Description
Tender seared chicken served with creamy Parmesan orzo, wilted spinach, and sun-dried tomatoes for a bright, tangy lift.
Ingredients
- 2 boneless skinless chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup chicken broth (low-sodium recommended)
- 1 cup orzo pasta
- ½ cup heavy cream
- 1 cup fresh spinach (packed)
- ½ cup grated Parmesan cheese
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chicken and cook 6–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium-low. Add the minced garlic and sun-dried tomatoes to the skillet. Sauté 1–2 minutes until fragrant.
- Pour in the chicken broth and bring it to a gentle boil.
- Stir in the orzo. Simmer according to package directions—typically 8–10 minutes—stirring occasionally. Aim for al dente; the orzo will finish cooking in the sauce.
- Reduce heat to low. Stir in the heavy cream, spinach, and grated Parmesan. Cook until the spinach wilts and the sauce is silky, about 1–2 minutes.
- Slice the cooked chicken into strips or cubes and return it to the skillet. Stir to combine and heat through.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Use half-and-half instead of heavy cream for a lighter sauce. For a dairy-free version, use coconut cream and nutritional yeast, and omit Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian