Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs
- Orzo pasta: 1 cup
- Sun-dried tomatoes, oil-packed: 1/2 cup, drained and chopped
- Fresh spinach: 5 oz
- Heavy cream: 1 cup
- Chicken broth: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Garlic, minced: 2 cloves
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cut chicken breasts into 1-inch pieces. Season with salt, pepper, and Italian seasoning.
- Step 2: Cook orzo according to package directions. Drain and set aside.
- Step 3: In a large skillet, sauté the chicken over medium-high heat until cooked through. Add the minced garlic and sun-dried tomatoes and cook for another minute.
- Step 4: Stir in the spinach and cook until wilted. Add the cooked orzo, heavy cream, and chicken broth. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Stir in half of the parmesan cheese. Transfer the mixture to a 9×13 inch baking dish. Sprinkle the remaining parmesan cheese over the top.
- Step 6: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave, adding a splash of chicken broth if needed to restore creaminess.
- Serve this bake with a side of crusty bread to soak up the delicious Tuscan-inspired sauce.
- Don't overcrowd the skillet when sautéing the chicken; cook in batches to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American