Description
This Italian Chicken Orzo is a creamy, flavorful one-pan dish combining tender chicken breasts, savory orzo pasta, sun-dried tomatoes, fresh spinach, and fragrant herbs. Cooked in a rich chicken broth with white wine and finished with parmesan and cream, it offers a comforting yet elegant meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken & Seasoning
- 1 Tablespoon olive oil
- 2 chicken breasts
- Salt and black pepper to taste
- ½ Teaspoon red pepper flakes
- 2 Teaspoons fresh thyme
- ¼ Cup fresh basil, sliced (optional)
- 2 Teaspoons fresh lemon juice
Cooking Base
- 2 Tablespoons unsalted butter
- 3 Cloves garlic, chopped
- 1 shallot, chopped
- ½ Cup sun-dried tomatoes packed in oil
Pasta & Liquids
- 1½ Cups orzo
- ½ Cup white wine
- 3 Cups chicken stock
- 1 Cup heavy cream
Vegetables & Cheese
- 3 Cups fresh spinach
- ½ Cup parmesan cheese, freshly shredded
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner pieces. Season evenly with salt and black pepper to enhance flavor and ensure even cooking.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 1 to 2 minutes on each side until lightly browned. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add butter, chopped garlic, shallot, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until tender and fragrant.
- Add sun-dried tomatoes and orzo: Stir in sun-dried tomatoes and orzo, cooking for another 1-2 minutes to toast the pasta lightly while mixing flavors.
- Deglaze the pan: Pour in the white wine to deglaze, scraping the browned bits off the bottom of the skillet. This step intensifies the flavor of the dish.
- Add herbs and broth: Stir in fresh thyme and chicken stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer chicken and orzo: Return the chicken breasts to the pan. Cover and simmer for 10 to 15 minutes, or until the chicken is cooked through and the orzo has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Finish the sauce: Remove the chicken breasts and slice them. Add heavy cream, fresh spinach, parmesan cheese, basil (if using), and lemon juice into the skillet. Stir until the spinach wilts and the sauce is creamy and blended.
- Serve: Divide the orzo mixture onto plates or bowls. Top with sliced chicken breasts. Garnish with extra fresh basil for color and aroma.
Notes
- Ensure even cooking by slicing chicken breasts evenly so they cook uniformly and remain juicy.
- Stir the orzo occasionally while simmering to prevent it sticking to the bottom of the pan.
- Deglaze the pan thoroughly with white wine, scraping up all browned bits to add depth of flavor.
- Watch liquid levels during simmering; add additional broth if necessary to avoid burning or dryness.
- Taste and adjust seasoning near the end of cooking for flavor balance.
- Garnish with fresh basil just before serving for freshness and appealing presentation.
- Allow the dish to rest a few minutes to let flavors meld and orzo absorb any remaining liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
