Description
A cozy and comforting one-skillet dish featuring tender chicken, creamy sauce, and perfectly cooked orzo that the whole family will love.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or small thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4–1/2 teaspoon crushed red pepper flakes
- Kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot, chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 1/3 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/3 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil-packed sun-dried tomatoes (drained)
- Juice of 1 lemon
- Fresh rosemary (for serving, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Rub the chicken with the remaining tablespoon of olive oil, oregano, paprika, crushed red pepper flakes, salt, and pepper. When the oil is shimmering, sear the chicken in the skillet until golden brown, about 3-5 minutes on each side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and chopped shallots, cooking until fragrant, about 3 minutes. Add the garlic and orzo, stirring them together until the orzo turns lightly golden, about 2-3 minutes. Pour in the white wine and de-glaze the pan.
- Add 1 1/2 cups of water to the skillet and bring to a boil. Cook for 3-5 minutes before adding the cream, Dijon mustard, Parmesan, spinach, and sun-dried tomatoes. Stir until the spinach wilts.
- Return the chicken, along with any juices it released, to the skillet. Transfer the skillet to the oven and bake uncovered for 10-15 minutes, or until the chicken is cooked through.
- Serve the chicken drizzled with fresh lemon juice and a sprinkle of rosemary if desired.
Notes
Serve with a light salad or crusty bread to soak up the sauce. For variations, swap chicken for shrimp or tofu, or use half and half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg