Description
Tender chicken breasts simmered in a creamy sun-dried tomato sauce with orzo pasta—an easy and elegant one-pan meal that’s perfect for weeknights or special occasions.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 600 g)
- Salt and pepper, to taste
- 1 Tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 cup orzo
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 Tbsp chopped fresh basil (plus extra for garnish)
Instructions
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear chicken 4–5 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add onion and cook until softened, about 3 minutes. Stir in garlic, sun-dried tomatoes, oregano, and red pepper flakes; cook 1 minute.
- Add chicken broth and deglaze pan. Stir in orzo and nestle chicken back into the pan.
- Cover and simmer on low for 12–14 minutes, until orzo is tender and chicken is fully cooked.
- Remove chicken, stir in heavy cream, Parmesan, and basil. Return chicken to pan and simmer 2 more minutes.
- Garnish with additional basil and serve warm.
Notes
- Add spinach or peas during the last few minutes for extra veggies.
- Use half-and-half for a lighter cream sauce.
- Swap orzo for another small pasta if needed.
- To reheat, add a splash of broth or cream to maintain creaminess.
- Make ahead and store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with orzo
- Calories: 520
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg