Chicken and Sun Dried Tomato Orzo
Indulge in the rich, Mediterranean-inspired flavors of Chicken and Sun-Dried Tomato Orzo—a one-skillet masterpiece that's perfect for busy weeknights or cozy dinners. Juicy, seared chicken breasts are nestled in a bed of creamy orzo pasta, infused with the bold, tangy taste of sun-dried tomatoes and a touch of garlic. Simmered in savory chicken broth and finished with luscious heavy cream and Parmesan cheese, this dish achieves an irresistibly velvety texture. A sprinkle of fresh parsley adds a vibrant, herbaceous note to every bite. With minimal effort and just 40 minutes from start to finish, this recipe combines convenience with gourmet flair. Perfect for family dinners or as a show-stopping meal for guests, this hearty dish pairs beautifully with a fresh green salad or crusty bread to soak up the rich sauce.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes, chopped
- 4 cups Chicken broth
- 1.5 cups Orzo
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken and set aside on a plate (it will finish cooking later).
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes.
Pour in the chicken broth and bring it to a gentle boil.
Stir in the orzo pasta. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Slice the chicken breasts into strips and return them to the skillet. Cover and let them cook through for 3-5 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and smooth.
Sprinkle the dish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 6597 mg | 287% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 25.7 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3768 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
