Here’s a rich and comforting recipe for Creamy Sun-Dried Tomato Chicken and Orzo—perfect for a quick weeknight dinner or a cozy meal.
🍅 Creamy Sun-Dried Tomato Chicken and Orzo
Ingredients (serves 3–4)
- 2–3 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil or 1 tbsp fresh chopped basil
- Optional: spinach or kale for extra greens
Instructions
1. Cook the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Sauté chicken 5–7 minutes until golden and cooked through. Remove and set aside.
2. Cook garlic and sun-dried tomatoes
- In the same skillet, add garlic and sun-dried tomatoes.
- Sauté 1–2 minutes until fragrant.
3. Cook the orzo
- Add chicken broth and bring to a simmer.
- Stir in orzo and cook according to package instructions (usually 8–10 minutes) until tender, stirring occasionally.
4. Make it creamy
- Reduce heat to low. Stir in heavy cream and Parmesan.
- Add cooked chicken back to the skillet.
- Mix in basil (and optional greens) until everything is combined and creamy.
5. Serve
- Serve hot, garnished with extra Parmesan or fresh basil.
🔥 Tips
- Use sun-dried tomatoes in oil—they add more flavor than dry-packed ones.
- For a lighter version, replace cream with Greek yogurt or coconut milk.
- Add mushrooms or bell peppers for more veggies.
- Leftovers reheat well and thicken slightly; just add a splash of broth or cream.
If you want, I can give you a one-pot version where the chicken, orzo, and sauce cook together for even less cleanup.
Do you want me to do that?
