Creamy chicken and orzo skillet with sun-dried tomatoes, herbs, and Parmesan—quick, flavorful, and family-friendly.
# Components:
→ Chicken Preparation
01 - 4 boneless, skinless chicken breasts (approximately 1.3 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon ground black pepper
04 - 1 teaspoon Italian seasoning blend
05 - 2 tablespoons olive oil
→ Sauce and Orzo
06 - 3 cloves garlic, finely minced
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
09 - 1 cup orzo pasta, uncooked
10 - 2 cups low-sodium chicken broth
11 - 1/2 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1/2 cup baby spinach leaves (optional)
14 - 1 tablespoon fresh basil, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
# Method:
01 - Pat chicken breasts dry with paper towels; season both sides evenly with kosher salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate, reserving pan drippings.
03 - Reduce heat to medium. Sauté minced garlic and red pepper flakes in the same pan for about 30 seconds, until the mixture is fragrant.
04 - Add sliced sun-dried tomatoes. Stir in orzo, chicken broth, and heavy cream; mix well. Allow mixture to come to a gentle simmer.
05 - Nestle seared chicken breasts back into the pan. Cover and cook over medium heat for 10 to 12 minutes, stirring occasionally, until orzo is tender and chicken reaches an internal temperature of 165°F.
06 - Remove cooked chicken from the pan. Stir freshly grated Parmesan, baby spinach, basil, and parsley into the orzo mixture. Cook for 1 to 2 minutes until spinach wilts.
07 - Return chicken to the pan, spooning creamy orzo sauce over each piece. Garnish with additional fresh basil as desired. Serve immediately while hot.
