Succulent chicken and creamy orzo with sun-dried tomatoes, parmesan, and basil—deliciously comforting in one skillet.
# Ingredient List:
→ Chicken & Seasonings
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 2 tablespoons olive oil
→ Aromatics
06 - 3 cloves garlic, minced
07 - 1 small yellow onion, finely diced
→ Main Ingredients
08 - 1 cup uncooked orzo pasta
09 - 1/2 cup sun-dried tomatoes in oil, chopped
10 - 2 cups low-sodium chicken broth
11 - 1 cup heavy cream
→ Finishing Touches
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon red pepper flakes (optional)
14 - 1/4 cup fresh basil leaves, sliced
15 - Freshly ground black pepper, to taste
# Directions:
01 - Pat chicken breasts dry. Season both sides with salt, black pepper, and Italian seasoning.
02 - In a large oven-safe skillet or deep sauté pan, heat olive oil over medium-high heat. Sear chicken on each side for 3 to 4 minutes until golden. Remove from pan and set aside.
03 - Reduce heat to medium. Add diced onion to the same pan and cook 2 to 3 minutes until translucent. Add minced garlic and sauté for 30 seconds, stirring constantly.
04 - Stir in orzo pasta and chopped sun-dried tomatoes, ensuring they are well coated with aromatic oil.
05 - Pour in chicken broth and heavy cream, stirring to fully combine. Bring mixture to a gentle simmer.
06 - Nestle seared chicken breasts back into the skillet. Lower heat to medium-low, cover, and cook for 12 to 15 minutes, stirring occasionally, until orzo is tender and chicken is cooked through.
07 - Transfer chicken to a plate. Stir in grated Parmesan, fresh basil, and red pepper flakes if using. Adjust seasoning to taste.
08 - Return chicken to skillet and spoon creamy orzo mixture around the chicken. Garnish with additional basil and Parmesan if desired. Serve immediately.
