Description
This Italian Chicken Orzo is a creamy, flavorful one-pan meal packed with tender chicken breasts, sun-dried tomatoes, fresh spinach, and parmesan cheese. The orzo pasta cooks directly in the skillet with broth and white wine, absorbing rich flavors and a velvety sauce. Finished with fresh herbs and a squeeze of lemon, this comforting Italian-inspired dish is perfect for an easy weeknight dinner that impresses.
Ingredients
Units
Scale
Protein and Dairy
- 2 chicken breasts
- 1/2 cup parmesan cheese, freshly shredded
- 2 tablespoons unsalted butter
- 1 cup heavy cream
Vegetables and Aromatics
- 1/2 cup sun-dried tomatoes packed in oil
- 3 cups fresh spinach
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 1/4 cup fresh basil, sliced (optional)
Grains and Liquids
- 1 1/2 cups orzo
- 3 cups chicken stock
- 1/2 cup white wine
Oils and Seasonings
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 2 teaspoons fresh thyme
- 2 teaspoons fresh lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides lightly with salt and black pepper to enhance flavor and ensure even cooking.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat, then sear the chicken breasts for 1 to 2 minutes per side until nicely browned. Remove the chicken from the skillet and set aside to rest.
- Sauté aromatics: In the same skillet, add butter, chopped garlic, shallots, and red pepper flakes. Cook for about 5 minutes until the shallots are tender and fragrant, stirring frequently to prevent burning.
- Cook orzo and tomatoes: Stir in the sun-dried tomatoes and orzo, cooking for an additional 1 to 2 minutes while stirring often to coat the pasta and develop flavor.
- Deglaze the pan: Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to lift all the flavorful browned bits. This adds depth to the sauce.
- Add herbs and broth: Stir in fresh thyme and chicken stock. Bring the mixture to a boil, then reduce heat to a simmer for a slow, steady cook.
- Simmer chicken and orzo: Return the chicken breasts to the skillet, cover, and let everything simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking, until both chicken and orzo are fully cooked and most of the liquid is absorbed.
- Slice the chicken: Remove the cooked chicken breasts, slice them into strips, and set aside temporarily.
- Finish the sauce: Stir in heavy cream, fresh spinach, parmesan cheese, fresh basil (if using), and lemon juice. Mix well until the spinach wilts and the sauce is creamy and cohesive.
- Serve and garnish: Divide the orzo mixture among plates or bowls, top with the sliced chicken breasts, and garnish with extra fresh basil leaves for a burst of color and flavor.
Notes
- Ensure even cooking: Slice chicken breasts evenly to ensure they cook uniformly and stay juicy.
- Prevent sticking: Stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the pan.
- Deglaze thoroughly: Scrape up all the browned bits when deglazing the pan with white wine to incorporate extra flavor.
- Watch the liquid levels: Keep an eye on the liquid levels during simmering; add more broth if necessary to avoid burning.
- Adjust seasonings: Taste and adjust seasonings near the end of cooking to ensure the flavors are balanced.
- Garnish fresh: Garnish with fresh basil just before serving for a burst of flavor and color.
- Let it rest: Allow the dish to sit for a few minutes before serving to let the flavors meld, and the orzo absorb any remaining liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
