Description
A restaurant-style one-pan chicken orzo recipe with sun-dried tomatoes, creamy sauce, and parmesan. Combines protein, pasta, and flavor in under 30 minutes for easy weeknight perfection.
Ingredients
Boneless, skinless chicken breasts (1.5 pounds)
Orzo pasta (2 cups, uncooked)
Heavy cream (1 cup)
Chicken broth (2 cups)
Sun-dried tomatoes (1 cup, chopped)
Garlic cloves (4, minced)
Parmesan cheese (1 cup, freshly grated)
Extra virgin olive oil (3 tablespoons)
Kosher salt (1 teaspoon)
Black pepper (0.5 teaspoon, freshly ground)
Italian seasoning (1 teaspoon, optional)
Fresh basil (3 tablespoons, chopped)
Instructions
Pat chicken dry with paper towels and season with 0.5 teaspoon salt and half the pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high. Sear chicken 3-4 minutes per side until golden. Remove and set aside.
Add remaining 1 tablespoon oil. Sauté garlic 30 seconds, then add sun-dried tomatoes and Italian seasoning. Cook 1-2 minutes.
Pour in chicken broth, scraping up browned bits. Add orzo and simmer 5 minutes until pasta is tender.
Reduce heat to medium. Stir in heavy cream and parmesan until sauce is smooth and coats the orzo.
Return chicken to the pan. Cook 2-3 minutes until heated through.
Finish with basil and remaining salt/pepper to taste.
Notes
For best results, pound chicken to 1/2-inch thickness for even cooking
Create a dairy-free version by substituting coconut milk and nutritional yeast for cream and parmesan
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One Pan Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg