Description
This creamy, sun-drenched weeknight meal features seared chicken paired with silky Parmesan-orzo and tender spinach — indulgent yet quick to prepare.
Ingredients
- 2 boneless, skinless chicken breasts (about 6–8 oz each), salted and peppered
- 1 tablespoon olive oil (extra-virgin for flavor)
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 2 cups chicken broth (low-sodium if preferred)
- 1 cup orzo pasta
- 1 cup heavy cream (or half-and-half + cornstarch for lighter version)
- 1 cup grated Parmesan cheese (Parmigiano-Reggiano is best)
- 2 cups fresh spinach, loosely packed
- Salt and black pepper, to taste
Instructions
- Pat chicken dry and season both sides with salt and pepper. Heat a large skillet over medium heat and add the olive oil.
- Sear the chicken 6–7 minutes per side until golden-brown and cooked through. Transfer to a plate and tent with foil to rest.
- Add minced garlic and chopped sun-dried tomatoes to the skillet, sauté for 1–2 minutes.
- Pour in chicken broth and bring to a simmer. Add orzo and stir once, cooking uncovered until al dente, about 8–10 minutes.
- Reduce heat to low and stir in heavy cream and grated Parmesan until smooth.
- Fold in spinach, returning chicken to skillet to warm through for 1–2 minutes.
Notes
For a lighter version, use half heavy cream and half broth or Greek yogurt stirred in off the heat. Substitute chicken thighs for juicier meat. Can be frozen for up to 2 months, but sauce texture may change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing/Simmering
- Cuisine: Italian