Creamy Sun-Dried Tomato Chicken and Orzo
This week's recipe, Creamy Sun-Dried Tomato Chicken + Orzo, comes from my wonderful teammate, Moorea, who says: "The sun-dried tomatoes make this extra delicious. My family loved it so much they all went back for seconds!"
Made in one skillet with tender chicken, orzo, spinach, and a creamy sun-dried tomato base, it’s the kind of comforting, flavor-packed dish you’ll crave on repeat. Enjoy!
Ingredients
- 1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
- 2 Tablespoons Olive Oil
- 4-5 Cloves Garlic mashed
- ¾ Cup Sun-Dried Tomatoes packed in oil and drained
- 2 Teaspoons Italian seasoning
- 2 Teaspoons Paprika
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- 1 Cup Orzo
- 2 ¾ Cups Chicken Broth or Water
- ¾ Cup Full-Fat Coconut Milk or Heavy Cream
- 2 Large Handfuls Fresh Spinach
- ¾ Cup Parmesan Cheese freshly grated
Instructions
- To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
- Heat a skillet, on the stove, over medium heat, and add in the oil.
- Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
- Then, add in the sun-dried tomatoes, garlic, Italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
- Then, add in the orzo and broth and stir well.
- Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.
- Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.
- Finally, add in the freshly-grated parmesan cheese and stir one last time.
- Once it's done, remove it from the heat, serve it immediately, and enjoy!
