Description
This dish features tender chicken breasts in a rich, cheesy orzo with garlic and sun-dried tomatoes, creating a comforting weeknight meal.
Ingredients
- 2 cups orzo (regular or gluten-free alternative)
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (plus extra for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper each.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken 3–4 minutes per side until golden brown. Transfer the chicken to a plate and tent loosely with foil.
- Reduce heat to medium. Add chopped sun-dried tomatoes and minced garlic to the skillet and sauté 1–2 minutes until fragrant.
- Stir in the orzo and toast for 1–2 minutes, stirring constantly.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Stir to combine and bring to a gentle simmer.
- Nestle the seared chicken back into the orzo mixture. Sprinkle with remaining salt and pepper.
- Cover the skillet and transfer to the oven. Bake for 25–30 minutes until the orzo is tender and the chicken reaches 165°F (74°C).
- Remove from oven, stir in 1/2 cup grated Parmesan until melted. Serve immediately, garnished with basil and extra Parmesan if desired.
Notes
For extra silkiness, stir in Parmesan off the heat to prevent graininess. Keep an eye on liquid levels during baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian