Description
A silky, comforting one-pan dinner featuring seared chicken and creamy, tomato-speckled orzo baked to perfection.
Ingredients
- 2 cups orzo
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped (oil-packed recommended)
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium is fine)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon fresh basil, chopped (plus extra for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Sear the chicken for 3–4 minutes per side until golden brown. Remove to a plate and set aside.
- Reduce heat to medium, add sun-dried tomatoes and garlic to the skillet, and sauté for 1–2 minutes until fragrant.
- Stir in the orzo and toast for 1–2 minutes, stirring constantly.
- Pour in chicken broth and heavy cream, stirring to combine and bring to a gentle simmer.
- Return the seared chicken to the skillet, nestling into the orzo mixture.
- Cover the skillet and transfer to the preheated oven.
- Bake for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the orzo is tender.
- Remove from oven and stir in Parmesan cheese until melted and sauce is silky. Let rest for 3–5 minutes.
- Sprinkle with basil and serve hot.
Notes
Use oil-packed sun-dried tomatoes for more flavor; can be made with chicken thighs for juicier results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian