Description
A cozy, creamy one-pan meal featuring tender chicken nestled in tomato-studded orzo cooked in a luxurious cream sauce.
Ingredients
- 2 cups orzo (regular or gluten-free)
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total)
- 1/2 teaspoon salt (plus a pinch more for finishing)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry tomatoes)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese (freshly grated)
- 1 tablespoon fresh basil, chopped (plus extra for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add sun-dried tomatoes and garlic to the skillet; sauté 1–2 minutes until fragrant.
- Stir in orzo and toast 1–2 minutes, stirring to pick up browned bits.
- Pour in chicken broth and cream, stirring to combine. Bring to a gentle simmer.
- Nestle the seared chicken back into the orzo mixture. Sprinkle with the remaining salt and pepper.
- Cover the skillet and transfer to the oven. Bake for 25–30 minutes, or until orzo is tender and chicken reaches 165°F (74°C).
- Remove from oven, stir in Parmesan until melted and the sauce is silky.
- Serve garnished with chopped basil and extra Parmesan.
Notes
Serve straight from the skillet for a rustic presentation. Pair with a crisp green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian