Creamy Italian Chicken Orzo Skillet
Indulge in the ultimate weeknight comfort food with this Creamy Italian Chicken Orzo Skillet—a one-pan wonder that's as hearty as it is flavorful! Juicy, seared chicken breasts are nestled in a luscious, creamy orzo pasta infused with Italian seasoning, garlic, and Parmesan cheese. Studded with vibrant spinach and tangy sun-dried tomatoes, this dish is a perfect balance of rich and fresh flavors. Toasted orzo pasta absorbs a savory chicken broth base, creating a velvety texture that's irresistibly satisfying. Ready in just 45 minutes, this skillet meal not only saves time but also makes cleanup a breeze. Garnished with fresh basil for a bright and fragrant finishing touch, it’s a family-friendly dinner that’s sure to impress.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups dry orzo pasta
- 3 cups chicken broth
- 0.75 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 cups spinach, roughly chopped
- 0.5 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning on both sides.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the butter. Once melted, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the orzo pasta and toast for 1-2 minutes, stirring frequently, to lightly brown it.
Pour in the chicken broth and bring the mixture to a gentle simmer. Stir occasionally to prevent sticking, and let the orzo cook for 8-10 minutes until tender and most of the liquid is absorbed.
Reduce the heat to low and stir in the heavy cream and Parmesan cheese until smooth and creamy.
Add the spinach and sun-dried tomatoes to the skillet, stirring until the spinach wilts, about 1-2 minutes.
Return the chicken breasts to the skillet, nestling them into the orzo mixture. Spoon some of the creamy sauce over the chicken.
Cover the skillet with a lid and let the chicken cook through, about 5-7 minutes, or until an internal temperature of 165°F (74°C) is reached.
Garnish with fresh basil and serve warm.
Nutrition Facts
Calories |
3181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 5708 mg | 248% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 33.8 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 856 mg | 66% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4663 mg | 99% | |
*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.
