Orzo with Chicken, Spinach, and Sun Dried Tomatoes (40 Minutes)

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Orzo, though often mistaken for a grain, is actually a small rice-shaped pasta, and it’s perfect for creating dishes that are both comforting and elegant. This recipe brings together succulent chicken breast, earthy spinach, and the rich intensity of sundried tomatoes in a creamy sauce. The end result is a dish that is both nourishing and packed with flavor, making it a great choice for a weeknight dinner or a gathering with friends.

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 1 cup orzo pasta
  • 2 whole chicken breasts
  • 1/2 cup sundried tomatoes, chopped
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • Salt and pepper, to taste
  • Fresh herbs for garnish

Instructions

  1. Cook the Orzo (10 minutes): In a pot of boiling salted water, cook the orzo until al dente, according to package instructions. Drain and set aside.
  2. Season and Sear the Chicken (12 minutes): Season both sides of the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Place the chicken breasts in the skillet and cook for about 6 minutes on each side, or until golden brown and nearly cooked through.
  3. Add Garlic and Sundried Tomatoes (3 minutes): Push the chicken breasts to one side of the skillet. Add the minced garlic to the empty side, sautéing until fragrant. Stir in the sundried tomatoes, ensuring they’re warmed through.
  4. Integrate Spinach and Cream (5 minutes): Spread out the fresh spinach in the skillet around the chicken. Let it wilt slightly, then pour in the heavy cream. Stir gently around the chicken, ensuring the spinach and sundried tomatoes mix with the cream.
  5. Blend Orzo and Cheese (4 minutes): Add the cooked orzo to the skillet, gently stirring it into the creamy mixture. Pour in chicken broth as necessary to maintain a creamy consistency. Mix in the Parmesan cheese until it’s melted and the dish is uniformly creamy.
  6. Serve (2 minutes): Plate each chicken breast atop a generous serving of creamy orzo. Garnish with herbs as desired.

Notes

For a perfect sear on your chicken, ensure the skillet is hot but not smoking before adding the chicken breasts. The sundried tomatoes bring a concentrated flavor, but if they seem too intense, pre-soak them in warm water. Pairing this dish with a glass of white wine accentuates its rich flavors. Always let your chicken rest for a few minutes after cooking to retain juiciness. A side salad with a tangy vinaigrette can provide a refreshing contrast to the creamy orzo.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 28g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 42g
  • Cholesterol: 130mg

Pair this with...

Homemade Boule Loaf

Grab 4 cups all-purpose flour, 1 packet (or 2 ¼ tsp) of active dry yeast, about 1 ½ cups warm water, and 1 ½ tsp salt. Dissolve that yeast in warm water and let it sit until it's foamy, around 5 minutes. Now, mix in the flour and salt, get your hands dirty, and knead until smooth. Let the dough rise in a cozy spot until it's doubled in size, about an hour. Preheat your oven to 425°F (220°C). Shape your dough into a ball and score the top with an "X" or design of your choosing. Bake for about 30 minutes until golden brown. Let it cool and enjoy the magic of homemade bread.

Garlic Butter Mushrooms

Start by heating your trusty cast iron skillet or pan over medium heat, adding a generous pat of butter. As the butter melts and begins to sizzle, toss in finely minced garlic and let it infuse its aromatic essence. Before the garlic browns, introduce the whole mushrooms, making sure they've been cleaned and patted dry. The key is to give them space, so they brown nicely rather than steam. As they cook, turn them occasionally so they get a beautiful sear on all sides. Season with salt and pepper to taste. Once the mushrooms are golden and tender, finish off with a sprinkle of fresh parsley for a burst of color and freshness.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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