Description
A creamy, garlicky one-skillet dish filled with sun-dried tomatoes, tender chicken, and pillowy orzo baked to perfection in a Parmesan cream sauce.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 small onion, finely diced
- ½ cup sun-dried tomatoes, chopped
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- Fresh basil for garnish (optional)
Instructions
- Season the chicken pieces with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and brown for 3–4 minutes until golden. Remove chicken to a plate.
- Add the remaining 1 tablespoon oil to the skillet, sauté the onion for 2–3 minutes until translucent, then add garlic and cook for 30–45 seconds until fragrant.
- Stir in sun-dried tomatoes and cook 1 minute, then add orzo and toast for 2–3 minutes. Add Italian seasoning, red pepper flakes (if using), remaining salt, and remaining black pepper.
- Pour in chicken broth and heavy cream, bring to a gentle simmer. Return the chicken to the skillet, cover, and transfer to a preheated 375°F (190°C) oven to bake for 15 minutes.
- Remove the cover, stir in spinach and half of the Parmesan. Bake uncovered for another 10–15 minutes until orzo is tender and liquid is absorbed.
- Let the dish rest 5–10 minutes, then garnish with remaining Parmesan and fresh basil before serving.
Notes
This dish is family-friendly and can be adapted with various ingredient swaps. Perfect for weeknight dinners or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian