Description
A creamy, garlicky one-pan meal featuring juicy chicken, tender orzo, and a rich sun-dried tomato sauce. Quick, easy, and perfect for weeknights.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach
- 1 tbsp lemon juice
- Fresh basil or parsley (for garnish)
Instructions
- Season chicken with salt, pepper, and Italian seasoning.
- Heat olive oil in a large pan and cook chicken for 3–4 minutes per side. Remove and set aside.
- In the same pan, sauté garlic and sun-dried tomatoes for 1–2 minutes.
- Stir in orzo and chicken broth, simmer for 10–12 minutes.
- Reduce heat, add heavy cream, Parmesan, and spinach, stirring until creamy.
- Return chicken to the pan, simmer for 2 minutes.
- Finish with lemon juice and garnish with fresh basil or parsley.
Notes
- Add red pepper flakes for a spicy kick.
- Substitute coconut milk for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Mediterranean-Inspired