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One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.
By quardart_seisey
•
Added about 2 months ago
•
Updated about 1 month ago
Easy
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves 6
Ingredients (for 6 servings)
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2.0 tbsp Extra Virgin Olive Oil
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1.0 lb Boneless Skinless Chicken Breasts
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1.0 tsp Dried Oregano
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1.0 tsp Paprika
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0.5 tsp Crushed Red Pepper Flakes
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1.0 piece Kosher Salt And Black Pepper
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2.0 tbsp Butter
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1.0 piece Shallot, Chopped
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2.0 clove Garlic, Minced
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1.0 cup Dry Orzo
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0.33 cup Dry White Wine
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1.0 cup Heavy Cream
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2.0 tsp Dijon Mustard
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0.33 cup Grated Parmesan Cheese
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2.0 cup Fresh Baby Spinach
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0.5 cup Oil Packed Sun Dried Tomatoes, Oil Drained
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1.0 piece Lemon, Squeezed
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1.0 piece Fresh Rosemary, For Serving
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
316
Calories
29.3g
Protein
15.2g
Carbs
15.0g
Fat
1.4g
Fiber
1.5g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
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Instructions
1. Preheat the oven to 400 degrees F
2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
4. Serve the chicken topped with lemon juice and rosemary, if desired.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
4. Serve the chicken topped with lemon juice and rosemary, if desired.