Creamy Sun-Dried Tomato Chicken Orzo Ready in 30 Minutes

Creamy Sun-Dried Tomato Chicken Orzo is a one-pan meal combining juicy chicken, orzo, and cream sauce, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb chicken breast tenderloins Can substitute with chicken thighs for added richness.
2 tbsp olive oil Use extra virgin for enhanced taste.

For the Seasoning

1 tsp paprika Consider smoked paprika for a unique twist.
1 tsp Italian seasoning Dried herbs like oregano can be used as an alternative.
¼ tsp salt Adjust based on dietary needs.
¼ tsp black pepper Freshly ground is preferred for best flavor.

For the Aromatics

5 cloves garlic Feel free to adjust based on your preference.

For the Sauce

1 cup sun-dried tomatoes Oil-packed varieties are recommended for richness.
2 cups chicken stock Opt for low-sodium for a healthier choice.
½ cup heavy cream Half-and-half can be used for a lighter version.

For the Orzo and Greens

1 cup orzo uncooked Substitute with any small pasta shape if preferred.
4 oz fresh spinach Feel free to use thawed, drained frozen spinach instead.

For Garnish

1 tbsp dried basil Fresh basil can elevate the dish further.
¼ tsp red pepper flakes Omit if preferred milder.
2 tbsp grated parmesan Or use nutritional yeast for a dairy-free option.

Equipment

large non-stick skillet

Method

Step-by-Step Instructions

Begin by heating 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Allow the oil to shimmer slightly.
Season 1 pound of chicken breast tenderloins with paprika, Italian seasoning, salt, and black pepper. Sauté for about 4 to 5 minutes until lightly browned and cooked through.
Finely mince 5 cloves of garlic and add them to the skillet. Sauté until fragrant but not browned, about 1 minute.
Stir in 1 cup of sun-dried tomatoes and 1 cup of uncooked orzo. Pour in 2 cups of chicken stock.
Bring the mixture to a gentle simmer and cover the skillet. Cook for approximately 10 minutes, stirring halfway through.
After 10 minutes, stir in 4 ounces of fresh spinach, ½ cup of heavy cream, 1 tablespoon of dried basil, and ¼ teaspoon of red pepper flakes. Cook for an additional 2 minutes.
Remove from heat and stir in 2 tablespoons of grated parmesan cheese. Let sit for a minute before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 40gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Regularly stir the orzo to prevent it from sticking to the skillet. Store leftovers in an airtight container for up to 4 days.

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