Description
A delicious creamy chicken orzo dish with sun-dried tomatoes, spinach, and parmesan cheese.
Ingredients
Scale
- 1 pound chicken breasts, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 2 Tablespoons oil from the sun-dried tomatoes jar
- ¾ cup sun-dried tomatoes, oil drained and reserved
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 cloves garlic, minced
- 2 ¾ cups low-sodium chicken broth
- 1 cup orzo pasta, measured uncooked
- ½ cup heavy cream
- 2 cups packed baby spinach
- ½ cup freshly grated or shredded parmesan cheese, plus more for garnish
Instructions
- In a bowl, add chicken breasts, sprinkle with salt, pepper, and garlic powder. Toss to combine.
- In a large skillet set over medium heat, add oil from the sun-dried tomatoes jar. Once hot, add chicken pieces and cook for 3-4 minutes, it won’t be cooked through.
- Add garlic, sun-dried tomatoes, Italian seasoning, paprika, salt, and pepper. Stir and cook for an additional 3-4 minutes; add minced garlic and cook until fragrant (about 30 seconds).
- Add chicken broth and orzo pasta, stir. Bring to a boil, reduce heat to a gentle simmer, cover, and cook for 10-13 minutes. Stir frequently to prevent sticking.
- Once orzo is tender, add heavy cream, spinach, and parmesan cheese. Stir and let sit until the spinach is wilted.
- Remove from heat, sprinkle with additional parmesan to garnish. Serve!
Notes
- Can use thighs or tenders instead of breasts.
- Sun-dried tomatoes can be chopped if large.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg