, about 1–2 minutes.
- Return the chicken to the skillet and let everything simmer together for 2–3 minutes.
- Remove from heat, let rest for a few minutes, then serve warm.
Notes
For gluten-free, use gluten-free orzo or short rice. Chicken thighs can be substituted for breast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian