Are you craving a quick, flavorful, and comforting meal? Then, I would try the sun dried tomato chicken orzo recipe.
This Mediterranean-inspired recipe is likely to become a family favourite.
It will come in handy on busy weeknights or when you want to spend quality time with your family over dinner.
Why You’ll Love This Sun-Dried Tomato Chicken Orzo Recipe
One-Skillet Meal: Everything cooks in one pan, so there’s hardly anything to clean up.
Big Flavour: Tangy, deep-sun-dried tomatoes impart their richness into creamy orzo and tender chicken.
Quick and Simple: Quick and easy in less than 40 minutes, perfect for busy nights.
Versatile: Add in a little mix of your favourite veggies or swap the protein to make it your own.
Great for Meal Preps: Sits well in the fridge and tastes as good when reheated for lunch or dinner.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup orzo pasta (uncooked)
1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
1 cup heavy cream
2 cups low-sodium chicken broth
1 small onion, finely diced
3 garlic cloves, minced
1 cup baby spinach, roughly chopped
1/2 cup grated Parmesan cheese
2 tbsp olive oil (or oil from sun-dried tomatoes)
1 tsp dried Italian seasoning
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
Cross-Season the Chicken:
Because chicken should be dried with a paper towel before salting, smoking with paprika, and peppering.
Fry the Chicken in Gravy:
Pour olive oil into a large skillet and heat over medium-high flames. When it is hot, drop the chicken in it and fry until the skin turns golden, about 5-6 minutes. Set aside.
Cook the Onion and Garlic:
Use the same pan for the onion and garlic, chopped into pieces, for about 2-3 minutes until they are fragrant and soft.
Toast the Orzo:
Add in orzo pasta, sun-dried tomatoes, and Italian seasoning. Toast it by stirring for around 1 minute to incorporate everything and give the orzo a good toast.
Add Chicken-Stock and Cream:
Add chicken broth and heavy cream to it. Blend them and allow them to gently simmer.
Simmer with Chicken:
Place the chicken back in the pan. Cook all for about 10-12 minutes, keeping stirring occasionally until the orzo is cooked and the chicken is ready too.
Add Spinach and Cheese:
Combine spinach and parmesan cheese. Mix well until the spinach wilts and the cheese melts, then taste and adjust for seasoning if needed.
Serve Up:
Garnish it with fresh basil and some extra Parmesan if you’d like. Sit for about 5 minutes, then dig in!
Tips for the Perfect Sun-Dried Tomato Chicken Orzo
Choose Quality Ingredients: Oil-packed sun-dried tomatoes offer more flavour, but if you prefer a drier version, try rinsing them.
Don’t forget the Orzo: Stir it every so often to avoid it sticking to the bottom of the pan and cooking unevenly.
Make It Lighter: Looking for a lighter sauce? Replace the cream with a touch of half-and-half or even Greek yogurt.
Season-Up: Throw in a tad of smoked paprika or that much more garlic for extra punch.
Taste-Test Before Serving: Always taste the dish before serving; add salt or pepper if needed, since stock and cheese can be salty on their own.
Variations and Substitutions
Alternate the Protein: Chicken, not you? Go for some shrimp or turkey, or even some tofu.
Add More Veggies: For more taste and nutrition, throw in mushrooms, cherry tomatoes, or roasted red peppers.
Go Gluten-Free: Use gluten-free orzo, or switch it out for Arborio rice for something that resembles risotto more.
Go Dairy Free: Use coconut milk for the cream, and change the Parmesan for nutritional yeast.
Add Some Fire in: Want it a little spicy? Toss in a little bit of red pepper flakes or dash it with hot sauce.
Serving Suggestions
Side Dishes: Include a green salad or a warm garlic bread for scooping the creamy sauce while serving it.
Drink Ideas: Pair it with lemon sparkling water or iced tea for a nice refreshing combo.
Make It Look Fancy: Serve it in sprawling bowls, drizzle a little olive oil on top and garnish with fresh herbs- to make it even fancier.
Make-Ahead, Storing, and Freezing Instructions
Preparation Ahead of Time
Cut up the chicken and chop the veggies up to a day before.
Prepare them in separate containers and store them in the fridge.
Leftover Storage
Seal in a container and put in the refrigerator. It remains for 3 days or less.
Heat the stove with some broth or cream to make the sauce nice again.
Freezing
It can be frozen for as much as 2 months.
It should be thawed in the fridge overnight before being reheated slowly with a bit of liquid to restore its creaminess.
Frequently Asked Questions (FAQs)
Can I use dry sun-dried tomatoes?
Yes, soak dry sun-dried tomatoes in warm water for 10-15 minutes before chopping and adding them to any dish.
Is this recipe suitable for kids?
Yes, its creamy texture and mild flavour win kids’ hearts. Just tone down the garlic or spices for the more sensitive palate.
Can I make this in a slow cooker?
Pan-fry the chicken and sauté the aromatics first, add all the ingredients except for the spinach and Parmesan to the slow cooker, and cook on low for 3 to 4 hours. Just before serving, stir in the spinach and Parmesan.
How can I make this dish lower in calories?
Switch to whole wheat orzo, substitute the heavy cream with Greek yogurt or low-fat milk, and add more veggies such as spinach or broccoli.
Conclusion
In conclusion, the sun dried tomato chicken orzo recipe is exactly how quick, simple, flavorful, and versatile a recipe can be.
It is a creamy one-pot meal for all occasions-whether a weeknight dinner or a special occasion.
Try it out tonight, and bring a taste of the Mediterranean home!
Read More:- Cottage Cheese and Chickpea Salad Bowl
Sun Dried Tomato Chicken Orzo Recipe
Ingredients
- 1 lb 450g boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup orzo pasta uncooked
- 1/2 cup sun-dried tomatoes packed in oil, drained, and chopped
- 2 cups chicken broth low-sodium preferred
- 1 cup heavy cream or half-and-half for a lighter option
- 3/4 cup grated parmesan cheese
- 3 garlic cloves minced
- 1 cup fresh spinach or arugula optional, for color and nutrition
- 2 tbsp olive oil or oil from sun-dried tomatoes for extra flavor
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for a subtle kick
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Season chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
- Add uncooked orzo to the skillet, stirring to coat in the oil and aromatics. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Stir in heavy cream and parmesan cheese. Cook for 2-3 minutes until the sauce thickens. If too thick, add a splash of chicken broth or water. Stir in spinach or arugula (if using) and return the chicken to the skillet.
- Stir everything together and cook for 1-2 minutes to heat through. Garnish with fresh basil or parsley and extra parmesan. Serve hot.
