Description
A satisfying one-pan dish featuring seared chicken breasts, creamy orzo pasta, and flavorful sun-dried tomatoes, perfect for weeknight dinners or special occasions.
Ingredients
- 2 cups orzo
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts on both sides with salt and black pepper.
- Heat the olive oil over medium-high heat in a large oven-safe skillet.
- Add the seasoned chicken breasts and sear for about 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for 1-2 minutes until fragrant.
- Stir in the orzo and toast it for 1-2 minutes.
- Pour in the chicken broth and heavy cream, bringing the mixture to a simmer.
- Return the chicken breasts to the skillet, nestling them into the orzo mixture.
- Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Bake for 25-30 minutes until the chicken is cooked through and the orzo is tender.
- Remove the skillet from the oven and stir in the grated Parmesan cheese until melted.
- Top with fresh basil before serving and enjoy your creamy creation hot!
Notes
For added flavor, consider using fresh herbs or different types of cheese when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian