Skillet Creamy Sun-Dried Tomato Chicken and Orzo
A quick and comforting dish featuring tender chicken, creamy sauce, and orzo pasta, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts Tender and quick-cooking, thighs can be used for a richer flavor.
- 1 cup Orzo pasta Tiny rice-shaped pasta that cooks quickly.
- 1/2 cup Sun-dried tomatoes Dried to perfection; jarred tomatoes packed in oil for more flavor can be used.
- 3 cloves Garlic Freshly minced, integral for a savory base.
- 1 cup Heavy cream Substitute with Greek yogurt for a lighter option.
- 2 cups Spinach or kale Adds color and nutrients.
- 2 cups Chicken broth Homemade is best, but store-bought works fine.
- 1/2 cup Parmesan cheese Grated, for sprinkling on top.
- 2 tablespoons Olive oil For cooking.
- to taste pinch Salt For seasoning.
- to taste pinch Pepper For seasoning.
Instructions
Preparation
- Chop your chicken into bite-sized pieces, mince the garlic, and measure out your orzo and sun-dried tomatoes.
Cooking
- In a large skillet over medium heat, drizzle some olive oil and add the chicken pieces. Season with salt and pepper, and cook until lightly browned, about 5-7 minutes.
- Once the chicken is nicely browned, toss in the minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes.
- Add the orzo to the skillet, mixing it with the chicken, garlic, and tomatoes.
- Carefully incorporate the chicken broth. Bring it to a gentle simmer, cover, and cook for about 10 minutes, or until the orzo is tender.
- Lower the heat to a simmer, stir in the heavy cream, and add your spinach or kale. Cook for another 2-3 minutes.
- Sprinkle generously with grated Parmesan cheese and give it one last stir. Serve and enjoy!
Notes
For extra kick, add red pepper flakes while sautéing. Make it vegetarian by swapping chicken with chickpeas or zucchini. Add fresh herbs for freshness and other veggies for added nutrition.