Description
A delicious and creamy chicken orzo dish with sun-dried tomatoes and Italian seasoning.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 1 cup dry orzo
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken with salt, black pepper, paprika, and Italian seasoning until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes until golden and mostly cooked through, then transfer it to a plate.
- In the same skillet, add the garlic and sun-dried tomatoes. Cook for about 30 seconds until fragrant.
- Stir in the dry orzo and toast it for 1 to 2 minutes, stirring often.
- Pour in the chicken broth and bring everything to a gentle simmer. Cook for 8 to 10 minutes, stirring often, until the orzo is tender.
- Lower the heat and stir in the heavy cream and grated Parmesan until the sauce is smooth and creamy.
- Return the chicken to the skillet and cook for another 3 to 4 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Stir in the fresh basil and parsley, then serve warm.
Notes
- For added flavor, consider marinating the chicken in Italian dressing before cooking.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg