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–+ servings
Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo: Ultimate Comfort Dish

This Creamy Sun-Dried Tomato Chicken Orzo is a delicious comfort dish that blends flavors and is quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinners
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breast tenderloins perfect for quick cooking and tenderness
  • 2 tablespoon olive oil enhances flavor while cooking chicken
  • 1 teaspoon paprika adds a warm, smoky flavor to the dish
  • 1 teaspoon Italian seasoning a blend of herbs that complements the sun-dried tomatoes
  • ¼ teaspoon salt enhances the overall taste of the chicken
  • ¼ teaspoon black pepper adds a bit of a kick
For the Sauce and Orzo
  • 1 tablespoon olive oil used to sauté garlic
  • 5 cloves garlic, minced gives the dish a robust, savory base
  • 1 cup sun-dried tomatoes, chopped brings a tangy sweetness to the creamy sauce
  • 1 cup orzo, uncooked a pasta that cooks quickly and absorbs flavors beautifully
  • 2 cups chicken stock adds richness and depth to the orzo
  • ¼ teaspoon salt balances the flavors in the sauce
For the Creamy Finish
  • 4 oz fresh spinach adds a pop of color and nutrients
  • ½ cup heavy cream creates a luxurious, velvety sauce
  • 1 tablespoon dried basil enhances the freshness of the dish
  • ¼ teaspoon red pepper flakes provides a delightful hint of heat
  • 2 tablespoon grated parmesan adds a nutty, cheesy finish on top

Equipment

  • non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a non-stick skillet, heat 2 tablespoons of olive oil over medium heat. Season 1 pound of chicken breast tenderloins with paprika, Italian seasoning, salt, and black pepper. Cook for about 5 minutes until golden brown and cooked through. Remove chicken and set aside.
  2. In the same skillet, add 1 tablespoon of olive oil and toss in 5 cloves of minced garlic. Sauté until fragrant, about 1-2 minutes, without browning.
  3. Stir in 1 cup of chopped sun-dried tomatoes. Cook for an additional minute, stirring occasionally to combine flavors.
  4. Pour in 1 cup of uncooked orzo and 2 cups of chicken stock. Bring to a gentle simmer and cook for about 10 minutes until the orzo is tender and has absorbed most of the liquid.
  5. Return the cooked chicken to the skillet and add 4 ounces of fresh spinach, ½ cup of heavy cream, 1 tablespoon of dried basil, and ¼ teaspoon of red pepper flakes. Stir well until the spinach wilts and heated through.
  6. Serve in shallow bowls, garnishing each serving with 2 tablespoons of grated parmesan. Enjoy!

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Perfect chicken texture ensures it stays juicy and tender. Avoid overcooking orzo for best results.

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