Description
Savor the flavors of Tuscany! This one-pot chicken orzo features herbs, sun-dried tomatoes & spinach. Easy, quick & comforting. Cook tonight!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- ½ cup (60g) sun-dried tomatoes in oil, drained and chopped
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1½ cups (300g) uncooked orzo pasta
- 3½ cups (830ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 4 cups (120g) fresh spinach, roughly chopped
- ½ cup (50g) freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Season chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet over medium-high heat. Cook chicken for 4-5 minutes until golden brown. Transfer to a plate.
- Reduce heat to medium and add diced onion. Cook for 2-3 minutes until softened. Add garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Sauté for 30-60 seconds until fragrant.
- Add uncooked orzo and stir for about 1 minute to lightly toast. Pour in chicken broth and scrape the bottom of the pan to release any browned bits.
- Return chicken and accumulated juices to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is nearly tender and most liquid is absorbed.
- Stir in heavy cream and spinach. Continue cooking uncovered for 2-3 minutes until spinach wilts and sauce thickens slightly. Remove from heat and fold in Parmesan cheese. Adjust seasoning with salt and pepper.
- Let rest for 5 minutes before serving. Garnish with fresh basil.