Description
A creamy, one-pot chicken orzo dish with sun-dried tomatoes, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Chicken breast tenderloins
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 5 cloves Garlic, minced
- 1 cup Sun-dried tomatoes, chopped
- 1 cup Orzo, uncooked
- 2 cups Chicken stock
- 4 ounces Fresh spinach
- 1/2 cup Heavy cream
- 1 tablespoon Dried basil
- 1/4 teaspoon Red pepper flakes
- 2 tablespoons Grated Parmesan
Instructions
- Sear the chicken: In a large pot or deep skillet, heat the olive oil over medium-high heat. Add the chicken seasoned with paprika, Italian seasoning, salt, and pepper, and sear for about 5-7 minutes until it’s golden brown.
- Add the garlic: Toss in the minced garlic and stir it around until fragrant, about 1 minute.
- Scrape the yummy bits: Using a wooden spoon, scrape up any bits stuck to the bottom of the pot.
- Add the tomatoes: Add the chopped sun-dried tomatoes and give them about 2 minutes to mingle with the chicken and garlic.
- Add orzo & stock: Stir in the uncooked orzo and chicken stock. Bring it to a simmer, then reduce the heat. Cook for 10-12 minutes, stirring occasionally until the orzo is tender.
- Add spinach and cream: Stir in the fresh spinach, heavy cream, dried basil, and red pepper flakes; cook for another 3-4 minutes until the spinach wilts and everything is beautifully creamy.
- Finish with cheese: Remove from heat and stir in the grated Parmesan.
Notes
This dish can be customized with various vegetables or proteins. Great for leftovers and easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg