Savory Creamy Sun-Dried Tomato Chicken Orzo Delight
A quick 30-minute Creamy Sun-Dried Tomato Chicken Orzo transforming simple ingredients into a crowd-pleasing meal.
Equipment
- large skillet
Ingredients
For the Chicken
- 1 lb chicken breast tenderloins select tenderloins for a quick cook and juicy finish
- 2 tablespoon olive oil keeps the chicken moist while adding flavor
- 1 teaspoon paprika brings a subtle sweetness and a lovely color
- 1 teaspoon Italian seasoning a blend of herbs elevates the overall taste
- ¼ teaspoon salt enhances the flavors of all ingredients
- ¼ teaspoon black pepper adds a gentle kick to the dish
For the Orzo
- 1 cup orzo, uncooked small pasta shape that absorbs flavors beautifully
- 2 cups chicken stock use homemade or low-sodium for a healthier option
- ¼ teaspoon salt balances the dish, especially with added stock
For the Sauce
- 5 cloves garlic, minced infuses the dish with rich, aromatic flavors
- 1 cup sun-dried tomatoes, chopped provides a tangy sweetness for that signature taste
- 4 oz fresh spinach adds color and vital nutrients
- ½ cup heavy cream creates a luscious and creamy sauce
- 1 tablespoon dried basil offers a robust herbal note
- ¼ teaspoon red pepper flakes adds just the right amount of heat
For Serving
- 2 tablespoon grated parmesan sprinkles on top for added richness and flavor!
Instructions
Step-by-Step Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breast tenderloins with paprika, Italian seasoning, salt, and black pepper. Once the oil is shimmering, add the seasoned tenderloins to the skillet, cooking for about 5 minutes or until they are golden brown and no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and reduce the heat to medium. Add in the minced garlic, stirring it for about 30 seconds or until fragrant and golden.
- Next, stir in the chopped sun-dried tomatoes, allowing them to sauté with the garlic for 1-2 minutes.
- Add the uncooked orzo to the skillet, followed by the chicken stock and an additional ¼ teaspoon of salt. Stir everything together, bringing the mixture to a gentle simmer over medium heat. Cook for about 10-12 minutes, stirring occasionally, until the orzo absorbs the stock and becomes tender.
- Once the orzo is tender, return the cooked chicken to the skillet. Gently fold in the fresh spinach, followed by the heavy cream, dried basil, and red pepper flakes. Cook over low heat for about 2-3 minutes, or until the spinach wilts and the sauce thickens to a creamy consistency.
- Finally, serve your Creamy Sun-Dried Tomato Chicken Orzo hot, garnished with grated parmesan on top.
Notes
Consider making a double batch to save you time on busy days. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat gently with a splash of chicken stock to restore creaminess.
Nutrition
Serving: 1servingsCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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