Description
A creamy, one-pot weeknight dinner featuring tender chicken, orzo pasta, and a rich sun-dried tomato sauce. This recipe is designed to be fast, flavorful, and easy to clean up.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 8 ounces orzo pasta
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- Optional: ½ teaspoon red pepper flakes
- Optional: 1 tablespoon fresh lemon juice
- Optional: ¼ cup fresh basil, chopped for garnish
Instructions
- Prep ingredients: Slice chicken, season with salt, pepper, and Italian seasoning. Mince garlic, chop sun-dried tomatoes, and grate Parmesan.
- Brown the chicken: Heat butter in a large skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes per side until golden brown. Remove chicken to a plate and set aside.
- Sauté aromatics: Reduce heat to medium. Add garlic (and red pepper flakes if using) to the skillet. Cook for 1 minute until fragrant but not brown.
- Build the sauce: Add chopped sun-dried tomatoes and cook for 1 minute. Pour in chicken broth, scraping up browned bits from the bottom. Simmer for 2 minutes.
- Cook pasta: Stir in heavy cream and orzo pasta. Bring to a gentle simmer, cover, and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and liquid is absorbed. Add a splash of water or broth if needed.
- Combine and finish: Return chicken and juices to the skillet. Stir in Parmesan cheese and fresh spinach. Remove from heat; residual heat will wilt spinach and melt cheese.
- Serve: Taste and adjust seasoning. Serve immediately topped with fresh basil and extra Parmesan.
Notes
Do not rush the browning of the chicken; this adds essential flavor. Use low-sodium broth to control saltiness as sun-dried tomatoes and Parmesan are salty. For best results, use room temperature cream to prevent seizing. The sauce will thicken upon standing; add a splash of milk or cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4
- Sodium: 680
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 42
- Fiber: 2
- Protein: 35
Keywords: chicken orzo, one pot meal, creamy sun-dried tomato sauce, weeknight dinner, easy pasta recipe, marry me chicken