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One-Pan Creamy Sun-Dried Tomato Chicken Orzo Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Nutrition

Ingredients
  

For the Golden Herb Chicken
  • 1.5 lbs boneless skinless chicken breasts halved horizontally into thin cutlets
  • 1 tbsp olive oil (or oil from sun-dried tomato jar) for rich flavor
  • 1 tsp Italian seasoning dried oregano, thyme, rosemary
  • 1/2 tsp garlic powder and sweet paprika
  • 1/2 tsp fine sea salt and cracked black pepper to taste
For the Creamy Sun-Dried Tomato Orzo
  • 2 tbsp unsalted butter
  • 1/2 cup oil-packed sun-dried tomatoes drained and sliced into strips
  • 4 cloves fresh garlic finely minced
  • 1.5 cups dry orzo pasta untested, dry grains
  • 3 cups low-sodium chicken broth warmed
  • 1/2 cup heavy whipping cream full fat
  • 1/2 cup freshly grated parmesan cheese aged Parmigiano-Reggiano
  • 2 cups fresh baby spinach lightly packed
  • 2 tbsp fresh basil leaves torn or sliced for garnish

Method
 

Season & Sear the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, sweet paprika, salt, and black pepper.
  2. Heat 1 tablespoon of sun-dried tomato oil and 1 tablespoon of butter in a large deep skillet over medium-high heat. Sear chicken cutlets for 4 to 5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Transfer chicken to a clean plate and tent with foil.
Toast Orzo & Build Flavor Base
  1. In the same skillet over medium heat, melt the remaining tablespoon of butter. Add the sliced sun-dried tomatoes and minced garlic. Sauté for 1 minute until fragrant.
  2. Add the dry orzo pasta to the skillet. Stir constantly for 2 minutes to lightly toast the grains in the aromatic garlic tomato butter, releasing a nutty aroma.
Simmer to Creamy Perfection
  1. Pour in the chicken broth and bring to a lively boil, scraping up any browned bits from the bottom of the skillet. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 9 to 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
  2. Stir in the heavy whipping cream, grated parmesan cheese, and fresh baby spinach. Cook for 2 minutes until the spinach is wilted and a velvety, glossy sauce coats the orzo.
  3. Nestle the warm seared chicken cutlets (and any resting juices) back into the skillet on top of the creamy orzo. Garnish with torn fresh basil and extra parmesan. Serve immediately hot from the skillet!

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 38gProtein: 44gFat: 21gSaturated Fat: 9gCholesterol: 115mgSodium: 580mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 1300IUVitamin C: 12.4mgCalcium: 180mgIron: 2.9mg

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