Description
Description A rich, one-pot Italian-inspired comfort dish featuring creamy orzo pasta, seared chicken, and vibrant sun-dried tomatoes and spinach.
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, cut into cubes, and season with salt, pepper, paprika, and half the Italian seasoning.
- Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown, about 3–4 minutes per side. Remove chicken from pan.
- Add butter to the same skillet, melt, and cook onions until translucent, about 4–5 minutes. Add garlic and cook for 30 seconds.
- Stir in orzo and toast for about 1 minute.
- Pour in chicken broth, bring to a simmer, and cook uncovered for about 8–10 minutes, stirring regularly.
- Stir in heavy cream, parmesan cheese, sun-dried tomatoes, crushed red pepper flakes, and remaining Italian seasoning. Return seared chicken to the pan.
- Simmer until chicken reaches 165°F and the sauce is creamy.
- Add spinach and adjust seasoning as needed; serve garnished with parsley.
Notes
- Notes
- For gluten-free, use gluten-free pasta. This dish can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.