Craving a quick and comforting meal? Look no further than this One-Pan Creamy Chicken Orzo! Tender, bite-sized chicken pieces mingle with orzo pasta in a luxuriously creamy sauce with pops of flavor from sun-dried tomatoes and spinach. It's a one-pot wonder that's perfect for busy weeknights, requiring minimal cleanup and delivering maximum satisfaction.
Detailed Recipe
Ingredients:
The Protein:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
The Carbs:
- 1 ½ cups orzo pasta
The Veggies:
- ½ cup sun-dried tomatoes (oil-packed, drained)
- 4 cups baby spinach, roughly chopped
Creamy Base:
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
Flavor Boosters:
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat & Season: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large bowl, toss the chicken pieces with olive oil, oregano, salt, and pepper.
- Sauté the Chicken: Heat a large oven-safe skillet over medium heat. Sear the chicken pieces until golden brown on all sides.
- Add the Orzo: Add the uncooked orzo to the skillet and stir to coat it with the pan drippings.
- Broth & Seasonings: Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- Nestle the Veggies: Nestle the sun-dried tomatoes and spinach on top of the orzo and chicken. Don't stir them in yet.
- Bake to Perfection: Transfer the skillet to the preheated oven and bake uncovered for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Stir in the Cream: Remove the skillet from the oven and stir in the heavy cream and Parmesan cheese. Let the mixture sit for 2-3 minutes, allowing the cheese to melt and the sauce to thicken slightly.
- Serve & Enjoy! Serve immediately, garnished with additional Parmesan cheese and black pepper if desired.
Tips:
- Adjust Creaminess: If the sauce seems too thick, add a splash of extra broth or water to thin it out.
- Spinach Variation: You can substitute baby kale or chopped fresh arugula for the spinach.
- Sun-Dried Tomato Options: Chopped fresh tomatoes can be used instead of sun-dried tomatoes, but the flavor profile will be slightly different.
