Creamy Sun-Dried Tomato Chicken Orzo
A comforting one-skillet meal featuring tender seared chicken in a rich, garlicky orzo with sun-dried tomatoes, finished with Parmesan and basil.
Ingredients
Main Ingredients
- 2 cups orzo
- 4 pieces boneless, skinless chicken breasts Boneless thighs can be used for richer flavor.
- 1/2 teaspoon salt Plus more to taste.
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped Packed in oil or rehydrated if dry.
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream Can swap for full-fat coconut milk for dairy-free.
- 1/2 cup grated Parmesan cheese Nutritional yeast can be used for dairy-free.
- 1 tablespoon fresh basil, chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat chicken breasts dry and season both sides with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken and sear for 3–4 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add chopped sun-dried tomatoes and minced garlic; cook for 1–2 minutes until fragrant.
- Stir in the orzo and toast for 1–2 minutes, stirring to prevent burning.
- Pour in chicken broth and heavy cream; stir and bring to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the orzo mixture. Cover the skillet.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes.
- Ensure chicken is at an internal temperature of 165°F (74°C) and orzo is tender.
- Remove from oven and stir in grated Parmesan until melted and creamy.
- Sprinkle with chopped fresh basil and serve hot.
Notes
Store leftovers in an airtight container for up to 3–4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months.