Ingredients:
- 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets): Approximately 600g
- Salt: To taste
- Black pepper: To taste
- 1 tsp garlic powder: 5 ml
- 1 tsp onion powder: 5 ml
- 1 tsp Italian seasoning: 5 ml
- 2 tbsp olive oil: 30 ml
- 2–3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for a kick): 2.5 ml
- ½ cup sun-dried tomatoes (oil-packed, drained and chopped): Approximately 70g
- 1 cup orzo pasta: Approximately 170g
- 1 cup low-sodium chicken broth: 240 ml
- 1 cup heavy cream: 240 ml
- ½ cup grated Parmesan cheese: Approximately 50g
- 1 cup baby spinach (optional): Approximately 30g
- ¼ cup fresh basil, chopped (plus more for garnish): Approximately 15g
Instructions:
- Pat chicken cutlets dry. Season generously with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Heat olive oil in the skillet over medium-high heat. Sear chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
- Reduce heat to medium. Add minced garlic and red pepper flakes (if using) to the skillet and sauté for 30 seconds, until fragrant (but not burnt!). Add sun-dried tomatoes and sauté for another minute.
- Add orzo pasta to the skillet and toast for 1-2 minutes, stirring constantly.
- Pour in chicken broth and heavy cream. Stir well to combine and scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a simmer, then reduce heat to low. Simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened. Add a splash of broth or water if the orzo absorbs all the liquid too quickly.
- Stir in Parmesan cheese and spinach (if using). Cook until the spinach wilts and the cheese is melted and incorporated.
- Nestled the seared chicken cutlets back into the orzo and sauce. Simmer for another 2-3 minutes to warm through.
- Sprinkle with fresh basil. Serve immediately and bask in the adoration.