Description
A one-skillet creamy sun-dried tomato chicken orzo packed with juicy chicken, tangy tomatoes, fresh spinach, and a silky parmesan cream sauce. Comforting, flavorful, and ready in under 40 minutes.
Ingredients
Units
Scale
- 1 lb chicken breast tenderloins
- 2 tbsp olive oil (divided)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 5 cloves garlic (minced)
- 1 cup sun-dried tomatoes (chopped)
- 1 cup orzo (uncooked)
- 2 cups chicken stock
- 1/4 tsp salt
- 4 oz fresh spinach
- 1/2 cup heavy cream
- 1 tbsp dried basil
- 1/4 tsp red pepper flakes
- 2 tbsp grated parmesan
Instructions
- Heat 2 tbsp olive oil in a skillet over medium-high heat. Season chicken with paprika, Italian seasoning, salt, and pepper. Sear 3 minutes per side, then remove from skillet.
- Add 1 tbsp olive oil, garlic, sun-dried tomatoes, and orzo. Toast 2 minutes.
- Pour in chicken stock and salt. Bring to a boil, cover, and simmer 5–8 minutes, stirring occasionally, until orzo softens.
- Stir in spinach until wilted (2–3 minutes). Add cream, basil, and red pepper flakes. Mix well.
- Return chicken to skillet, cover, and simmer 2–5 minutes until fully cooked.
- Remove from heat, sprinkle with parmesan, and serve warm.
Notes
- For a lighter version, swap heavy cream for half-and-half.
- Frozen spinach works if fresh isn’t available (thaw and drain first).
- Make it dairy-free with coconut cream + vegan parmesan.
Nutrition
- Calories: 485
