Creamy Sun-Dried Tomato and Spinach Chicken Orzo

A sophisticated, one-pot comfort meal combining seared chicken breast with tender orzo in a velvety Parmesan and sun-dried tomato cream sauce. This Italian-inspired dish balances rich savory depth with bright, acidic notes from sun-dried tomatoes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast
• 1.5 cup orzo
• 0.5 cup sun-dried tomatoes
• 1 cup heavy cream
• 3 cup chicken stock
• 0.5 cup parmesan
• 3 cup spinach
• 3 clove garlic
• 2 tbsp olive oil
• 1 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Cut the chicken breast into 1-inch bite-sized pieces. Season with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 6 minutes. Remove chicken from the pan and set aside. (about 6 min)
3. In the same skillet, mince the garlic and roughly chop the sun-dried tomatoes. Sauté them for 1 minute until fragrant. (about 1 min)
4. Add the dry orzo to the skillet, stirring to toast slightly for 1 minute. (about 1 min)
5. Pour in the chicken stock and dried oregano. Bring to a simmer, cover, and cook until the orzo is nearly tender, about 10 minutes. (about 10 min)
6. Stir in the heavy cream, Parmesan, and spinach. Cook until the spinach has wilted and the sauce has thickened, about 3 minutes. (about 3 min)
7. Return the cooked chicken to the skillet, stir to combine and heat through for 2 minutes before serving. (about 2 min)