Creamy Sun-Dried Tomato Chicken Orzo
A quick and comforting creamy dish featuring sautéed chicken, sun-dried tomatoes, and tender orzo, perfect for family dinners or impressing guests.
Ingredients
Main Ingredients
- 1 lb chicken breast tenderloins Can substitute with firm tofu for a vegan option.
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning
- ¼ tsp salt Plus additional for cooking.
- ¼ tsp black pepper
- 5 cloves garlic (minced) Adds flavor.
- 1 cup sun-dried tomatoes (chopped)
- 1 cup orzo (uncooked)
- 2 cups chicken stock
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp dried basil
- ¼ tsp red pepper flakes Adjust according to spice preference.
- 2 tbsp grated parmesan For topping.
Instructions
Preparation
- Heat up 2 tbsp of olive oil on medium-high heat in a large skillet.
- Add in the chicken breast tenderloins and season with paprika, Italian seasoning, salt, and black pepper. Sear the chicken for about 3 minutes on each side to lock in flavor.
- Remove the chicken from the pan, then add 1 tbsp of olive oil to the same skillet, followed by the minced garlic, chopped sun-dried tomatoes, and uncooked orzo. Stir and roast the orzo for approximately 2 minutes.
- Pour in the chicken stock and add an additional ¼ tsp of salt. Bring this mixture to a boil.
Cooking
- Lower the heat, cover with a lid, and let the orzo cook for 5-8 minutes, mixing occasionally to prevent it from sticking.
- Add in the fresh spinach, stirring well until it wilts, which will take around 2-3 minutes.
- Pour in the heavy cream and add the dried basil and red pepper flakes. Mix thoroughly to combine all ingredients.
- Return the chicken to the pan and let everything simmer, covered, for an additional 2-5 minutes until it is heated through and fully cooked.
- Remove from heat and sprinkle grated parmesan on top before serving.
Notes
Serve warm directly from the skillet or plate it beautifully for a more refined dinner. Consider a side of garlic bread or a light salad. Add fresh herbs like basil for extra flavor.