Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons oil from sun-dried tomato jar
  • ½ cup (75g) sun-dried tomatoes, chopped (oil-packed preferred)
  • 3 cloves garlic, minced
  • 1 cup (200g) uncooked orzo pasta
  • 2 ¼ cups (530ml) chicken broth (or water with bouillon)
  • ½ cup (120ml) heavy cream
  • ⅓ cup (30g) grated Parmesan cheese, plus more for garnish
  • 1 cup (30g) baby spinach (optional)
  • ½ teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Season chicken with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through (internal temperature reaches 165°F/74°C).
  3. Remove chicken from the skillet and set aside; tent with foil to keep warm.
  4. Add sun-dried tomato oil to the skillet. Sauté sun-dried tomatoes and garlic until fragrant.
  5. Add orzo to the skillet and toast, stirring frequently, until lightly golden.
  6. Pour in chicken broth and bring to a simmer. Cover the skillet and cook until orzo is tender and most of the liquid is absorbed.
  7. Stir in heavy cream, Parmesan cheese, Italian seasoning, and spinach (if using). Simmer gently until creamy and spinach is wilted. Season with salt and pepper to taste.
  8. Slice chicken and place on top of the orzo. Garnish with fresh basil and extra Parmesan cheese, if desired. Serve immediately.