Description
This creamy, comfort-forward skillet dinner combines seared chicken breasts with Parmesan-studded orzo, sun-dried tomatoes, and wilted spinach for a rustic Tuscan-style meal that comes together in about 30–40 minutes.
Ingredients
- 2 boneless, skinless chicken breasts (6–8 oz each), patted dry and seasoned with salt and pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups chicken broth
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 cups fresh spinach, loosely packed
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Pat the chicken dry; season both sides generously with salt and pepper.
- Sear the chicken 6–7 minutes per side until a golden crust forms and the internal temperature reads 165°F. Remove the chicken to a plate and tent with foil to rest.
- In the same skillet, lower the heat slightly and add the minced garlic and chopped sun-dried tomatoes. Sauté 1–2 minutes, scraping up browned bits.
- Pour in the chicken broth and bring to a simmer. Add the orzo and cook uncovered, stirring occasionally, for 8–10 minutes until al dente.
- Reduce heat to low. Stir in the heavy cream and grated Parmesan until the sauce is smooth and slightly thickened. Taste and season with salt and pepper.
- Fold in the fresh spinach and let it wilt into the sauce for about 1–2 minutes.
- Nestle the seared chicken back into the skillet and spoon sauce over it. Heat gently for 2–3 minutes to rewarm the chicken and combine flavors.
- Serve warm with extra grated Parmesan on top if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also swap the orzo for another short pasta like ditalini or small shells.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian