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Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo for Cozy Nights In

Creamy Sun-Dried Tomato Chicken Orzo is a flavorful dish that combines tender chicken, fresh spinach, and perfectly cooked orzo, perfect for cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast tenderloins a juicy base for this dish that cooks quickly and absorbs flavors beautifully
  • 2 tablespoons olive oil essential for searing the chicken to a golden brown
  • 1 teaspoon paprika adds a warm, subtle smokiness to your chicken
  • 1 teaspoon Italian seasoning this blend brings an aromatic touch
  • 1 teaspoon salt elevates all the flavors in the dish
  • ½ teaspoon black pepper adds just the right amount of spice
For the Orzo Base
  • 1 tablespoon olive oil helps sauté the garlic to perfection
  • 5 cloves garlic, minced infuses the orzo with a savory punch
  • ½ cup sun-dried tomatoes, chopped brings a burst of tangy flavor
  • 1 cup orzo, uncooked the star pasta
  • 2 cups chicken stock provides a rich backdrop of taste
  • ¼ teaspoon salt for seasoning while cooking the pasta
For Creaminess and Nutrition
  • 4 ounces fresh spinach a vibrant addition for added nutrition
  • ½ cup heavy cream brings a silky richness
  • 1 tablespoon dried basil adds depth to the dish
  • 1 teaspoon red pepper flakes adds a hint of heat
  • 2 tablespoons grated parmesan finishing with a delightful cheesy note

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Warm 2 tablespoons of olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, salt, and black pepper. Add the chicken to the skillet and sear for about 3-5 minutes per side until cooked. Remove and set aside.
  2. Lower the heat and add 1 tablespoon of olive oil. Once hot, stir in 5 cloves of minced garlic and sauté for around 30 seconds until fragrant.
  3. Add chopped sun-dried tomatoes to the skillet and cook for 1 minute. Then stir in 1 cup of uncooked orzo and mix well.
  4. Pour in 2 cups of chicken stock and add ¼ teaspoon of salt. Increase heat to simmer and cook for about 10 minutes until the orzo is tender.
  5. Add 4 ounces of fresh spinach to the skillet and gently stir to wilt it for 1-2 minutes.
  6. Stir in ½ cup of heavy cream, 1 tablespoon of dried basil, and a pinch of red pepper flakes. Return the chicken to the skillet and mix well. Cook for an additional 2-3 minutes until warmed through.
  7. Turn off the heat and stir in 2 tablespoons of grated parmesan cheese until melted and creamy. Serve hot.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 36gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2.5mg

Notes

This recipe is adaptable; feel free to substitute ingredients based on your preferences. Store leftovers in an airtight container for up to 3 days.

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