Description
A one-pan dish combining tender chicken, al dente orzo, and a creamy sun-dried tomato-herb sauce. Quick, flavorful, and deeply comforting.
Ingredients
1 1/2 lbs (680g) boneless, skinless chicken breasts, cubed
8 oz (227g) orzo pasta
1 cup oil-packed sun-dried tomatoes, drained and chopped
2 tbsp olive oil
1 1/2 cups chicken broth
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
2 tsp Italian herbs (oregano, basil, thyme)
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
Season chicken cubes with salt and pepper
Heat olive oil in a large skillet over medium-high; sauté chicken until golden, 5-6 mins
Add garlic and herbs, cook 1 minute further
Toss in orzo and half the sun-dried tomatoes; stir for 10 minutes
Pour in broth and half-and-half, stir well
Return reserved sun-dried tomatoes and Parmesan; simmer 15-20 minutes until orzo is tender
Garnish with remaining herbs if desired
Notes
Use low-sodium chicken broth for dietary adjustments
Reserve 2 tbsp sun-dried tomatoes for garnish to enhance presentation
Storage: Refrigerate for up to 3-4 days; reheat gently over medium heat
For a lighter version, substitute half-and-half with unsweetened coconut milk