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- 1 lb boneless, skinless chicken breasts, diced - 1 cup orzo pasta - 1 cup sun-dried tomatoes, chopped - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red chili flakes (optional) - 2 tablespoons olive oil - Fresh parsley, chopped for garnish - Additional vegetables like bell peppers Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken. Season it with salt and pepper. Cook the chicken for about 5-7 minutes. It should be browned and cooked through. Once done, remove the chicken from the pan and set it aside. This step keeps the chicken juicy and flavorful. In the same pan, add 3 minced garlic cloves and 1 cup of chopped sun-dried tomatoes. Sprinkle in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red chili flakes for a little heat. Sauté this mix for 2-3 minutes. You want it fragrant and inviting. This step builds a strong flavor base for the dish. Pour in 2 cups of chicken broth and bring it to a simmer. Scrape the bottom of the pan to mix in all the flavors. Now, stir in 1 cup of orzo pasta and return the cooked chicken to the pan. Mix everything well, cover the pan, and let it simmer for about 10 minutes. Stir occasionally until the orzo is al dente and has absorbed most of the broth. Next, reduce the heat to low. Stir in 1 cup of heavy cream and 1 cup of baby spinach. Cook for an additional 3-5 minutes until the spinach wilts and the sauce becomes creamy. Adjust the taste with salt and pepper if needed. Finally, let it sit for a couple of minutes to thicken. Enjoy the rich and creamy flavors! To ensure your chicken is perfectly cooked, choose boneless, skinless chicken breasts. Cut them into small, even pieces. This helps them cook evenly. Sauté the chicken for about 5-7 minutes. Look for a nice brown color. The chicken should reach an internal temperature of 165°F (75°C). For a creamy sauce consistency, add heavy cream after cooking the orzo. Stir gently to combine. Let it simmer on low heat. This helps the cream integrate without curdling. If the sauce is too thick, add a little extra chicken broth. Serve the dish straight from the pan for a rustic feel. This keeps it warm and inviting. Use a large spoon to scoop out portions. For garnishing, sprinkle fresh parsley on top for color. You can also add extra sun-dried tomatoes for flair. A few chili flakes can add a nice touch too. To enhance the flavor, consider adding more spices. A pinch of smoked paprika can bring depth. Fresh herbs like basil or thyme can brighten the dish. You might also add vegetables like bell peppers or zucchini. Sauté them with the garlic and sun-dried tomatoes for extra nutrition. This will make your dish even more colorful and tasty. {{image_2}} You can swap the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice seafood touch. Just sauté it until pink and tender. If you choose tofu, press it first to remove water. Then dice it and sauté until golden for a great texture. Both options work well with the creamy sauce. If you need a gluten-free dish, use gluten-free pasta instead of orzo. Many brands offer great alternatives that taste good. Just make sure to follow the cooking time on the package, as it may differ from regular orzo. This keeps your meal safe and delicious for all. You can change the flavor by adding different herbs and spices. Try thyme or rosemary for a fresh twist. A dash of lemon juice can brighten the dish. You can also use smoked paprika for a deeper taste. Experiment with what you love for a unique touch. To store leftovers, first let the dish cool down. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you will know when to eat it. To reheat this dish and keep it creamy, use a skillet. Add a splash of chicken broth or cream to the pan. Heat over low to medium heat. Stir often to prevent sticking. This will help maintain the creamy texture. You can also microwave it in short bursts, stirring in between. Yes, you can freeze this dish! Cool it completely, then transfer it to a freezer-safe container. Make sure to leave some space for expansion. Seal tightly and label it with the date. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can make this dish ahead of time. Cook the chicken and orzo but skip adding the cream and spinach. Let them cool and store in the fridge for up to three days. When you're ready to eat, heat it in a pan. Add the cream and spinach, stirring until warm. This method keeps the dish fresh and creamy. This dish is filling, but sides can enhance your meal. Here are some ideas: - Garlic bread to soak up the sauce - A simple green salad for freshness - Roasted vegetables for added color and flavor - Steamed broccoli or green beans for crunch These sides pair well and add balance to your plate. You can easily modify this dish for diets. To make it dairy-free, swap heavy cream for coconut milk or a dairy-free cream. For low-carb options, use zucchini noodles or cauliflower rice instead of orzo. Adjust the seasonings to keep the flavors bright. These swaps allow everyone to enjoy this tasty meal. This blog post walks you through a tasty dish of creamy sun-dried tomato chicken orzo. We covered key ingredients like chicken, orzo, and seasonings. I shared step-by-step cooking instructions and helpful tips for the best results. You can even try protein swaps or serve it gluten-free. In the end, this dish is easy to make and fun to share. Whether for dinner or a gathering, it's full of flavor and comfort. Enjoy experimenting and making it your own!

Creamy Sun-Dried Tomato Chicken Orzo One Pan

Discover the deliciousness of creamy sun-dried tomato chicken orzo in just one pan! This easy recipe combines tender chicken, flavorful sun-dried tomatoes, and creamy goodness for a meal that the whole family will love. With simple ingredients and quick preparation, you'll have a comforting dinner on the table in no time. Click through to explore this mouthwatering recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced

1 cup orzo pasta

1 cup sun-dried tomatoes, chopped (packed in oil, drained)

2 cups chicken broth

1 cup heavy cream

1 cup baby spinach

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red chili flakes (optional, for heat)

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet or deep pan, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

    In the same pan, add the minced garlic, sun-dried tomatoes, oregano, basil, and red chili flakes. Sauté for 2-3 minutes until fragrant.

      Pour in the chicken broth and bring to a simmer, scraping the bottom of the pan to incorporate all the flavors.

        Stir in the orzo pasta and return the cooked chicken to the pan. Mix well, cover, and let it simmer for about 10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.

          Reduce the heat to low and stir in the heavy cream and baby spinach. Cook for an additional 3-5 minutes until the spinach is wilted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.

            Remove from heat and let sit for a couple of minutes to thicken before serving.

              Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                - Presentation Tips: Serve the dish directly from the pan, garnished with fresh parsley for a pop of color. A sprinkle of extra sun-dried tomatoes on top adds a beautiful touch!