Description
A comforting chicken dish with creamy orzo, spinach, and sun-dried tomatoes—perfect for cozy weeknight dinners.
Ingredients
Scale
- 4 chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach
- 1/2 cup sun-dried tomatoes
- 1/2 cup Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Season chicken breasts with salt and pepper and add them to the pan. Cook until browned on both sides and cooked through, about 6-7 minutes per side.
- Remove chicken from the pan and set aside. In the same pan, add garlic and sauté for about 30 seconds until fragrant.
- Add chicken broth, orzo, and sun-dried tomatoes to the pan. Bring to a boil, then reduce heat, cover, and simmer for about 10-12 minutes, or until the orzo is cooked.
- Stir in heavy cream, Parmesan cheese, and spinach. Allow the spinach to wilt into the creamy goodness.
- Return the chicken to the pan, coating it in the luscious sauce.
- Serve hot, garnished with fresh basil for a pop of color and flavor.
Notes
Make-ahead magic: This dish is fantastic for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg