Description
A cozy one-skillet dinner featuring seared chicken, tender orzo, sun-dried tomatoes, and vibrant spinach simmered in chicken broth.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, packed
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- About 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Season both sides of the chicken breasts with salt and pepper and sear for 3–4 minutes per side until golden brown.
- Remove chicken and set aside.
- Add minced garlic and sun-dried tomatoes to the skillet and sauté for 1–2 minutes.
- Add orzo, stirring to coat it in the oil and mixture; toast for 30–45 seconds.
- Pour in chicken broth and nestle the seared chicken into the skillet. Bring to a gentle simmer.
- Cover and cook for 8–12 minutes until orzo is tender and liquid is absorbed.
- Remove chicken, slice against the grain, stir in spinach and Italian seasoning, then return the sliced chicken to the skillet and cook until spinach wilts.
- Serve hot and enjoy!
Notes
Adjust simmer time if using chicken thighs. For creaminess, stir in cream or Parmesan at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian