Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sear chicken until golden on both sides, then set aside.
- In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, cream, broth, and Italian herbs. Bring to a simmer.
- Add orzo, stir well, then transfer everything to a baking dish.
- Place seared chicken on top of the orzo mixture. Cover with foil and bake for 25-30 minutes.
- Remove foil, sprinkle Parmesan cheese and spinach, bake uncovered for another 5 minutes until cheese melts.
- Garnish with fresh herbs before serving.
Notes
- Feel free to substitute chicken with shrimp or veggies for a variation.
- Ensure orzo is fully cooked and absorbed the flavors before baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking, Searing, Sautéing
- Cuisine: Mediterranean
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg