Description
This Italian Chicken Orzo is a creamy, flavorful one-pan meal combining tender seared chicken breasts with orzo pasta, fresh spinach, sun-dried tomatoes, and a rich blend of Parmesan, white wine, and herbs. Perfect for a comforting weeknight dinner, this dish expertly balances savory and fresh flavors with a luscious sauce made from heavy cream and chicken stock.
Ingredients
Scale
Chicken and Seasoning
- 1 Tablespoon olive oil
- 2 chicken breasts
- Salt and black pepper to taste
Pasta and Vegetables
- 1½ Cups orzo
- 3 Cups spinach, fresh
- ½ Cup sun-dried tomatoes packed in oil
- 1 shallot, chopped
- 3 cloves garlic, chopped
- ¼ Cup fresh basil, sliced (optional)
Liquids and Dairy
- 3 Cups chicken stock
- ½ Cup white wine
- 1 Cup heavy cream
- 2 Tablespoons unsalted butter
- ½ Cup Parmesan cheese, freshly shredded
Herbs and Spices
- ½ Teaspoon red pepper flakes
- 2 Teaspoons fresh thyme
- 2 Teaspoons fresh lemon juice
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to make them thinner, then season evenly with salt and black pepper.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 1 to 2 minutes on each side until golden but not fully cooked. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add butter, garlic, shallot, and red pepper flakes. Cook over medium heat for about 5 minutes until the shallots and garlic are tender and fragrant.
- Add orzo and sun-dried tomatoes: Stir in the sun-dried tomatoes and orzo pasta, cooking for 1 to 2 minutes to lightly toast the orzo and release flavors.
- Deglaze the pan: Pour in the white wine, scraping the skillet bottom to lift any browned bits for added flavor.
- Add broth and herbs: Stir in fresh thyme and chicken stock. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook chicken and orzo: Return chicken breasts to the skillet, cover, and simmer for 10 to 15 minutes, stirring occasionally to prevent sticking, until orzo is tender and chicken is cooked through.
- Slice chicken: Remove chicken breasts from the skillet, slice them, and set aside.
- Finish the sauce: Stir heavy cream, fresh spinach, Parmesan cheese, fresh basil, and lemon juice into the orzo mixture. Cook until spinach wilts and cheese melts, creating a creamy sauce.
- Serve: Divide the orzo and sauce between plates or bowls. Top with the sliced chicken breasts and garnish with additional fresh basil if desired.
Notes
- Ensure even cooking by slicing chicken breasts evenly to keep them juicy.
- Stir the orzo occasionally during simmering to prevent it from sticking to the skillet.
- Deglaze thoroughly with white wine to incorporate all the flavorful browned bits.
- Watch liquid levels while simmering; add more chicken broth if needed to avoid burning or drying out.
- Taste and adjust seasonings near the end to balance flavors.
- Garnish with fresh basil just before serving for vibrant color and aroma.
- Let the dish rest a few minutes before serving to meld flavors and fully absorb the sauce.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
