Description
A creamy, flavorful dish featuring tender chicken, al dente orzo, and a luscious sun-dried tomato cream sauce. This dish is so good, it might just inspire a proposal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper to taste
- 1 cup uncooked orzo pasta
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ⅓ cup sun-dried tomatoes, chopped
- 1 tsp dried thyme or Italian seasoning
- 2 tbsp chopped fresh basil (optional, for garnish)
Instructions
- Season Chicken: Pat chicken breasts dry and season both sides with garlic powder, paprika, salt, and pepper.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Cook Orzo: In the same skillet, sauté garlic until fragrant. Add orzo and stir for 1 minute. Pour in chicken broth, stirring to scrape up any browned bits. Simmer for 5 minutes.
- Make Sauce: Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and thyme. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Combine and Cook: Return chicken to the skillet, nestling it into the orzo. Cover and cook for another 10 minutes, or until the chicken is cooked through and the orzo is tender.
- Serve: Garnish with fresh basil and serve hot.
Notes
- Substitute orzo with rice or quinoa for a different texture.
- Add spinach or peas for a boost of veggies.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 37g