Description
A rich, flavorful Tuscan chicken dish with sun-dried tomatoes, spinach, and creamy parmesan sauce, served with orzo pasta for a satisfying one-pan meal.
Ingredients
Scale
- 2 chicken breasts
- 1 cup orzo pasta
- 1 cup sun-dried tomatoes
- 2 cups fresh spinach
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning. Cook until browned and fully cooked, about 6-7 minutes per side. Remove and set aside.
- Toss in the sun-dried tomatoes into the same skillet. Sauté for about 2-3 minutes until soft.
- Stir in the orzo pasta and chicken broth, bringing to a boil. Reduce heat, cover, and cook until the orzo is tender, about 10 minutes.
- Add heavy cream and Parmesan cheese, mixing until combined into a creamy sauce.
- Return the chicken to the skillet on top of the orzo mixture. Add fresh spinach and cook until wilted, a couple of minutes.
- Serve warm and enjoy your one-pan meal!
Notes
Make sure not to overcook the chicken. Serve with a sprinkle of additional parmesan or a drizzle of olive oil. Pair with a salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg