Description
A creamy, sun-dried tomato, and spinach-infused chicken and orzo dish, all cooked in one pot for minimal cleanup. This recipe is known for its rich flavors and appealing presentation, often leading to a memorable meal that’s perfect for a special occasion or a delightful weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/2 cup finely chopped yellow onion or shallots
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 4 cups chicken broth (low sodium recommended)
- 1 cup uncooked orzo pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 cups fresh spinach, roughly chopped
- Fresh basil or parsley for garnish (optional)
- Red pepper flakes for garnish (optional)
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Season the chicken pieces with oregano, basil, garlic powder, salt, and pepper. Add chicken to the hot skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the chopped onion (or shallots) to the skillet and sauté for 3-4 minutes, until softened.
- Stir in the minced garlic and chopped sun-dried tomatoes and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the uncooked orzo pasta. Bring the liquid back to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Return the cooked chicken to the skillet. Stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly.
- Stir in the fresh spinach until it wilts, about 1-2 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve immediately, garnished with fresh basil or parsley and a sprinkle of red pepper flakes, if desired.
Notes
- For extra flavor, deglaze the pan with a splash of white wine before adding the chicken broth.
- If you prefer a thicker sauce, you can add an additional tablespoon of Parmesan cheese.
- Feel free to add other vegetables like mushrooms or bell peppers along with the onion.
- If the sauce becomes too thick, add a splash more chicken broth or water to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water if needed.
- This dish can be made vegetarian by omitting the chicken and using vegetable broth, perhaps adding cannellini beans or chickpeas for protein.
Nutrition
- Serving Size: 1 bowl (approx. 300-450g)
- Calories: 500-700 (varies based on specific ingredients and portion size)
- Sugar: 3-7g
- Sodium: 600-1200mg (varies with low-sodium ingredients vs. regular)
- Fat: 25-40g
- Saturated Fat: 10-20g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 30-50g
- Fiber: 3-6g
- Protein: 30-45g
- Cholesterol: 100-150mg
Keywords: Marry Me Chicken, One Pot, Orzo, Chicken, Sun-Dried Tomatoes, Creamy Pasta, Easy Dinner, Romantic Dinner