Creamy orzo with chicken, sun-dried tomatoes, and spinach creates a cozy, flavorful Italian-inspired main dish.
# Ingredients:
→ Poultry
01 - 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 teaspoon dried Italian herbs
→ Vegetables and Aromatics
05 - 2 tablespoons olive oil
06 - 1 small yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
09 - 2 cups baby spinach, roughly chopped
→ Pasta and Liquid
10 - 1 cup orzo pasta
11 - 2 1/2 cups low-sodium chicken broth
12 - 1/2 cup heavy cream
→ Cheese and Seasonings
13 - 1/2 cup grated Parmesan cheese
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - Salt and black pepper, to taste
16 - Fresh basil, for garnish (optional)
# Instructions:
01 - Season the chicken pieces with salt, pepper, and Italian herbs.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and mostly cooked through, about 5-6 minutes. Remove to a plate and set aside.
03 - In the same pot, add the onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the sun-dried tomatoes and orzo, stirring to coat the orzo in the oil and aromatics.
05 - Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, for 7-9 minutes, until the orzo is nearly tender.
06 - Return the chicken to the pot along with any juices. Add the heavy cream and spinach. Continue to cook, stirring, until the chicken is cooked through, the orzo is creamy, and the spinach is wilted, about 3-5 minutes.
07 - Stir in the Parmesan cheese and red pepper flakes (if using). Adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh basil if desired.
