Description
A one-pan dish featuring succulent chicken breasts with sun-dried tomatoes, wilted spinach, and creamy parmesan orzo.
Ingredients
- 2 chicken breasts
- 1 cup sun-dried tomatoes
- 2 cups spinach
- 1 cup orzo pasta
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Italian seasoning (optional)
Instructions
- Heat olive oil in a large skillet over medium heat (about 375°F). Season the chicken breasts with salt, pepper, and Italian seasoning. Sear the chicken for 5-7 minutes on each side until golden brown and cooked through at 165°F. Remove chicken from skillet and set aside.
- Add sun-dried tomatoes to the skillet and cook for about 2 minutes. Stir in orzo and chicken broth, bringing to a boil.
- Reduce heat, cover, and let simmer for 10-12 minutes until orzo is tender and absorbs most liquid.
- Stir in heavy cream and parmesan cheese, mixing until smooth.
- Fold in spinach and return chicken to the skillet. Heat until spinach wilts, about 2-3 minutes.
- Serve warm, garnished with parmesan or fresh herbs as desired.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat with a splash of chicken broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian