Description
A comforting one-skillet meal of creamy orzo cooked with golden seared chicken, Parmesan cheese, spinach, and sun-dried tomatoes. It’s rich, flavorful, and perfect for a cozy dinner without the mess.
Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- 3 garlic cloves, minced
- 1 small shallot, finely chopped
- 2 cups fresh spinach
- ⅓ cup sun-dried tomatoes, chopped
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then sear for 4–5 minutes per side until golden brown. Remove and set aside.
- Add remaining olive oil, garlic, and shallot to the skillet. Sauté for 2 minutes.
- Stir in the orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer. Nestle the chicken back into the pan.
- Cover and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in spinach, sun-dried tomatoes, cream, and Parmesan. Cook for 2–3 minutes until spinach wilts and cheese melts.
- Adjust seasoning and serve hot with extra Parmesan if desired.
Notes
- Use chicken thighs for more flavor and tenderness.
- Don’t skip toasting the orzo – it adds nuttiness.
- Add a splash of broth if the mixture gets too thick when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken and orzo, one skillet meals, creamy orzo, parmesan chicken, quick dinner