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Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo: Quick Comfort Food Delight

This Creamy Sun-Dried Tomato Chicken Orzo is a quick one-pan meal that brings comfort food to busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Tenderloins Substitution: Boneless chicken thighs can be used for added flavor.
  • 2 tablespoons Olive Oil Use oil from sun-dried tomato jar for added flavor.
For the Sauce
  • 1 teaspoon Paprika Can swap with smoked paprika for a deeper flavor.
  • 1 teaspoon Italian Seasoning Use individual herbs like oregano or basil if unavailable.
  • to taste Salt & Black Pepper Adjust to taste.
  • 3 cloves Garlic Freshly minced is best for intensity.
  • 1 cup Sun-Dried Tomatoes Choose oil-packed for better moisture and flavor.
For the Orzo Base
  • 1 cup Orzo Substitution: Other small pasta shapes can work.
  • 3 cups Chicken Stock Homemade stock enhances flavor.
  • 4 cups Fresh Spinach Substitution: Kale can be used but may require longer cooking time.
  • 1 cup Heavy Cream Substitution: Half-and-half for a lighter option.
  • 1 teaspoon Dried Basil Fresh basil can also be used.
  • to taste Red Pepper Flakes Optional: Omit for a milder flavor.
For Finishing Touch
  • 1/4 cup Grated Parmesan Nutritional yeast can substitute for a vegan option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of chicken breast tenderloins with salt, paprika, and Italian seasoning, then sauté for about 3-4 minutes on each side until golden brown. Remove and set aside.
  2. Reduce the heat to medium. Stir in 3 minced garlic cloves and 1 cup of chopped sun-dried tomatoes. Cook for 1-2 minutes until fragrant.
  3. Add 1 cup of uncooked orzo and 3 cups of chicken stock. Bring to a simmer, ensuring the orzo is well distributed. Allow to bubble gently for about 10-12 minutes or until the orzo is tender.
  4. Once the orzo is tender, fold in 4 cups of fresh spinach and 1 cup of heavy cream. Cook for an additional 1-2 minutes until the spinach wilts.
  5. Remove from heat and stir in 1 teaspoon of dried basil and a pinch of red pepper flakes. Adjust seasoning with salt and black pepper if necessary. Serve hot, garnished with grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. This dish can be frozen for up to 1 month, but the cream sauce may separate upon thawing.

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