Description
A creamy, flavorful one-pan dish featuring tender chicken and orzo pasta in a rich sun-dried tomato and Parmesan sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden, about 5-6 minutes per side. Remove and set aside.
- In the same skillet, add orzo, sun-dried tomatoes, and garlic. Cook for 1-2 minutes until fragrant.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer, then reduce heat to medium-low.
- Return chicken to the skillet, nestling it into the orzo mixture. Cover and cook for 15-20 minutes, until orzo is tender and chicken is cooked through.
- Stir in Parmesan cheese and red pepper flakes. Adjust seasoning if needed. Garnish with fresh basil before serving.
Notes
You can customize the seasonings to taste.