Creamy Sun-Dried Tomato Chicken Orzo

• 8 oz orzo
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sun-dried tomatoes, chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt to taste
• Pepper to taste
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook orzo according to package instructions; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown.
3. 3 Remove chicken; sauté onion and garlic in the same skillet until softened.
4. 4 Stir in sun-dried tomatoes, oregano, and basil.
5. 5 Add broth and bring to a simmer.
6. 6 Return chicken to skillet, reduce heat, and cook for 10 minutes.
7. 7 Stir in heavy cream and Parmesan; simmer until slightly thickened.
8. 8 Combine sauce with orzo and heat through.
9. 9 Garnish with parsley before serving.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add spinach or peas for extra veggies.
• Use penne or farfalle instead of orzo for a twist.

Substitutions

• If sun-dried tomatoes are not available, use oven-roasted tomatoes.
• Substitute almond milk for a lighter option, though it will alter the flavor.

Pairings

• Perfect with a side Caesar salad.
• Great with a slice of crusty bread to soak up the sauce.

Nutrition

Tips

• For extra flavor, toast the sun-dried tomatoes in a dry pan for a minute before adding to the skillet.
• Use rotisserie chicken for an even quicker meal!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and reheat gently on the stovetop, stirring in extra cream if needed.

Serving Suggestions

• Serve with a crisp green salad and warm garlic bread.
• Pairs beautifully with a glass of Chardonnay.

FAQ