Description
A creamy, tomato-splashed chicken dinner with tender bites, sun-dried tomatoes, and cheesy parmesan orzo, all cooked in one skillet.
Ingredients
Scale
- 1 pound chicken breast, cut into chunks
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the chicken chunks in a single layer and season with salt and pepper. Cook for 2–3 minutes to get a golden crust, then flip and cook another 2 minutes until nearly cooked through. Remove chicken to a plate.
- Lower heat to medium and add minced garlic. Cook for 30–60 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook 1–2 minutes.
- Pour in the chicken broth and scrape any browned bits from the pan. Bring to a gentle simmer.
- Add orzo and simmer uncovered, stirring occasionally, until al dente—about 8–10 minutes.
- Return the chicken (and any juices) to the skillet. Stir in heavy cream and Parmesan cheese. Heat gently until the cheese melts and sauce thickens slightly.
- Fold in the spinach and cook 1–2 minutes until wilted. Adjust seasoning with salt and pepper. Remove from heat and let rest for 2–3 minutes before serving.
Notes
For a crisper finish, transfer to a casserole and bake briefly. Serve with a green salad or crusty bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: chicken, orzo, creamy, Mediterranean, weeknight dinner