One-Pan Creamy Sun-Dried Tomato Chicken Orzo

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 1 small, diced yellow onion
• 4, minced garlic cloves
• 1/2 cup drained and chopped sun-dried tomatoes in oil
• 1.5 cups dry orzo pasta
• 3 cups chicken broth
• 3/4 cup heavy cream
• 3 cups packed baby spinach
• 1/2 cup grated Parmesan
• 1/4 cup torn fresh basil
• 1/4 tsp optional red pepper flakes

Instructions

1. 1Pat chicken dry and cut into 1-inch bite-size pieces. Season all over with salt, black pepper, and Italian seasoning.
2. 2Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add chicken in a single layer and cook 5–6 minutes, stirring once or twice, until golden on most sides and nearly cooked through. Transfer chicken to a plate.
3. 3In the same pan, reduce heat to medium and add diced onion. Cook 3–4 minutes until softened and translucent, scraping up browned bits. Stir in minced garlic and chopped sun-dried tomatoes; cook 60 seconds until fragrant.
4. 4Add dry orzo and toast 1–2 minutes, stirring constantly, until a few pieces turn lightly golden. Pour in chicken broth and remaining salt; bring to a lively simmer.
5. 5Reduce heat to medium-low, cover, and cook 8–10 minutes, stirring every couple of minutes so orzo doesn’t stick, until pasta is al dente and most liquid is absorbed.
6. 6Stir in heavy cream and return the chicken (plus any juices) to the pan. Simmer uncovered 2–3 minutes until sauce thickens slightly and chicken reaches 165°F.
7. 7Fold in baby spinach a handful at a time until wilted, about 1–2 minutes. Remove from heat and stir in grated Parmesan until melted and creamy. Taste and adjust salt.
8. 8Scatter torn basil and optional red pepper flakes over the top. Let rest 2 minutes so sauce clings to the orzo, then serve straight from the pan while hot and glossy.