Creamy Sun-Dried Tomato Chicken Orzo in 30 Minutes Flat
This Creamy Sun-Dried Tomato Chicken Orzo recipe is a quick and comforting dish that brings a taste of Italy to your kitchen.
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Servings: 4 bowls
Calories: 540kcal
Equipment
- non-stick skillet
Ingredients
For the Chicken
- 1 lb chicken breast tenderloins perfect for quick cooking and tender bites
- 2 tablespoon olive oil enhances flavor and keeps the chicken moist
- 1 teaspoon paprika adds a warm color and a hint of smokiness
- 1 teaspoon Italian seasoning brings a classic herbal touch to boost flavors
- ¼ teaspoon salt a key ingredient that balances the dish
- ¼ teaspoon black pepper adds just the right amount of spice
For the Orzo Mix
- 5 cloves garlic, minced infuses the dish with rich, savory flavor
- 1 cup sun-dried tomatoes, chopped provide a tangy sweetness that elevates the dish
- 1 cup orzo, uncooked this small pasta shape soaks in the creamy goodness perfectly
- 2 cups chicken stock forms the flavorful base of this creamy orzo delight
- ¼ teaspoon salt for seasoning the orzo while it cooks
For the Creamy Finish
- 4 oz fresh spinach lends a nutrition boost and vibrant color
- ½ cup heavy cream ensures a luscious, creamy sauce that hugs the orzo
- 1 tablespoon dried basil adds an aromatic herbaceous note perfect for summer flavors
- ¼ teaspoon red pepper flakes for a subtle kick that brightens every bite
- 2 tablespoon grated parmesan a finishing touch that brings all the flavors together
Instructions
Step‑by‑Step Instructions
- Heat the Skillet: In a non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of chicken breast tenderloins with paprika, Italian seasoning, salt, and black pepper. When the oil shimmers, it’s ready.
- Cook the Chicken: Add the seasoned chicken to the hot skillet and cook until browned, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.
- Sauté the Garlic: In the same skillet, add another tablespoon of olive oil and stir in 5 minced garlic cloves. Sauté for about 1 minute until fragrant.
- Incorporate Sun-Dried Tomatoes: Stir in 1 cup of chopped sun-dried tomatoes and cook for an additional minute.
- Add the Orzo and Stock: Pour in 1 cup of uncooked orzo, followed by 2 cups of chicken stock and ¼ teaspoon of salt. Stir well and bring to a gentle simmer.
- Cook Until Tender: Cover the skillet and let the mixture cook for 10-12 minutes, stirring occasionally.
- Mix in Spinach and Cream: Once the orzo is al dente, stir in 4 ounces of fresh spinach, ½ cup of heavy cream, 1 tablespoon of dried basil, and ¼ teaspoon of red pepper flakes. Return the chicken to the skillet and combine.
- Final Cooking Phase: Lower the heat and cook for an additional 2-3 minutes to meld flavors.
- Serve with Parmesan: Remove from heat and serve hot, topped with 2 tablespoons of grated Parmesan cheese.
Notes
Monitor the orzo closely while cooking; for a creamier texture, feel free to add more heavy cream at the end.
Nutrition
Serving: 1bowl | Calories: 540kcal | Carbohydrates: 45g | Protein: 30g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2200IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg