Description
This easy 30-minute dinner is packed with Mediterranean flavors! Juicy chicken, creamy orzo, spinach, and sun dried tomatoes come together in one comforting pot.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cubed into 1-inch pieces
1 small yellow onion, diced
3 cloves garlic, minced
½ cup sun dried tomatoes (oil-packed), drained and chopped
1 cup uncooked orzo pasta
3 cups chicken broth
1 cup half-and-half (or heavy cream)
1 cup fresh baby spinach, packed
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Instructions
Sear the Chicken:
Heat olive oil in a large pot or skillet over medium-high heat.
Add cubed chicken and cook for 5–7 minutes until golden and fully cooked. Remove from pan and set aside.
Sauté Aromatics:
In the same pot, add diced onion and cook for 3 minutes until softened.
Stir in garlic and cook for 1 minute. Add chopped sun dried tomatoes and cook for another minute.
Cook the Orzo:
Add uncooked orzo and Italian seasoning. Stir for 1 minute.
Pour in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and liquid mostly absorbed.
Finish the Dish:
Return cooked chicken to the pot.
Stir in half-and-half, Parmesan, and spinach.
Cook over low heat for 2–3 minutes, until spinach wilts and sauce turns creamy.
Serve:
Season with salt and black pepper to taste.
Garnish with fresh basil or more Parmesan, if desired.
Notes
Stir orzo frequently to prevent sticking.
For the smoothest sauce, use freshly grated Parmesan.
Half-and-half offers a lighter version; use heavy cream for extra richness.
Great for leftovers — store in the fridge for up to 3 days and reheat gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot
- Method: Sautéing + Simmering
- Cuisine: Italian, Mediterranean
