Description
This creamy sun-dried tomato chicken and orzo is a one-skillet meal featuring seared chicken, tender orzo, fresh spinach, and a rich sun-dried tomato cream sauce. It’s easy, comforting, and perfect for weeknights or gatherings.
Ingredients
- 2 tablespoons olive oil, divided
- 4–6 boneless skinless chicken breasts (about 2 pounds)
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo pasta
- 1/2 cup dry white wine (or water)
- 1 1/2 cups water
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 cup grated parmesan cheese
- 2 cups fresh spinach
- 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1 tablespoon fresh lemon juice (optional)
- Fresh rosemary for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Rub chicken with remaining olive oil, oregano, paprika, crushed red pepper flakes, salt, and pepper.
- Sear chicken for 3–5 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter and add shallot. Cook for 3 minutes until softened.
- Add garlic and orzo; toast for 2–3 minutes while stirring.
- Deglaze with wine, scraping up any browned bits.
- Add water and bring to a boil. Simmer for 3–5 minutes.
- Stir in cream, Dijon mustard, parmesan, spinach, and sun-dried tomatoes until spinach wilts.
- Return chicken and juices to skillet, nestling pieces into orzo mixture.
- Transfer skillet to oven and bake uncovered for 10–15 minutes, until chicken is cooked through and orzo is tender.
- Finish with lemon juice and garnish with rosemary if desired. Serve hot.
Notes
- Use chicken thighs for richer flavor.
- Replace cream with half-and-half for a lighter version.
- Use broth instead of water for extra depth.
- Add mushrooms, peas, or cherry tomatoes to boost vegetables.
- For dairy-free, use coconut cream and dairy-free parmesan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 530
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
