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30-Minute Creamy Sun-Dried Tomato Orzo
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Indulgent 30-Minute Creamy Sun-Dried Tomato Orzo Delight

A quick and delicious 30-Minute Creamy Sun-Dried Tomato Orzo for busy weeknights featuring tender chicken and creamy orzo.
Course Dinner
Cuisine Italian
Keyword 30-Minute Creamy Sun-Dried Tomato Orzo, comfort food, creamy pasta, easy recipe, one-pan meal, weeknight dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 550kcal

Equipment

  • large skillet

Ingredients

For the Chicken

  • 1 pound chicken breast tenderloins Can substitute with chicken breasts cut into strips.
  • 2 tablespoons olive oil Use extra virgin for enhanced flavor.

For the Base

  • 1 teaspoon paprika Can be replaced with smoked paprika.
  • 1 teaspoon Italian seasoning A blend of dried herbs works as an alternative.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Freshly ground is recommended.
  • 4 cloves garlic Fresh cloves preferred, or use garlic powder.
  • 1 cup sun-dried tomatoes Oil-packed or rehydrated dried sun-dried tomatoes can be used.
  • 1 cup orzo Uncooked, consider gluten-free orzo as a substitute.
  • 2 cups chicken stock High-quality stock enhances flavor.

For the Filling

  • 2 cups fresh spinach Can substitute with kale or Swiss chard.
  • 1 cup heavy cream Coconut cream can be used for a lighter option.
  • 1 teaspoon dried basil Fresh basil can be used but requires more.
  • 1/2 teaspoon red pepper flakes Adds optional heat.
  • 1/2 cup grated parmesan Nutritional yeast works as a dairy-free alternative.

Instructions

How to Make 30-Minute Creamy Sun-Dried Tomato Orzo

  • Heat the Oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
  • Sear the Chicken: Season chicken tenderloins with paprika, Italian seasoning, salt, and pepper. Sear for 3 minutes on each side until golden brown.
  • Sauté Flavors: Remove the chicken and set it aside. In the same skillet, add 1 tablespoon of olive oil, sauté minced garlic and sun-dried tomatoes for about 1 minute until fragrant.
  • Cook the Orzo: Pour in chicken stock and a pinch of salt, bringing the mixture to a boil. Reduce the heat, cover, and cook for 5-8 minutes until the orzo is tender.
  • Add Freshness: Gently stir in fresh spinach and cook for about 2-3 minutes until wilted.
  • Incorporate Creaminess: Off the heat, mix in heavy cream, dried basil, and red pepper flakes until well combined.
  • Return the Chicken: Add the reserved chicken back to the skillet, gently simmer for another 2-5 minutes until heated through.

Notes

Optional: Add a sprinkle of additional dried basil for a fresh pop of flavor. Perfect for family dinners or casual gatherings.