Ingredients
- Chicken breasts, boneless and skinless: 1.5 pounds
- Orzo pasta: 1 cup
- Olive oil: 2 tablespoons
- Chicken broth: 3 cups
- Sun-dried tomatoes in oil, drained: 1/2 cup
- Fresh spinach: 5 ounces
- Garlic, minced: 2 cloves
- Parmesan cheese, grated: 1/4 cup
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken breasts with salt and pepper and sear for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 2: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in orzo pasta and cook for 1 minute, stirring constantly.
- Step 3: Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is cooked through and liquid is absorbed.
- Step 4: While orzo is cooking, slice the seared chicken breasts into bite-sized pieces.
- Step 5: Stir in sun-dried tomatoes, spinach, and sliced chicken into the orzo. Cook until spinach is wilted, about 1-2 minutes.
- Step 6: Stir in Parmesan cheese and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet with a splash of chicken broth to prevent the orzo from drying out.
- Garnish with extra Parmesan and a squeeze of lemon for an extra burst of flavor.
- Don't overcrowd the skillet when searing the chicken; work in batches if needed to achieve a beautiful golden-brown crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American