Description

A rich and creamy chicken orzo dish infused with the bold flavor of sun-dried tomatoes and a savory blend of herbs. Perfect for a comforting weeknight dinner.

Ingredients

Units Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
1 cup orzo pasta
2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp dried Italian seasoning
Salt and pepper to taste
2 cups fresh spinach
Fresh basil for garnish (optional)

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Instructions

Heat olive oil and butter in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
In the same skillet, add garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Add orzo and stir to coat with the oil and tomato mixture.
Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, for 8-10 minutes until orzo is tender and most of the liquid is absorbed.
Reduce heat and stir in heavy cream, Parmesan cheese, and Italian seasoning. Mix until creamy.
Add cooked chicken and spinach. Stir until spinach wilts and chicken is heated through.
Season with additional salt and pepper if needed. Garnish with fresh basil if desired and serve warm.

Notes

Use freshly grated Parmesan for best flavor and creaminess.
You can substitute half-and-half for a lighter version.
For extra flavor, add a splash of white wine when cooking the orzo.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 640mg
Fat: 26g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 36g
Cholesterol: 105mg