Description
Creamy orzo, juicy bites of chicken, fresh spinach, Parmesan, and sun-dried tomatoes all come together in one skillet for the kind of dinner that feels way more impressive than the effort involved.
Ingredients
Scale
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1/2 teaspoon Italian seasoning, or a mix of oregano and thyme
- 1 cup orzo
- 2 cups low-sodium chicken broth
- 1 cup half-and-half, whole milk, or heavy cream
- 1/3 to 1/2 cup oil-packed sun-dried tomatoes, chopped
- 2 cups fresh spinach, roughly chopped
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil or parsley, for garnish, optional
Instructions
- Season the chicken. Season the chicken pieces with salt, pepper, and Italian seasoning.
- Cook the chicken. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Transfer to a plate and cover to keep warm.
- Sauté the aromatics and toast the orzo. Reduce the heat to medium. Add the butter and remaining oil, then sauté the onion for 3–4 minutes, until softened. Add the garlic and orzo and cook for another minute, stirring to coat the orzo.
- Cook the orzo. Pour in the chicken broth and half-and-half. Bring to a gentle boil, then reduce the heat to maintain a steady simmer. Cook for about 10 minutes, stirring often, until the orzo is tender and the sauce is creamy.
- Finish the skillet. Remove the pan from the heat and stir in the sun-dried tomatoes, spinach, Parmesan, and cooked chicken. Cover for 2–3 minutes, until the spinach wilts and the cheese melts.
- Stir and serve. Give everything a final stir. If the orzo looks too thick, add a splash of broth or cream. Garnish with fresh basil or parsley, if desired, and serve warm.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
