Indulge in this irresistible creamy chicken orzo with sundried tomatoes Quick easy and packed with flavorperfect for any dinner table
Ingredients
Scale
1 pound boneless, skinless chicken breasts
1 cup orzo pasta
1 cup sun-dried tomatoes (jarred in oil for added flavor)
2 cups chicken broth
1/2 cup heavy cream (substitute with coconut milk for a lighter version)
1 cup spinach leaves (fresh or frozen)
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Parmesan cheese for garnish (optional)
Instructions
Prepare the Chicken: Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a large skillet over medium-high heat with olive oil for 6-7 minutes on each side until golden and cooked through. Remove and let rest.
Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add minced garlic and sauté for a minute. Then add sun-dried tomatoes to infuse flavor.
Cook the Orzo: Stir in the orzo and chicken broth, bring to a boil, then reduce heat and simmer for 10-12 minutes. Stir occasionally.
Combine and Creamify: Once the orzo is cooked, add heavy cream and spinach. Slice chicken and mix everything together, heat for 2-3 minutes until creamy.
Serve and Enjoy!: Plate the dish and garnish with Parmesan cheese if desired. Serve warm.
