Description
A cozy and creamy one-skillet dinner made with juicy seared chicken, orzo pasta, sun-dried tomatoes, and spinach in a Parmesan garlic cream sauce. It’s the perfect quick meal for weeknights or meal prep with big, bold flavor in every bite.
Ingredients
2 chicken breasts
1 cup orzo pasta
1/2 cup sun-dried tomatoes (drained and chopped)
2 cups baby spinach
3 cloves garlic (minced)
1/2 onion (finely chopped)
2 1/2 cups chicken broth
3/4 cup heavy cream
1/2 cup Parmesan cheese (grated)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
Instructions
1. Season the chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken breasts 5–6 minutes per side, until golden and fully cooked. Remove and set aside.
3. Lower heat to medium. Add the remaining butter, onion, and garlic. Cook until fragrant and soft, about 2–3 minutes.
4. Stir in the orzo and toast lightly for 2 minutes until slightly golden.
5. Pour in chicken broth. Stir and simmer 8–10 minutes until orzo is tender and most liquid is absorbed.
6. Stir in the heavy cream, sun-dried tomatoes, and Parmesan. Mix well until creamy and smooth.
7. Add baby spinach and let it wilt into the mixture.
8. Slice the chicken and place on top of the creamy orzo.
9. Serve hot with extra Parmesan if desired.
Notes
For extra depth, deglaze the pan with a splash of white wine before adding the broth.
Stir the orzo regularly while simmering to prevent sticking and ensure creaminess.
If reheating, add a splash of broth or cream to revive the sauce.
Nutrition
- Serving Size: 1 generous portion
- Calories: 610
- Sugar: 5g
- Sodium: 790mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
Keywords: one pot dinner, creamy orzo, chicken skillet, weeknight pasta