Description
A cozy, weeknight-friendly skillet dinner featuring tender seared chicken with creamy, sun-dried tomato orzo.
Ingredients
- 2 cups orzo (regular or gluten-free)
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream (or substitute half-and-half)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped, plus extra for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and sear 3–4 minutes per side.
- Transfer the chicken to a plate.
- Reduce heat and add sun-dried tomatoes and garlic, sautéing for 1–2 minutes.
- Stir in the orzo and toast for 1–2 minutes.
- Pour in chicken broth and heavy cream, then bring to a gentle simmer.
- Nestle the chicken back into the mixture and sprinkle with remaining salt and pepper.
- Cover and transfer to the oven. Bake for 25–30 minutes.
- Remove from oven, stir in Parmesan, and let it rest for 5 minutes before serving.
Notes
For a lighter sauce, swap half the cream for broth. Make sure to equalize the thickness of the chicken for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian