Description
A comforting one-pan dish featuring tender chicken, sun-dried tomatoes, and creamy cheese, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breast, cut into cubes
- 2 tablespoons olive oil
- 4–5 cloves garlic, minced
- 3/4 cup sun-dried tomatoes, drained if in oil
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup orzo
- 2 1/2 cups chicken broth (or water)
- 3/4 cup full-fat coconut milk or heavy cream
- 2 large handfuls fresh spinach
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Pat the chicken dry and cut it into bite-sized cubes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken cubes and cook for 2-3 minutes until the edges start to turn brown.
- Stir in the sun-dried tomatoes, minced garlic, Italian seasoning, paprika, salt, and pepper; cook for an additional 3-4 minutes until fragrant.
- Add the orzo and 2 1/2 cups of chicken broth; stir well to combine.
- Cover the skillet and reduce the heat to medium; let it simmer for about 12 minutes, stirring occasionally.
- Check the orzo; if it needs more time, add a splash of broth or water.
- Once the orzo is cooked and most liquid is absorbed, stir in the coconut milk or heavy cream and fresh spinach.
- Mix gently until the spinach wilts.
- Add the grated Parmesan cheese, stirring until melted and creamy.
- Remove from heat and serve immediately.
Notes
Serve with a crisp salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, one-pan, orzo, weeknight dinner, comfort food