30 Minute Chicken Orzo
30 Minute Chicken Orzo
This dish is a one-pot wonder, packed with tender chicken, fresh spinach, and sun-dried tomatoes, all in a rich garlic cream sauce.
There’s nothing better than a meal that feels indulgent but is quick enough for busy weeknights. This creamy chicken, spinach, and sun-dried tomato orzo is exactly that! It’s packed with tender chicken, fresh spinach, and flavorful sun-dried tomatoes, all wrapped up in a rich, garlicky cream sauce.
And here’s the best part: you can add as much garlic as you want. Whether you’re a casual garlic fan or the kind of person who measures garlic with your heart (that’s me!), this recipe has you covered. If your sun-dried tomatoes are packed in oil, don’t let that flavorful oil go to waste—use it to sauté the garlic and tomatoes for even more depth.
It’s a one-pot wonder that’s simple to make and even easier to clean up. Let’s get cooking!
Ingredients
Serves 4
2 cups orzo
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil (or use sun-dried tomato oil for extra flavor)
5 cloves garlic, minced (more or less depending on your preference)
½ cup sun-dried tomatoes, julienned (drain if packed in oil, but reserve the oil for cooking)
1 cup heavy cream (or half-and-half for a lighter option)
2 cups chicken broth (low-sodium preferred)
2 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus extra for serving
Salt and pepper, to taste
1 teaspoon Italian seasoning or paprika
Instructions
1. Sauté the Chicken:
Heat 1 tablespoon of olive oil or reserved sun-dried tomato oil in a large, deep skillet or pot over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning (or paprika). Add the chicken to the pan and cook for 4–5 minutes, or until golden and cooked through. Remove the chicken from the pan and set aside.
2. Cook the Garlic and Sun-Dried Tomatoes:
In the same pan, heat another tablespoon of olive oil or sun-dried tomato oil. Add the minced garlic and sauté for 1–2 minutes until fragrant. Stir in the sun-dried tomatoes and cook for another minute to release their flavor.
3. Add the Orzo and Broth:
Stir in the orzo, then pour in the chicken broth. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
4. Stir in the Cream and Spinach:
Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream and fresh spinach, letting the spinach wilt slightly. Add the cooked chicken back to the pan, along with the grated Parmesan cheese. Stir until everything is evenly coated in the creamy sauce.
5. Season and Serve:
Taste and adjust the seasoning with additional salt and pepper, if needed. Serve the orzo hot, topped with extra Parmesan cheese for garnish.
Why You’ll Love This Recipe
This creamy chicken orzo is a weeknight lifesaver—it’s fast, flavorful, and makes cleanup easy with just one pot. Using the oil from the sun-dried tomatoes to cook the garlic and tomatoes is a simple way to infuse even more richness into the dish.
Whether you’re pairing it with a crisp salad, some crusty bread, or just enjoying it as-is, this dish is guaranteed to satisfy. Let me know how it turns out—it might just become a new family favorite!
xo,
mc & hammie
