One Pan Chicken Orzo

Name: One Pan Chicken Orzo
Cook time: 30 min
Yield: 4 servings
Ingredients: 2 breasts chicken breasts boneless, skinless, sliced into strips; 2 tbsp olive oil preferably from the jar of sun-dried tomatoes for extra flavor; 0 salt; 0 pepper; 1 tsp Italian seasoning optional; 1 tbsp olive oil; 3 cloves garlic minced; 0.5 tsp red pepper flakes optional, for a bit of heat; 1 cup orzo pasta; 2 cups chicken broth; 0.5 cup sun-dried tomatoes chopped; 0.5 cup heavy cream; 0.5 cup Parmesan cheese grated; 2 cups spinach packed; 0 chicken strips cooked; 0 basil or parsley fresh, for garnish; 0 Parmesan cheese extra, for garnish

One-Pan Chicken Orzo with Sun-Dried Tomatoes, Spinach, and Creamy Parmesan Sauce recipe that’s packed with flavor and easy to make. The creamy sauce with parmesan ties everything together, and it’s all done in one pan for a quick cleanup!

Cook time: 30 minutes

Servings: 4

Ingredients

2 breasts chicken breasts boneless, skinless, sliced into strips
2 tbsp olive oil preferably from the jar of sun-dried tomatoes for extra flavor
0 salt
0 pepper
1 tsp Italian seasoning optional
1 tbsp olive oil
3 cloves garlic minced
0.5 tsp red pepper flakes optional, for a bit of heat
1 cup orzo pasta
2 cups chicken broth
0.5 cup sun-dried tomatoes chopped
0.5 cup heavy cream
0.5 cup Parmesan cheese grated
2 cups spinach packed
0 chicken strips cooked
0 basil or parsley fresh, for garnish
0 Parmesan cheese extra, for garnish

Instructions

Season the chicken strips with salt, pepper, and Italian seasoning (if using). Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Toss in the minced garlic and red pepper flakes, sautéing until fragrant (about 30 seconds). Add the orzo to the pan, stirring to coat in the oil and garlic. Let it toast for 1-2 minutes for extra flavor.
Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir to combine. Bring to a simmer, reduce the heat to medium-low, and cover. Cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese melts and the sauce becomes creamy. Add the fresh spinach to the pan, allowing it to wilt in the heat (this will take about 1-2 minutes).
Return the cooked chicken to the pan, nestling it into the orzo and sauce. Let it all heat through for a minute or two.
Garnish with fresh basil or parsley and extra Parmesan if desired.