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Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo for Cozy Nights

This Creamy Sun-Dried Tomato Chicken Orzo is a delightful blend of high protein and comforting flavors for an easy, one-pan dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons olive oil or avocado oil
  • 1 pound chicken breast tenderloins alternative: shrimp or tofu
For the Seasoning
  • 1 teaspoon paprika or chipotle powder for heat
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cloves garlic minced; pre-minced in oil can save time
For the Creamy Sauce
  • 1 cup sun-dried tomatoes chopped; fresh tomatoes work in a pinch
  • 1 cup orzo uncooked; alternative: quinoa or couscous
  • 2 cups chicken stock or vegetable stock for plant-based option
  • 2 cups fresh spinach alternative: Swiss chard or kale
  • 1 cup heavy cream or half-and-half, or coconut cream
  • 1 teaspoon dried basil or use fresh basil for brighter flavor
  • 1/4 teaspoon red pepper flakes omit for milder dish
  • 1/2 cup grated parmesan alternative: Pecorino Romano or Asiago

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Season the chicken breast tenderloins with paprika, Italian seasoning, salt, and black pepper. Cook for 3 minutes on each side until no longer pink. Remove from skillet.
  3. In the same skillet, add olive oil, stir in minced garlic and chopped sun-dried tomatoes. Sauté for 1 minute, then add uncooked orzo and stir well.
  4. Pour in chicken stock, season with salt, and bring to a boil. Stir frequently, then cover and simmer for 5-8 minutes until orzo is tender.
  5. Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
  6. Add heavy cream, dried basil, and red pepper flakes, and stir to create a velvety sauce.
  7. Return chicken to the skillet and let simmer on low for 2-5 minutes until heated through.
  8. Serve hot, garnished with grated Parmesan.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 750IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently to maintain creaminess. Freeze for up to 3 months.

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