One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

For the creamy sauce & orzo:

• 2 tablespoons butter

• 3 cloves garlic, minced

• 1 cup orzo pasta

• 3 cups chicken broth (low sodium)

• ¾ cup heavy cream

• ½ cup sun-dried tomatoes (packed in oil), chopped

• 1 cup baby spinach, roughly chopped

• ½ cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh basil or parsley, for garnish

🔪 Instructions

1. Sear the Chicken

1. Season chicken with salt, pepper, paprika, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sear chicken for 4–5 minutes per side until golden brown and mostly cooked through.

4. Remove from skillet and set aside.

2. Cook the Orzo

1. In the same skillet, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.

2. Stir in orzo and toast for 1–2 minutes, stirring often.

3. Pour in chicken broth and bring to a simmer.

4. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

3. Make It Creamy

1. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and Parmesan cheese.

2. Add spinach and stir until wilted.

3. Season with salt and pepper to taste.

4. Combine Everything

1. Nestle the seared chicken back into the skillet.

2. Spoon the creamy orzo over the chicken.

3. Simmer for 3–5 minutes on low heat until chicken is fully cooked and sauce thickens slightly.

5. Garnish & Serve

Top with chopped basil or parsley and an extra sprinkle of Parmesan before serving.