Description
Description A rich, one-pot Italian-inspired comfort dish featuring tender chicken, silky orzo, spinach, and sun-dried tomatoes in a creamy Parmesan sauce.
Ingredients
- 1.25 – 1.5 lbs chicken breasts, cubed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups dry orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 heaping cup fresh spinach
- 1/2 cup sliced sun-dried tomatoes in oil
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
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Instructions
- Pat the chicken breasts dry and cube them. Season with salt, black pepper, paprika, and half of the Italian seasoning.
- Heat oil in a large skillet over medium-high heat. Add the seasoned chicken and sear until golden brown on both sides. Remove and set aside.
- Reduce the heat, add unsalted butter, and sauté diced onion until translucent. Add minced garlic and cook until fragrant.
- Add the dry orzo to the pan and toast for about a minute.
- Pour in chicken broth, bring to a gentle boil, then lower to a simmer. Cook uncovered for about 8–10 minutes, stirring regularly.
- Stir in heavy cream and grated Parmesan cheese. Add remaining Italian seasoning, crushed red pepper flakes, and sun-dried tomatoes. Return the chicken to the pan.
- Simmer for another 3–5 minutes until the sauce thickens and chicken is cooked through.
- Add fresh spinach and cook until wilted. Adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
- Notes
- Searing the chicken well creates flavor for the dish; do not skip this step. Stir frequently while simmering to prevent sticking, and adjust thickness of the sauce as needed.