Creamy Sun-Dried Tomato Chicken and Orzo
Ingredients
2 Tbsp. extra virgin olive oil
1 lb. boneless, skinless chicken breasts or small thighs
1 tsp. dried oregano
1 tsp. paprika
1/4 to 1/2 tsp. crushed red pepper flakes
kosher salt and black pepper
2 Tbsp. butter
1 medium shallot, chopped
2 cloves garlic, minced or grated
1 cup dry orzo pasta
1/3 cup Pinot Grigio or Sauvignon Blanc
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
juice of 1 lemon
fresh rosemary, for serving (optional)
Detailed Steps:
1. Preheat the oven to 400 degrees F.
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 to 5 minutes per side. Remove the chicken from the skillet.
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 to 3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3 to 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 to 15 minutes, until the chicken is cooked through.
Serve the chicken topped with lemon juice and rosemary, if desired.
Prep Time: 15 mins.
Cook Time: 30 mins.
Total Time: 45 mins.
Servings: 6
Orzo pasta is a versatile ingredient often used in Mediterranean cuisine, prized for its ability to absorb flavors from rich sauces and seasonings. This Creamy Sun-Dried Tomato Chicken and Orzo dish combines a perfect balance of textures and tastes, from the tender seared chicken breasts to the rich and velvety cream sauce infused with sun-dried tomatoes and garlic. Using Pinot Grigio or Sauvignon Blanc to deglaze the pan adds a subtle layer of acidity and complexity that complements the paprika and oregano seasoned chicken. Sun-dried tomatoes are an excellent source of antioxidants and add a concentrated tomato flavor that intensifies the dish. Incorporating fresh baby spinach not only boosts the nutritional content with vitamins A and C but also adds a vibrant green color and mild earthy taste that balances the richness of the cream and parmesan cheese. Dijon mustard enhances the sauce with a hint of sharpness, while the final squeeze of lemon juice brightens the overall flavor profile, making each bite refreshing and well-rounded. Tips for success: To ensure the orzo cooks perfectly, avoid over-boiling after adding the water; keep an eye on the texture to maintain a slight firmness for best mouthfeel. Using an oven-safe skillet enables an easy transition from stovetop to oven, allowing the chicken to finish cooking evenly and retain its juiciness. Fresh rosemary garnish provides an optional aromatic touch that pairs well with the Mediterranean flavor theme. This recipe serves six and can be effortlessly doubled or halved to accommodate different serving sizes. It is an excellent choice for meal prepping or entertaining, delivering a comforting, creamy, and savory dish with a nutritious vegetable boost. For variation, consider swapping chicken thighs for breasts for more tenderness or substituting the wine with chicken broth if preferred. Overall, this Creamy Sun-Dried Tomato Chicken and Orzo meal is an impressive yet straightforward dinner option that brings both gourmet flair and home-style comfort to the table within 45 minutes, making it perfect for busy weeknights and special occasions alike.
