Creamy orzo, savory chicken, and sun-dried tomatoes blend together in a vibrant, Mediterranean-inspired pan dish.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 cup sun-dried tomatoes packed in oil, drained and sliced
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 2 cups baby spinach leaves
→ Grains & Pasta
06 - 1 1/2 cups orzo pasta, uncooked
→ Liquids
07 - 3 cups low-sodium chicken broth
08 - 2 tablespoons olive oil
→ Dairy
09 - 1/3 cup grated Parmesan cheese
10 - 1/4 cup heavy cream, optional
→ Spices & Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - Fresh basil leaves, for serving
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, oregano, and basil, and sauté for 5-7 minutes until golden and cooked through. Transfer chicken to a plate and set aside.
02 - In the same skillet, add the remaining olive oil. Cook onion for 3 minutes until softened. Stir in garlic and sauté for 1 minute until fragrant.
03 - Add sun-dried tomatoes and uncooked orzo to the skillet, stirring to coat orzo with aromatics and oil.
04 - Pour in chicken broth and bring to a boil. Reduce heat to simmer, and cook uncovered for 10-12 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
05 - Return cooked chicken to the skillet. Add spinach, Parmesan, and heavy cream if using. Stir until spinach wilts and the mixture becomes creamy. Adjust seasoning to taste.
06 - Serve warm, garnished with fresh basil leaves if desired.
