Sun-Dried Tomato Chicken Skillet with Orzo
This Sun-Dried Tomato Chicken Skillet with Orzo is a quick, flavorful one-pan meal bursting with Mediterranean goodness and creamy Parmesan perfection.
Equipment
- Large Skillet or Sauté Pan
- Sharp chef’s knife
- Cutting Board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 1 pound chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 cup orzo pasta
- 2 cups chicken broth low-sodium recommended
- 1 medium onion yellow or white, diced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons olive oil extra virgin
- 1 cup spinach leaves fresh baby spinach, packed
- 1/2 cup Parmesan cheese grated, freshly grated preferred
- salt and pepper to taste
Instructions
Preparation
- Chop the sun-dried tomatoes into small pieces. Dice the onion and mince the garlic cloves. Cut the chicken breasts into bite-sized cubes, seasoning them lightly with salt and pepper.
Cooking
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Add the chicken pieces and cook until golden brown on all sides but not fully cooked through, about 4-5 minutes. Remove the chicken and set aside.
- In the same skillet, add remaining tablespoon of olive oil. Toss in diced onion and sauté until translucent and fragrant, about 3 minutes. Add minced garlic and cook for another minute.
- Stir in chopped sun-dried tomatoes, dried oregano, and basil. Cook together for 2 minutes to meld flavors.
- Add orzo pasta and stir to coat in the tomato and herb mixture. Slowly add chicken broth, stirring occasionally to prevent sticking. Bring to a gentle simmer.
- Return browned chicken pieces to the skillet. Cover and cook for about 10 minutes, until orzo is tender and chicken cooked through.
- Remove lid and stir in fresh spinach leaves, allowing them to wilt in residual heat. Sprinkle grated Parmesan cheese over top and stir to combine for a creamy finish.
- Adjust seasoning with salt and pepper to taste. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
Notes
- Brown the chicken first to lock in moisture and add caramelized flavor.
- Stir the orzo frequently while simmering to prevent sticking.
- Let spinach wilt gently in residual heat to preserve vibrant color.
- Use low-sodium broth to control saltiness, adjusting seasoning at the end.
- This dish reheats well and flavors deepen after a day or two.