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Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo

A comforting bowl of Creamy Sun-Dried Tomato Chicken Orzo combines tender chicken with al dente orzo, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast tenderloins Try shrimp or tofu as a plant-based alternative.
For the Cooking Base
  • 2 tbsp olive oil Avocado oil is a suitable substitution.
  • 1 tsp paprika Use chipotle powder for extra heat if desired.
  • 1 tsp Italian seasoning Don’t skip this; it enhances the overall taste.
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cloves garlic, minced A jar of minced garlic in oil can save time.
For the Main Ingredients
  • 1 cup sun-dried tomatoes, chopped Fresh tomatoes work for a milder flavor.
  • 1 cup orzo, uncooked Quinoa or couscous can be used as alternatives.
  • 2 cups chicken stock Add low-sodium for a lighter option.
  • 2 cups fresh spinach Try Swiss chard or kale for variation.
For the Creamy Finish
  • 1 cup heavy cream Half-and-half is a lighter option; coconut cream for dairy-free.
  • 1 tsp dried basil Fresh basil offers an even stronger flavor.
  • 1 tsp red pepper flakes Skip if you prefer milder taste.
  • 1/2 cup grated parmesan Pecorino Romano or Asiago cheese can add a unique twist.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes.
  2. Season the chicken breast tenderloins with paprika, Italian seasoning, salt, and pepper. Sear for about 3 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add 1 tablespoon of olive oil, minced garlic, and chopped sun-dried tomatoes. Stir for about 2 minutes until fragrant.
  4. Stir in the uncooked orzo, toasting for about 2 minutes until slightly translucent.
  5. Pour in the chicken stock and season with a pinch of salt. Raise heat to a boil, scraping brown bits from the pan. Boil for about 1-2 minutes before reducing heat.
  6. Cover and simmer for about 5-8 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
  7. Stir in the fresh spinach, allowing it to wilt for around 2-3 minutes.
  8. Mix in the heavy cream, dried basil, and red pepper flakes. Cook for an additional minute.
  9. Return the seared chicken to the skillet and simmer together for an extra 2-5 minutes.
  10. Serve hot, garnished with grated parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For best results, ensure the chicken is well-seasoned and stir the orzo frequently while it simmers.

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