Sun-Dried Tomato and Basil Orzo with Pan-Seared Chicken

A sophisticated, one-pot comfort dish that marries juicy seared chicken with a velvety, sun-dried tomato and basil-infused orzo pasta, finished with a bright hint of lemon.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast, boneless, skinless
• 1.5 cup orzo pasta
• 0.5 cup sun-dried tomatoes in oil
• 4 clove garlic
• 3 cup chicken stock
• 0.5 cup heavy cream
• 0.5 cup parmesan cheese
• 0.25 cup fresh basil
• 0.5 unit lemon
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Cut the chicken breast into 1-inch bite-sized pieces and season them with half the salt and black pepper.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and sear until golden brown and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate. (about 8 min)
3. In the same skillet, add the remaining olive oil, minced garlic, and chopped sun-dried tomatoes. Sauté until fragrant. (about 2 min)
4. Add the orzo to the skillet and stir for 1 minute to lightly toast. Pour in the chicken stock and bring to a simmer. Cover and cook until the pasta is tender and most of the liquid is absorbed. (about 10 min)
5. Stir in the heavy cream and parmesan cheese until the sauce is smooth and thickened. Fold in the cooked chicken and chopped fresh basil. Squeeze the juice from the lemon half over the dish, adjust seasoning with the remaining salt and pepper, and serve immediately. (about 5 min)