Description
A one-pan Mediterranean-inspired dish featuring tender chicken, sun-dried tomatoes, and orzo pasta submerged in a rich, creamy sauce. Packed with sweet-tangy depth and savory notes from Parmesan and spinach.
Ingredients
1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
8 oz orzo pasta
1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
1/2 cup heavy cream
1/4 cup unsalted butter
1 small onion (diced)
2 cloves garlic (minced)
1 cup low-sodium chicken broth
1 cup fresh spinach (chopped)
1/2 cup grated Parmesan cheese
1 tsp olive oil
Salt and pepper to taste
Instructions
Heat olive oil in a large pan over medium-high heat. Add onion and garlic, sauté 2-3 minutes until fragrant.
Add chicken pieces and cook 5-7 minutes until golden and nearly cooked through.
Stir in orzo and broth. Bring to a simmer. Let cook 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Toss in sun-dried tomatoes, spinach, butter, and heavy cream. Cook 3-5 minutes until sauce thickens and chicken is fully cooked.
Stir in Parmesan and season with salt and pepper. Serve warm.
Notes
Replace heavy cream with coconut milk for a dairy-free version
Use vegan Parmesan if preferred
Store leftovers in an airtight container for 3-4 days in the fridge